O&O
Sint Willebrord, Netherlands
⭐1 Star
The Experience
From Michelin Guide
Danny and Helena Tsang opened their restaurant Nieuw Hong Kong in Sint Willebrord in 1982. It may have been just another Chinese eatery at first, but the owners' ambitions evolved over time and they set their sights on showcasing the true finesse of Asian cuisine. And they have been successful in their quest: today, they invite diners to embark on a culinary voyage from Japan via Hong Kong and China to Thailand, Malaysia and Singapore. Chef Danny's cooking style fuses tradition with creativity. Sweet, sour, zesty and umami flavours are precisely balanced in subtle combinations. He creates exciting dishes in which exotic seasonings meet French techniques for an extra layer of sophistication. East and West become one here. The chef's expertise is evident in his house-made gochujang, his Sichuan chilli sauce, the crispy fried shallot and the star anise and five-spice-flavoured cooking juices that accompany his Peking-style barbary duck. His daughter Monica's expertly chosen wine pairings elevate this delightful dining experience (the wine room itself is a sight to behold). The premium tea selection serves as an equally ideal accompaniment, allowing the subtle nuances of the dishes to truly shine. The Tsang family are proud ambassadors of Asia's culinary richness.
Unique Things
From Visitor Experiences
Fusion of Asian Tradition with French Techniques: Chef Danny Tsang combines traditional Asian flavors—sweet, sour, zesty, and umami—with French culinary techniques, creating a sophisticated blend where East meets West. This unique approach elevates classic Asian dishes with an extra layer of refinement.
Culinary Journey Across Asia: The restaurant offers a distinctive dining experience that takes guests on a culinary voyage through various Asian regions, including Japan, Hong Kong, China, Thailand, Malaysia, and Singapore, showcasing the true finesse and diversity of Asian cuisine.
House-made Signature Ingredients and Expert Pairings: Chef Danny crafts his own gochujang, Sichuan chili sauce, crispy fried shallots, and star anise and five-spice-flavored cooking juices, which are highlights of his dishes like the Peking-style barbary duck. Additionally, his daughter Monica curates expert wine pairings and a premium tea selection to complement the meal, enhancing the overall sensory experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant O&O in Sint Willebrord include:
House-made gochujang: A Korean fermented chili paste that adds a complex umami and spicy depth to dishes, showcasing the chef's skill in balancing bold Asian flavors with finesse.
Sichuan chili sauce: Used to impart a distinctive numbing heat and vibrant spice, reflecting the restaurant's connection to authentic Chinese culinary traditions.
Crispy fried shallots: A textural and aromatic element that enhances dishes with a subtle sweetness and crunch, often accompanying main proteins like the Peking-style barbary duck.
Star anise and five-spice-flavored cooking juices: These spices are integral to the signature Peking-style barbary duck, lending a fragrant, warm, and complex flavor profile that bridges East and West culinary techniques.
Razor clams with XO sauce: A signature dish noted for its refined presentation and rich, savory XO sauce, which is a luxurious seafood condiment made from dried scallops, shrimp, and chili, highlighting Southeast Asian influences.
These ingredients and preparations exemplify Chef Danny Tsang’s approach of fusing traditional Asian flavors with French techniques to create sophisticated, balanced dishes that celebrate the culinary richness of Asia.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Full Experience: €175
- Menu Zonder *: €140
- Season Special: €85 per person
Signature Dishes
- 0% Creations (Wine & Sake Pairing): €89
- Prestige Wine & Sake Pairing: €150
- 3-Gangen Menu: €75
- 4-Gangen Menu: €105