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A French-trained chef returns to Hong Kong to rethink Chinese cuisine at this polished fine-dining room on the 29th floor, where seasonal tasting menus reinterpret the eight great regional traditions through dishes like smoked pigeon with sugarcane and braised abalone in a crispy spring roll. The front-of-house team remembers your preferences across visits and adjusts the menu accordingly, while the wine program leans into Chinese bottles and premium teas.
- 50 Best
- 2025 · Gin Mare Art of Hospitality Award 2025 · The World’s 50 Best Restaurants
- 2025 · #11 · The World’s 50 Best Restaurants
- 2026 · #2 · Asia's 50 Best Restaurants
- 50 Best 2025 · Gin Mare Art of Hospitality Award 2025 · The World’s 50 Best Restaurants
- 50 Best 2025 · #11 · The World’s 50 Best Restaurants
- 50 Best 2026 · #2 · Asia's 50 Best Restaurants