Named after its 188-degree view, this hot new drinking and dining venue on the 41st floor of the newly opened Harbour Grand hotel offers jaw-dropping vistas that will have those in the know booking their seats for upcoming fireworks displays at Victoria Harbour months in advance. To match the hip decor - the part retro, part space-age purple seats, low tables and large bar in the centre of the room - the cuisine is contemporary fusion with playful touches. One of executive chef Jeno Friedl's specialities is 'nitro cooking' - freezing items to offer diners a novel experience. On the set lunch menu (HK$218 for two courses, HK$258 for three and HK$298 for four), for example, the nitro prawn cocktail with steamed pineapple and green herbs (pictured) is served with the dressing frozen into lumps with a taut frozen crust. Diners should eat the dish immediately in order to feel the chilled sauce melt in the mouth. The chef also experiments with foams, such as in the organic carrot foam, black cod fish, and toasted rocket oil, also part of the set menu, or the goat's cheese foam, fried feta, mint infused watermelon and raspberry chilli sorbet (HK$160). Each dish is artfully presented with dashes and drips of sauce decorating the plate, or in the case of dessert, the full moon cake (HK$98) is a frozen, hollow, bright orange ball made from mango. Cocktails, spirits, beers, one champagne and 10 wines (HK$370-HK$600, each offered by the glass) constitute the drinks list.

41/F, Harbour Grand Hong Kong, 23 Oil St, North Point, 2121 2688