French cuisine takes diners to giddy heights at Skye restaurant in Hong Kong
French cooking is given a modern twist at this contemporary restaurant, situated up in the clouds at the top of The Park Lane Hotel
The view from Skye, atop The Park Lane, is magnificent. The diner is drawn across the spacious dining area to the terrace bar, as neon lights from the bar and tables gleam through-the-floor to ceiling windows. Inside, the contemporary dining space contrasts with the terrace, done in greens, beiges and creams with street art of black waves across ceiling beams and walls.
Chef Lee Adams serves French fare with a modern twist. Signatures such as barbecue miso Hokkaido scallops and slow-poached lobster are good, but the chargrilled Stockyard Silver wagyu beef tenderloin is stellar. Don’t leave before trying the cheese board and dessert. A pairing menu is also available.
Heirloom tomato tartare, tomato sorbet, tomato ‘cloud’ and chive oil
Chargrilled Stockyard black label wagyu striploin and parsley spelt
Pave of 70 per cent Guanaja Valrhona chocolate, salted popcorn ice cream
Valet parking: no
Vegetarian: 3 dishes
Private rooms: 3 rooms, 12 ppl
27/F, The Park Lane Hong Kong, a Pullman Hotel,
310 Gloucester Road, Causeway Bay
Daily: Noon - 1 am
See more of 2017’s 100 Top Tables here