In the space where Siemens Kitchen once stood, The First Floor by Lifestyle Federation is not just a fine-dining restaurant but a place to experience "edutainment" dining, as Lifestyle Federation hosts experiential events, food demonstrations, workshops and tastings.

Chef de cuisine Kit Cheung, who worked at Spoon by Alain Ducasse and Caprice, combines innovative and nouvelle cooking styles. The tasting menu was all that was available when we went (HK$580 for four courses, HK$680 for five courses), but an à la carte menu is now also available.

On the tasting menu, there is a choice of three dishes for each course. We went for a starter of preserved herring, mango and spinach - which was presented beautifully, with the mango and spinach balancing the stronger herring flavour - and the lobster carpaccio, cream cheese, yuzu dressing and smoked caviar, which was smooth but rich. The oxtail bouillon has the stewed ingredients at the centre of the plate with the oxtail consommé poured over. The soup was seasoned perfectly.

Next, the pan-seared langoustine with cold angel hair pasta was light and refreshing, and the pan-seared duck foie gras with apple chutney was perfectly balanced. For mains, we tried the pan-seared Hokkaido scallop, cauliflower puree and saffron couscous, and the pan-seared Australian flank steak with seasonal vegetables. Both dishes did not disappoint.