The view from the new French restaurant Skye, atop The Park Lane Hong Kong, is magnificent. The diner is drawn across the spacious dining area to the terrace bar, as vibrant neon lights from the bar and tables gleam through the floor to ceiling glass windows. The wall around the edge of the rooftop is transparent for an unobstructed infinity view. The cocktails all have unique twists and we went for the Canadian Conquistador (HK$140) - a signature Old Fashioned with Serrano ham-fat washed brandy with cardamom bitters and maple syrup. The slow melting ice block releases a coconut flavour changing the taste towards the end. Inside, the contemporary dining space contrasts with the terrace area, with muted greens, beiges and creams with street art of black waves across some ceiling beams and wall areas. Chef Lee Adams, a protégé of Gary Rhodes, serves French fare with a modern twist. We tried several signatures including the barbecue miso Hokkaido scallops (HK$300) which had the right amount of sweetness and char, balancing well with the miso. The slow-poached lobster with fennel tempura and mache butter (HK$370) was another winner, again perfectly cooked. The caramelised veal sweetbreads (HK$280) with artichokes, Madeira and truffles exuded rich flavours, and is another must-try dish. But the stellar moment came from the chargrilled Stockyard Silver wagyu beef tenderloin - grade 6-7 (HK$440) which was melt-in-the-mouth tender and juicy. Don’t leave before trying the cheese plate (HK$120 for three) and desserts. We went for the Pave of 70 per cent Guanaja Valrhona chocolate (HK$130) with popcorn, caramel and peanut. Ask for the pairing menu, the sommelier chose some excellent wines for us.