FARE Traditional Chinese cuisine with innovative twists. AMBIENCE The space that used to be French Window has been given a complete facelift. Shades of green suggest a modern version of Beijing’s Summer Palace gardens. COST The degustation menu is HK$1,288 per person. WHO TO BRING Out of town guests you might want to impress with refined Cantonese cuisine and an awesome view. Where to eat in Hong Kong in May, from Wagyu and wine to Parisian bread TURN-ONS Chef Saito Chau vows to instil new elements without deviating from the foundations of traditional Chinese culinary art and he does this in spades. We began our evening with A5 Kagoshima Wagyu, assorted treasure and pine nuts served on a crispy spoon. This is a meaty amuse-bouche but the balance of texture was ideal. We also loved the double-boiled fish maw soup with Japanese melon, chuanbei and almond, which has an extra nourishing addition of the fruit from Japan. The 20-head premium dried abalone in secret recipe sauce was superb with the shellfish soft in the middle, demonstrating a high level of execution by chef Chau. The star of the meal was the Mao-tai-stewed chicken, where the infamously strong alcohol paired so well with the meats that the flavours brought out the best in each other. Carbs are usually a filler at the end of a Chinese meal but the green bean flat noodle with its copious amounts of crab roe on top of poached egg heightened the textural experience of the fragrant fat. CBD in Hong Kong: where to get a cannabinoid kick in your coffee, cocktail or meal TURN-OFFS Nothing. From the decor to what’s on the plates, everything is well executed. DRINKS The bar has some signature cocktails that use authentic Chinese spirits such as bamboo-based whisky and tie guan yin tea-infused gin. Chinesology, Shop 3101, 3/F, IFC Mall, Central, 6809 2299