The view from Skye, atop The Park Lane Hong Kong, is magnificent. The dining area is spacious with floor-to-ceiling windows overlooking the harbour, while cheerful neon lights shine from the popular rooftop bar. The contemporary dining area is done in muted greens, beiges and cream with street art across some ceiling beams and walls. Chef Lee Adams, a protégé of Gary Rhodes, serves French fare with a modern twist. Signatures such as barbecued miso Hokkaido scallops and slow-poached lobster are good but the chargrilled Stockyard silver Wagyu beef tenderloin – grade 6-7 – is stellar. Don’t leave before trying the cheese board and dessert. A pairing menu is also available. Contact details 27/F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay 2839 3327 Daily: noon-1am Signatures dishes Organic terroir salad 45-day bone-in côte de boeuf of Normande beef 70 per cent “Acarigua” chocolate pavé See more of 2019’s 100 Top Tables here