Chefs at the innovative restaurant put new spins on dishes such as honey-roasted Wagyu beef char siew and oven-roasted lemongrass baby pigeon

Kyoto cuisine is famous for its subtle flavours and seasonal ingredients, and chef Akira Hayashi does not disappoint

Mains to order are dry-aged beef tenderloin and hot stones Mediterranean sea bass with mussels

Main attractions are the Dutch veal and Iberico pork, while the sushi bar offering a variety of sushi and sashimi

The secrets to the restaurant’s success? Fresh ingredients, top cooking skills and artistic presentation

The eatery introduces guests to Japanese culture and art, and there is a sushi edomae set to try, too

Each item is artistically presented using the freshest ingredients, such as Impérial caviar and king crab with crustacean jelly and cauliflower cream

Reputed chef Lam Yuk-ming is at the helm, offering abalone and bird’s nest delicacies

Options for business dining in the city have never been more varied, with restaurants and private kitchens striving to meet increasingly high expectations

Only the best ingredients are used in the beautifully presented food, from bird’s nest to crispy salted chicken

The chef is known for his unique approach to Cantonese food – he uses produce from countries such as New Zealand and Japan to create avant-garde dishes

Visit for the impressive panorama over Hong Kong, dishes such as the barbecued Iberian pork with honey, and top service

Fish is the star of the special regional cuisine served up at the Chinese restaurant in Hong Kong, with other outlets in Beijing, Shanghai, Hangzhou and Shenzhen

Located at Tai Kwun heritage centre, the eatery’s signatures include crispy Wuxi eel with aged vinegar and barbecued pork loin glazed with Manuka honey

The eatery brings back dishes that have been forgotten or cast aside because of the intensive preparation involved

From the elegant decor to the food – baked oysters with port wine, sautéed prawns and crab roe, stir-fried diced Japanese Wagyu beef with spring onion and wasabi – the experience is truly sublime

Don’t miss the pan-fried beef ribs with goose liver pate, braised abalone with rice, and double-boiled soups such as sea whelk consommé with ginseng

Chef Lam Yuk-ming creates a bespoke menu for those who seek more than Cantonese dining

The eatery serves traditional dishes with a twist, such as Cantonese-style crispy chicken served with lemon juice and spicy salt

The menu is filled with dishes such as lamb stew with Chinese mushrooms, and the restaurant offers a choice of more than 2,000 wines including rare vintages

The eatery offers seasonal menus that highlight top-notch ingredients from around China, and diners at the chef’s table can enjoy a unique experience in the kitchen

The Longjing tea-smoked pigeon comes covered in a fascinating copper birdcage lid, which, when lifted, lets out plumes of smoke

With branches in Vancouver, Las Vegas and Singapore, Mott 32 is famous for its signature dishes like Peking duck

It’s all about the details at Macau’s ‘highest’ Chinese restaurant, where chef Jackie Ho offers a degustation set menu with wine pairing

The specialities here are the lychee-wood barbecue dishes, such as free-range chicken and suckling pig

There is a choice of tasting menus and à la carte with live seafood, bird’s nest, abalone and fish maw

Chef Henrique Sá Pessoa, of two-Michelin star Alma fame, adds his special twist to traditional dishes

Traditional French gastronomy gets a modern update, with a menu that includes the likes of crab broth with hibiscus infusion and Rossini-style French beef

Guests can stop for a drink at the 29th-floor lounge before heading one floor up to sit down to a seasonal tasting menu