Menu includes time-honoured selection of Cantonese favourites including seafood, lobster and bird's nest

Offerings from the kitchen are as spectacular as the vistas from Hong Kong’s tallest building

Food ranks high and extensive wine list helps diners drink in 101st-floor views

Expect a stagering variety of dishes from Zhejiang, Sichuan, Shanghai, Beijing and Guangdong

Signatures include steamed fresh flowery crab with aged Shaoxing wine and forgotten dishes such as barbecued chicken liver with Chinese bun

Baked oysters in port wine, sautéed prawns, stir-fried Japanese Wagyu beef and Peking duck are among the offerings

Superb dim sum and range of double-boiled soups complement gourmet seafood menu

Veteran of Fook Lam Moon and Peninsula hotel conjures up delights for the eye as well as taste buds

Decadent dishes with a modern twist includes fried frog’s legs with pepper

The restaurant serves excellent dim sum and à la carte dishes

The Michelin-starred eatery serves roast boneless suckling pig and braised Wagyu beef cheek

Spice lovers are in for a treat with delights like scallops tossed with shredded pomelo, beggar’s chicken, and steamed Alaska crab leg

Guangzhou celebrity chef ensures no two meals at his eponymous eatery are ever the same

Four decades of experience is distilled into Leung Fai-hung’s exquisite creations

Black shrimp dumplings with gold garnish and slow-cooked beef ribs are among the delectable dishes

Comfy space and good vibe to enjoy pepper beef sesame balls and jasmine tea smoked chicken

Signature dishes include bird’s nest, fried chicken and classic dim sum

Apart from the fine food and the attentive service, guests can enjoy the view

The Hangzhou-style pork belly is a comfort food that melts in your mouth

Beijing and Huaiyang restaurant spices up its menu of seasonal dishes

Black sesame rolls, barbecued pork and steamed chicken are must-tries served up by the showy TV stuntman

Also on the impressive menu is Neptune’s golden armour – deep-fried minced prawn on sliced fish

Revamped seafood delicacies and a Malaysian slant on dim sum set a new culinary standard with delights like suckling pig and shrimp dumplings