Menu features caviar and oysters, blue Brittany lobster, A4 Miyazaki Wagyu beef and milk-fed lamb rack

Signatures include fresh French oysters, grey mullet carpaccio with sea urchin and a generously packed Seafood Royal Platter

Each item on the menu has a lengthy description as the illustrious chef focuses on flavours and combinations of tastes

Renovated village house at Three Fathoms Cove makes ideal setting for fine dining

Celebrated Singaporean chef Edward Voon sends forth dishes that expertly balance taste and texture

A long-time favourite of A-listers, the restaurant’s menu is full of sunny Nicoise classics

Previously at L’Atelier de Jöel Robuchon in London, chef Xavier Boyer provides modern but classic French dishes at storied Peninsula hotel

Highlights include a choice of six-course set menus, including one that must be ordered three days in advance

Premises in Landmark Atrium offer two distinct dining areas, one serving tapas-style dishes and the other specialising in contemporary dining

Tasting or à la carte dishes are complemented by the extensive wine list

Chef Guillaume Gallot puts contemporary twist on traditional French fare

The restaurant’s ground floor channels stripped-down chic, while upstairs is a stylish parlour for cocktails or private dining

Chef Eric Räty applies French gastronomic techniques to premium Japanese ingredients

The name means ‘just as it is’ and reflects Harbour City restaurant’s culinary philosophy

Creative menu is a tribute to dishes that have been perfected over time

Signature dishes are served with city views as the backdrop 

Savour exquisitely prepared and presented dishes at the Island Shangri-La

Lovers of fruits de mer will be spoilt for choice at this elegant French restaurant 

The chef brings out the flavours at this top spot

With its focus on Gallic classics, this restaurant also offers stunning harbour views

Diners can choose to sit around an open kitchen or overlooking the city skyline

Gaddi’s contemporary French cuisine uses the finest ingredients

French seasonal ingredients are highlight of Nicolas Boutin’s menus

Restaurant is one of Hong Kong’s best, serving many memorable dishes

Chef Daniel Calvert sources the best seasonal ingredients for his dishes, each of which requires an exceptional degree of technique and skill to prepare  

Amuse Bouche offers impeccable service and top-class food

Richard Ekkebus changes the menu every three months

Michelin-starred chef Akrame Benallal serves seasonal delights