We loved the poached Dover sole with green curry foam and carrots; the Miyazaki A4 sirloin in red wine sauce, shallots and confit potato is a winner, too

A signature dish is the winter truffle Brittany scallop with Oscietra caviar, artichoke and seaweed; end your meal with the delicious baba rum and pineapple

Chef Olivier Elzer’s seasonal menu includes signatures such as French abalone with truffle sauce, and Hokkaido sea urchin with gamberoni prawn and fennel

Chef de cuisine Albin Gobil leads this one-Michelin-starred restaurant, which offers à la carte or a degustation menu for dinner

Gilded screen doors, murals depicting lush forests – the decor here is as glorious as the dishes, which are made with French seasonal ingredients

The stellar menu by executive chef Maxime Gilbert is seasonal, with ingredients sourced from artisanal producers

Chef de cuisine Guillaume Gallot adds a contemporary flourish to classic French food such as hot and cold onion soup

Designed by Joyce Wang Studio, the elegant interior is inspired by the cuisine, with curvaceous banquettes and cobalt panelling

Try the oyster with ginger, kombu and vinaigrette, cold angel hair with Kristal caviar and charred Wagyu rib-eye M7 from Mayura Station

Designed by Yabu Pushelberg, the restaurant boasts great city panoramas, and the fine menu is put together by chef de cuisine Eric Räty

Set menus are filled with seasonal dishes like oyster with Okinawa spinach and shiso, and Miyazaki Wagyu tenderloin with burdock and black pepper sauce

Chef Richard Ekkebus is known for his masterful cooking techniques, while seasonal highlights include caviar from Petrossian Paris

Pastry chef Mandy Siu, the talent behind L’Envol’s exquisite French-inspired desserts, was 15 when she fell in love with pastry

Two-Michelin-starred French eatery Écriture is the winner of the 100 Top Tables 2021 Finest Delivery award

The all-new Amber is light-filled and less formal, embracing the evolution of fine dining to offer a more personal experience

Line-caught sea bass with pork belly and bourride sauce and French pigeon with savoy cabbage and chocolate stand out

World famous chef Pierre Gagnaire presents unconventional French food overseen by his protégé, chef de cuisine Jacky Tauvry

Nova Scotia lobster with vin jaune sauce and Alba white truffle, and monkfish with green curry are top of the list

Pan-fried Brittany turbot with Morteau sausage and Jerusalem artichoke and yellow rice wine are all done in style

Must-tries include snails with bone marrow, lobster in red wine sauce, Rhug Estate organic lamb, and braised cauliflower with Muscat grapes, hazelnut and yuzu

The restaurant does special tasting menus and is reputed for signatures such as Racan pigeon and Te Mana lamb

Signature dishes include A4 Wagyu tenderloin and lobster, artisan cheeses and Grand Marnier soufflé

French dishes are reinterpreted with a local touch, such as Hong Kong sautéed frog legs with parsley and garlic crisps

An outstanding example on the menu include turbot foie gras – line-caught fish is cooked ‘au plat’, wrapped in nori seaweed with poached foie gras

From the crystal chandeliers to exquisite dishes such as turbot with roasted fresh mango and Hokkaido sea urchin sauce, Caprice ticks all the boxes

The home-made naturally leavened bread with salted Brittany butter is soft and moist, while the Tsar Imperial Ossetra caviar is served with champagne

Charcoal-grilled langoustine and Kumamoto A4 Wagyu tenderloin rank among the signature main courses

The restaurant has two areas, L’Atelier and Le Jardin, known for their innovative cuisine, overlooking the city skyline

The magnificent views from the top floor complement some very fine dishes