Traditional dishes such as honey-roasted Wagyu beef char siew and oven-roasted lemongrass baby pigeon get a new spin

There’s also hotpot, steamed egg custard with sea urchin and simmered Fukui Spanish mackerel, Kyoto radish and yuzu miso

Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig

Wagyu, Kagoshima, US prime, Dutch veal and Ibérico pork chop – name it and it’s on the menu

The eatery also offers connoisseur Chinese teas and 16,800 wine labels from major regions

Stand-out dishes include hot and sour soup and secret-recipe king crab leg with a crisp coat

Innovative items include Impérial caviar and king crab refreshed with crustacean jelly and cauliflower cream, and crispy soft-boiled egg with caviar and smoked salmon

On the menu: live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef

The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi

Signatures are braised bird’s nest with fish maw broth, and fresh oyster with bean curd custard topped with spicy lemon jelly and caviar

The suckling pig and roasted three-layer pork belly are delicious, as is the superior bird’s nest with fish maw in chicken broth

Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig

Among the signatures are braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong leek served with sesame puffs

Top dishes to order: poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable

Prime steaks here include Australian M7 Wagyu tenderloin and Japanese Kagoshima A4 beef strip, rib-eye and bone-in black Angus porterhouse and tomahawk

Must-tries are the calçada de bacalhau, traditional salted cod, and the 24-hour slow-cooked suckling pork

Tasting menus include dishes such as roasted duck foie gras with butternut from Nice, and French beef with purple aubergine, buckwheat and coriander

Mains feature dishes like parihuela, a broth made with the catch of the day, clams, sea grapes and casaba

The Aveyron lamb and yellow chicken from Landes are good mains; top starters include the in-house salted cod and confit Taiyouran egg

Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce

Executive chef Cheung Chi-choi presents traditional Cantonese cuisine with a creative flourish

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