Mandarin Oriental Hong Kong

Set high on the 25th floor, guests are welcomed into the deeply elegant dining room, an interior of vivid warmth detailed exquisitely with Oriental artworks.

It also offers a semi private room, Tsui Yin Ting, which is styled on an old Chinese pavilion and seats 14 comfortably at a round table.

In Man Wah, the chef has created a menu of traditional Cantonese cuisine and seasonal specialties. Signature dishes include Baked crab shell filled with crab meat, mushroom and onion, Stewed whole dried “Yoshihama” abalone, Apple wood smoked soya sauce chicken and Poached pear in tangerine tea. Dim Sum is served on Saturdays, Sundays and public holidays.