Sip and Savour
The latest addition to the city’s Japanese fine dining scene, Ana Ten brings a wideranging menu and Japanese folkloreinspired cocktails to Harbour City. A joint venture between Michelin-star chef Ryogo Ozawa and executive chef Kam Wah Au-yeung, the menu at Ana Ten features classic sashimi platters and tempura, enlivened with innovative flairs such as caviar on steamed abalone with mullet roe. Indulge in the unparalleled view as you sip on cocktails handcrafted by award-winning bar manager Dorothy Lam. Served in a calabash, the exotic Shuten-douji is as intriguing as it looks, with an invigorating blend of citrus vodka, beetroot syrup, grapefruit juice and orange juice.