FELIX

If you’re the sort who loves your dining rooms with a view then top-floor restaurant Felix is an obligatory stop. The Philippe Starck-designed space is divided into several sections, from a wine bar and an American Bar on its mezzanine floors, to a restaurant and wine lounge below. Head chef Yoshiharu Kaji is an import from The Peninsula in Tokyo, and brings to the table a fusion of modern European culinary training and Japanese sensibilities. The starters set the meal off on a high note: a tart green apple compote adds a lift to the richness of duck liver mousse and pan-fried duck liver, and a light sake sauce coaxed forth the delicate sweetness of botan shrimp tartar. But it is in the mains such as the A5 wagyu striploin and the monkfish with squid ink dumplings where the chef’s eagerness to impress comes through. The wine list is one of Hong Kong’s most coveted: it shows off the Peninsula’s over 750 labels and 12,500 bottles in inventory, and will keep your thirst satiated whether you’re looking to celebrate with top-shelf champagne or discover uncommon picks from boutique wineries.