Purists may question Azure 80’s dual focus on Sichuan and Shanghainese cuisines, but the exceptional results justify this approach. While seemingly disparate, these culinary traditions have been expertly interwoven by founder chefs Kenny Chan Kai-tak and Andy Lau, Taste Gourmet Group’s executive chef, whose experience combines to great effect. If stand-out dishes like crab coral xiaolongbao or baked half Australian lobster with garlic and cheese in a rattan pepper sauce don’t win you over, the stunning 270-degree view of Victoria Harbour from the outdoor terrace will.