Chef Lawrence Mok Tsan-lam spent more than 30 years gaining experience at some of Hong Kong’s finest restaurants before taking the plunge and opening his own kitchen. The results have been truly impressive. The environment here is sleek and dramatic, with dark tones and mood lighting. Ingredients are flown in fresh from around the world, while Mok’s skill at the teppan grill means he gets the most from every dish – whether it’s scallops from Hokkaido or premium Wagyu from Australia. Similarly, the wine list is carefully curated with a focus on Burgundy and Bordeaux, while the selection also includes some intriguing sakes, for diners seeking something lighter.