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 environment here is sleek and dramatic, with dark tones and moody lighting. Ingredients are flown in fresh from around the world, while Mok's skill at the teppan grill means he gets the most out of every dish – whether scallops fresh from Hokkaido or premium Wagyu from Australia. It goes without saying that the wine list is carefully curated. There's a focus on Burgundy and Bordeaux, but the selection also includes some intriguing sakes, for diners seeking something lighter.

‍