Having established Chaat as one of Hong Kong's hardest-to-book destination restaurants, Manav Tuli set himself up for a tough second act. How to top a restaurant that helped redefine Indian cuisine in Hong Kong? Tuli's answer is Leela. If the first restaurant was about modernising Indian street food, Leela's focus is more upscale – namely, the classic imperial dishes of India, and in particular, the Mauryan empire. Careful attention has been paid to every detail here. The design by Andre Fu is classy but understated, and ingredients – mostly organic and GMO-free – are sourced from the best suppliers, and locally whenever possible. The Badami French guinea fowl is a gamy delight, but the real show-stopper is the smoked butter chicken. Pay extra and get it flamed with Laphroaig whisky for extra oomph.

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