Why go? Two young powerhouses of the Hong Kong dining scene are behind this sleek restaurant and lounge on the top two floors of the Wellington tower block. Award-winning mixologist Antonio Lai oversees the cutting-edge cocktails, while star chef Vicky Cheng melds French technique and Asian ingredients with élan.
Style of cooking: Cheng describes his food as “Chinese x French” – a fitting term for dishes such as crispy sea cucumber, stuffed with a mousseline of scallop and langoustine, or 48-hour double smoked pork belly with powder and purée of 'mui choy' (Chinese preserved mustard greens).
About the owners: Cheng worked at New York's Restaurant Daniel before making a name for himself at Liberty Private Works in his native Hong Kong. Lai owns several high-profile bars in the city, specialising in “multisensory mixology”. Witness the Cleopatra Formosa cocktail – a mix of mezcal and vodka served in a smoking golden pineapple.
Don't miss: The main dining room is a glamorous space with counter tables at three different kitchen stations, but the highlight is the private room, centred around a table carved whole from a tree trunk with stunning views of the kitchen and city skyline.
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