Ankôma

Hidden several floors above Tsim Sha Tsui’s bustle, Ankôma feels closer to a chef’s studio than a restaurant. Only eight seats face the pass, turning dinner into something closer to a private performance than a conventional restaurant meal. Chef Frankie Wong works within the framework of French haute cuisine but approaches it with the discipline and restraint more often associated with Japanese cooking. The tasting menu changes with the seasons, unfolding in a steady rhythm of carefully composed courses. Flavours are clean, textures deliberate, and sauces handled with the sort of lightness that keeps the meal balanced from beginning to end. Despite the precision, the tone remains relaxed. Ankôma is fine dining scaled down to something intimate, where the focus stays firmly on craft and conversation.

Tatler Tip

If you’re not in the mood for the full tasting menu, the terrace offers a more relaxed à la carte option for more flexibility.