L’Envol’s executive chef Olivier Elzer lets his hair down in a figurative sense at Clarence, where he espouses a new culinary approach that twists French classics with heavy Asian influences. Inside the restaurant, the atmosphere is refined and elegant, with the sprawling venue perched high above Central to provide picturesque views of the city on both sides. The menu’s most conspicuous section is titled “Yakifrenchy”, where French ingredients like frog’s legs and foie gras are grilled over a robata, then served on a skewer; while elsewhere, unconventional proteins like skate wing and scorpion fish are served family-style, alongside more classic choices like spatchcock yellow chicken and Challans duck breast. The wine list is as extensive as any hotel restaurant, and service is eager to please.

Signature Dishes

• Yakifrenchy
• Skate wing with garlic confit
• Challans duck breast

Tatler Tip

Those looking for a quick drink and a nibble can pull up a bar seat at the restaurant’s Raw & Wine Bar.