Petrus is the opulent jewel in the culinary crown of the Island Shangri-La thanks to jaw-dropping views and Uwe Opocensky’s cooking, as the German maestro continues to push the boundaries after more than three decades. Turbot in fennel broth is lifted by clams, while Japanese rice features sweet king crab and kohlrabi to dazzling effect. Channeling his upbringing, Black Forest is a clever play on the classic dessert, while one of Asia’s finest wine lists accompanies your meal overlooking the city.

Signature Dishes

• Spanish red prawn with garum and grilled bread
• Organic salad with homemade XO sauce
• Pigeon in artichoke with watercress and barigoule

Tatler Tip

Their regular wine dinners are an oenophile’s delight with serious vintages and domains on offer.