Quintessence

At the long-treasured Quintessence, esteemed chef Shuzo Kishida has built a name for himself for dishing out some of the best modern French cuisine in the city, using skills honed at such institutions as L’Astrance in Paris under his mentor, Pascal Barbot. His 13-course tasting menus are constantly evolving, but lily bulb, foie gras and bavarois make regular appearances, as well as stellar meat dishes prepared with a shokunin—extreme mastery—level of precision. Wine lovers will delight in the restaurant’s cellar, which boasts more than 600 varieties of (mainly French) wine. Reservations are hard to come by, so we recommend booking at least two months in advance. Photography is strictly forbidden inside the main dining room, commanding guests to be present in the moment.

Tatler Tip

Photography of the dishes is permitted only in the private dining room, which accommodates 5 to 6 guests. If you’d like to capture your dining experience, we recommend reserving this space.