With unobstructed panoramas of the city and harbour, plus a lively open-air bar, Skye has a lot going for it— but arguably its biggest draw is chef Lee Adams’ sustainability-minded fine dining cuisine that draws on his British heritage as well as making prodigious use of The Park Lane’s organic rooftop farm, tended to by a full-time gardener and from which the kitchen derives all of its edible flowers and micro herbs and a portion of its vegetables. The remainder is sourced to the fullest extent from local farms—don’t miss the charcoal oven Ping Yuen chicken— while Adams’ culinary flair is on show with dishes like Kiwami 9+ Wagyu aged in duck fat, and a dessert of white chocolate millefeuile with Oscietre caviar.

Signature Dishes

• Gillardeau oysters with gin & tonic granite
• Charcoal oven Ping Yuen chicken with foie gras fried rice
• Anëo 34% white chocolate millefeuile with Oscietre caviar

Tatler Tip

Sommelier Dolphin Ip’s considered pairings of wine and sake are not to be missed, nor the travel-themed cocktail menu.