Chef de cuisine Kenji Yamanaka serves up a “Japanese reinterpretation of authentic French cuisine” omakase-style at this intimate restaurant tucked away in a corner of Mandarin Gallery. Menus change regularly, but guests can expect elegantly plated dishes built on Japanese ingredients and French techniques, all executed with plenty of flair.

They may include the likes of poached king crab with cauliflower puree and tarragon breadcrumb, finished with a dash of olive oil; and sous vide egg paired with red wine sauce and caramelised onions, and topped with black winter truffle and salty bacon bits for a jolt of umami; and beautifully marbled Kobe beef simply cooked to showcase its flavour.