Spago by celebrity chef Wolfgang Puck, offers imaginative California cuisine with global accents, served in a sophisticated setting with stunning views of the city’s skyline. Start with handcut agnolotti comprising Paris ham, pea tendrils, wild marjoram, mascarpone and Parmigiano Reggiano. The pasta is nicely al dente with a scrumptious, flavourful filling. Their take on kaya toast is also a must-try featuring seared foie gras, kaya and foie gras-espresso mousse with brioche. It is delicious, rich, sweet and savoury, all at once. For heartier items, the USDA prime sirloin steak is delectably charred over succulently tender meat. A seven-course degustation is available.