Vong is located on the 25th floor of the Mandarin Oriental Hotel and offers a 270-degree view of Victoria Harbour. Noteworthy design features include a handcarved Carrara marble sculpture patterned with a central floral motif and interweaving branches, and 24-carat gold leaf light fixtures. The restaurant is warm, sophisticated and elegant, without being formal. The fine glassware and glazed ceramic plates are most attractive and deserve to be proudly displayed.

The Asian-inspired French menu draws on some great signature dishes such as, the Black Plate, five assorted appetizers that include crab spring rolls with tamarind dipping sauce, Quail rubbed with Thai spices on a crunchy cress salad, sauteed foie gras with ginger and caramelized mango and Tiger prawns dusted with Orange zest and Artichokes. The menu offers items such as, Sauteed Foie Gras with Ginger and Mango, 27 Asian Vegetables Simmered in Ginger with Shiitakes, Crisp Squab with Egg Noodle Pancake & Glazed Pearl Onions, and a delicate yet indulgent warm Asparagus Salad with Avacado and Enoki Mushrooms.

I'd recommend the meat selections for a main course, however, the better fish main courses were Steamed Sea Bass on Cardamom sauce with savoy cabbage and the Spotted Garoupa with special Spices and seed Potatoes, Scallions and Asparagus. The meat dishes, richer and heavier, were the Roasted Duck Breast with Tamarind and Sesame Sauces and Duck Egg Rolls, which is excellent as was the Roast Veal Loin with madeira sauce and kumquat chutney. Then there was the crisp Squab with Onion Compote, Corncake and Foie Gras, which was delightful. Lastly, the Lamb Chops with Chillies, Garlic and Lemon is served with Sauteed Snap Peas and is equally succulent and tender. Dessert is a must, and in particular is the White Plate, a sampler of slivers of Creme Fraiche Cheesecake, Green Apple Pavlova, Butterscotch Flan and warm Valhrona Chocolate Cake.

The wine list won't fail you, it is extensive and offers major wine-growing regions from around the world.