Situated atop the Mandarin Oriental, French restaurant Pierre by world-famous chef Pierre Gagnaire is an intimate restaurant framed with stunning views of Hong Kong. Rich colours and subtle lighting add to the exclusivity enhanced by spaciously placed tables wrapped in crisp white cloth and adorned with flowers but conspicuously no cutlery, one’s first clue that Pierre is not an ordinary dining experience.

Pierre Gagnaire does not cook; he creates masterpieces that are painted on a plate as an artist uses his brush upon a canvas; capturing the imagination of his audience as he challenges your established understanding of food. Rather than ordering single dishes, Gagnaire takes diners on a range of styles that leave no taste sensation untouched. Langoustines grilled and laid on a ‘Terra Sienna’ butter or steamed in a shellfish consommé with seasonal delicately sliced vegetable completed with a carpaccio with translucent grapefruit under a veil of fresh coriander will astound you. Hunting a course of wild duck coated in bigarade sauce with autumn fruits accompanied by a cold venison and duck liver stew defy culinary rules and deliver a perfect harmony of taste and texture. Cheeses served as an appetiser mingle white chocolate with Comte and an apple ice-cream with camembert sends one’s palate into a pleasurable tizzy. Roasted medallions of lamb shared with a Milanese lamb cutlet with Swiss chard and pine nuts enhanced with seasonal berries and delicately dusted cloves of garlic is simply gorgeous. All this is accompanied with a wide selection of wines by the glass which the sommelier will happily pair with vintages from around the world, truly making an experience at Pierre dining at its highest level.

A wonderful array of wines from around the world with some of the best vintages available; outstanding wines by the glass also allow you to pair wonderful wines with your meal and the sommelier will happily guide you in whatever choice you make.

Faultless service dogs you from the moment you are seated. Knowledgeable staff will guide you through the menu and explain every component of the dish presented and the order in which to eat it. Glasses are always refilled, napkins refolded; Pierre understands that service is part of the overall dining experience and provides it with meticulous attention to detail.

A four-course tasting menu without wine will cost HK$898 per person, with wines it is priced at HK$1,488 per person. A la carte without wine will cost around HK$1,200 per person. While expensive, paying for art is never cheap.