WHY GO? The combination of a spectacular view, food of the highest quality and creative presentation, professional staff and a clientele of Thai hi-sos and international jetsetters makes this an intoxicating playground for those who can afford it.

WHAT TO ORDER? Chef Rick Gonzalez’s crispy kurobuta pork belly confit with armagnac prunes could be considered a daring choice, but fear not, as each bite is a delight of complex flavours. King crab with potato gnocchi, butternut squash and chanterelles finds scrumptious dumplings hiding under long pieces of tender crabmeat. Rack of Australian lamb is cooked to order with a spiced crust presenting a delectable combination of flavours. Grilled stockyard USDA prime beef sirloin is the alternative for those who find highly marbled wagyu too rich. Warm chocolate molten cake with berries, port reduction, cocoa butter powder and 66-percent caraibe chocolate will immediately cheer you up, though, as will delightfully presented apple tatin with caramelised apples, Brittany sable, caramel iced parfait and sour cream.

A detailed list that starts at the high mid-range and keeps going up to the stars, in keeping with this highaltitude and higher-priced dining extravaganza.