A Hong Kong institution, the Mandarin Oriental got a glam makeover last year. The $140 million overhaul has delighted both the press and the hotel’s passionately loyal clientele. The restaurant from epicurean maestro Pierre Gagnaire is the crown jewel, perched on the 25th floor. Indeed, the October 2006 opening of Pierre, high atop the landmark hotel, has been the talk of the town for almost a year. Three-star Michelin chef, Pierre Gagnaire, serves up dramatic dishes in a magnificent setting with oversized windows framing Victoria Harbour. The extravagant French influenced cuisine is innovative and bold. A highlight from the menu is La Bretagne: Wild seabass carpaccio, endive-farm cider sorbet. Black wheat pancake filled with sea urchin and cauliflower florets in a noisette butter. Mako artichoke velouté, crab meat mayonnaise and purple artichoke.

Read more at: http://feeds.feedburner.com/~r/LuxuryHotels_TheInformedTraveler/~3/162553821/.