Rogerio Fasano, whose grandfather came from Milan over a century ago, presides over what many say is a cathedral of taste. He suggests one of his five-course Italian set menus, which, if you are lucky, may include his signature Risotto with white beans and Tuscan sausage, or a warm Sicilian lemon pie with hot chocolate sauce. There are over 4,000 bottles in the cellar here.

Florentine Maurizio Menconi, who honed his appetite when traveling worldwide with his father, cooks in La Scala, designed by Yasuhiro Koichi of Spin. Try his Wagyu beef carpaccio, Rocket and grilled artichoke salad, and Milk-fed veal chop eaten with a Laguiole knife - and you have an over-water outside terrace for a postprandial cigar.

You smell fresh-baked bread sticks as you enter the Bilkey Llinas-designed Grissini, with its panoramic views across the water to Kowloon (when dining, you can also watch the nightly cross-harbor laser show). Manager Giovanni Perna will undoubtedly offer some of Chef Marco Torre's signatures, say Mediterranean deepwater sea bass with Sicilian tomatoes.