The Bristol is the quintessence of luxury from its lavish suites and spa to its manicured formal garden, rooftop pool and the dining area appointed with Louis XVI furnishings, mirrors, and tall French windows opening onto a lush green patio. Chef Arnaud Faye has brilliantly taken over the helm of the hotel’s fine dining venue with a light, delicate repertory that errs towards minimalist. Purity depicts each crisp legible flavour, further enhanced by generous helpings. The ingredients are of course irreproachable and the technique flawless, while the sauces feature a subtle blend of suave yet gutsy, without forgetting the art-directed plating or even the bread, which is made on the premises from heirloom varieties of wheat. Yu Tanaka’s desserts add the final exquisite flourish to this high-flying epicurean experience.