Tateru Yoshino

This French restaurant from chef Tateru Yoshino, of Stella-Maris fame, serves food of a quality that could justify a far heavier price tag. 

Starters are the chef’s forte. A mini appetizer of feuilleté pastry topped with sardines is ably executed and perfectly crispy, complemented by a zinging-fresh herb salad. 

A vegetable plate, arranged to resemble a painting by Monet, comprises a variety of vegetables and herbs strewn garden-like across the plate and sprinkled with truffle vinaigrette. Classically presented smoked eel is served with cucumber strips, cubed cucumbers tzasiki style and a small leafy salad on a square of cucumber gelée.

Yet according to Peninsula Hotel chef Patrice Martineau, the best is saved until last. “The mojito-inspired dessert -- mint gelée, jellied blobs tasting of white rum, mint ice cream, tonic espuma, and chopped fresh mint -- is modern, refreshing and Yoshino’s best creation,” he says.