With high-ceilings and a red and white interior, this restaurant at The Athenee Hotel deals in impressive French haute cuisine with modern flair. The set menus spotlight dishes like a delightfuly piquant Chiang Mai tomato salad, creamy Thai mudcrab atop crunchy cucumber spaghetti, expertly cooked Hokkaido scallop, and French Moulard duck liver countered with sweet apple and crunchy nut crumble. Fine European ingredients are supported by locally grown organic produce, including botanicals from the herb garden on the deck outside the restaurant.