The food is an original mix not just of many cuisines, but also of ingredients and styles. I ordered for a starter the “Jackson Pollack,” which was an intriguing combination of vegetables and egg whites. It was sort of a mush of different colors and tastes, which somehow held all together in an odd way. It was indeed aptly named, but it was definitely not Asian (or any nationality for that matter.) The Wagyu beef was at least from Asia, but the cheese and pumpkin purée with it was straight out of France. Much to my chagrin, I had to confess, this dish was smashing. And Roger chose an excellent 2004 Volnay 1er Cru from Domaine de Montille in Burgundy to wash it all down. I may not have been eating Asian food, but I certainly was eating well in Hong Kong.