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Felix Restaurant Review: French designer Philippe Starck made his name in Hong Kong with his eye-catching futuristic interiors for Felix, including the dining room of zinc cylinders, aluminum walls, curving glass façades and even a diminutive yet impossibly chic, white padded-walled nightclub. Reached by an elevator with lights that dim to set the mood as you ascend, the rooftop restaurant is on the 28th floor of The Peninsula Tower. Stop at the bar for fresh fruit martinis and unusual riffs on Bellinis. Then head to the dinner table for contemporary French-inspired fare from the kitchen of French trained Japanese chef Yoshiharu Kaji. Entertaining appetizers include the pan-fried goose liver with rhubarb and apple in a port reduction and marinated Tasmanian salmon with guacamole. Survey the always stylish crowd in between courses, then dig into mains like the festively presented citrus and yuzu-pepper crusted Boston lobster with tomato-veal sauce, the lobster and potato gnocchi, or the lighter but no less tasty grilled red tuna with braised bell peppers and tomatoes in soy vinaigrette. Vegetarians will have their appetites satisfied as well by the inventive tasting of eggplant, and those with a sweet tooth should consider indulging in the chef’s warm blueberry pudding with custard sauce and azuki ice cream. The wine list takes full advantage of its position within the Peninsula, home to 750 labels and 12,500 bottles in inventory, organized by region not varietal, and is actively updated to expose regular Peninsula diners to the sommelier’s most recent global discoveries.