Le 39V serves classic French cuisine with a contemporary twist, resulting in dishes that are familiar but enhanced with a few surprising touches. As a result, many of the dishes feel like lighter versions of the traditional favourites, so it’s worth asking more questions at the beginning to fully understand what you are ordering. The appetiser of an organic farm egg cooked at a low temperature, then served with sweet onion cream and a broth made from honey peas, is creamy and delicate without being overpowering, while the fried slivers of celeriac add a nice crunch to the dish. Lovers of foie gras will appreciate the delicacy, served royale-style and topped with an almond granola mix and small dollops of rhubarb marmalade, which pairs well with the gamey notes of the liver. When it comes to the mains, Le 39V’s version of lobster thermidor is a pleasant surprise, for the tender shellfish is covered with a sauce made with the lobster head instead of the classic treatment—a double-down on flavour that allows you to savour the sweet, fresh taste of the seafood and isn’t too heavy or hearty. This allows room to sample other dishes, such as the oven-grilled macaroni with Comté cheese and Australian black truffles, a must-have as an additional course with the mains. It’s a prime example of a comfort dish made elegant, with the pasta cooked just right and mixed with the ideal amount of cheese. For dessert, the soufflé with fresh and confit ginger is a standout—the soft bits of ginger add a touch of sweetness and spice to the soufflé, and the side of lemongrass ice cream is the perfect accompaniment.

What to order

• The low temperature organic farm egg with sweet onion cream, honey peas broth with tarragon, and a bread finger is a delicate start to the meal, with the broth adding a fresh taste of spring to the creaminess of the slow-cooked egg.
• Le 39V’s version of the lobster thermidor is a lighter take on the French classic, featuring a sauce made with the lobster head to showcase the full flavour of the shellfish.
• The soufflé with fresh and confit ginger that is served with lemongrass ice cream is a unique take on the classic, with the ginger adding a touch of spice and sweetness to the soufflé.

Tatler Tip

Make sure to specify for a table right next to the windows to take full advantage of the views from the restaurant’s location on the 101th floor of the International Commerce Centre.