Awesome dining experience with an exhilarating view. French cuisine is all about centuries of tradition (Italian cuisine also had some serious influence on French cuisine especially in the 14th century) subtle tastes and flavors combined in a breathtaking visual delight. Sous Vide, French for cooking under vacuum, the technique used at SKY 726 ensures that the protein is cooked throughly maintaining the moisture to bring forth a culinary masterpiece. Sky boasts of an enviable collection of wines to be paired with the delicacies, ask for recommendations.

Awesome street view up high at the most crowded area in Mongkok. I love French cuisine. The pan-seared New Zealand Lamp Rack with Rosemary and Mint Sauce is tasty. And the Steamed Blue Mussels is also delicious. Fine dining with your love ones with good food and nice view is enjoyable.

Waiters provided polite services. Oyster was stale and the orange foam looked like a brushed toothpaste... Sous vide pork cheek had good texture, pairing with the celeriac puree and green apple was good. Dish, however, lacks the fat that brings the aroma, reducing the excitement that this dish could have brought. Scallop carpaccio was really salty, badly seasoned. Raw scallops do not pair well with olive oil. Scallops with avacado puree was a good idea, but the saltiness overpowered any good aromas that avacado puree could have brought. Chopped tomatoes are confusing. In terms of taste, umami level is much lower than the scallops so it was undetectable. In terms of texture the tomatoes bring no mouthfeel as it was too small. In terms of appearance, red serves a good balance with the dish but plating was messy. Overall a very underwhelming dish. Crab cake looks good, had a good aroma on the first bite. However, the crab cake is very straightforward in terms of the taste and aromas and it was not well layered. A bit of herb and spice and little acidity will take this dish to a whole new level. Can also consider a touch of fresh mint. Not sure what to say about the sous vide striploin. The striploin had good beef aromas, but was seriously lacking in fat, making the dish very boring in terms of layer. The rub was very uneven and one cannot taste the herbs and spice in every bite, with was very annoying. The mashed potatoes are too rich with too little vegetables sides to balance off. The sauce was bland and lacking in acidity so the dish was very overpowering in one aspect. Not enjoyable. Chocolate texture (Chocolate mousse, chocolate tart and chocolate crumble) have a very similar taste in it's components and lacked layers. First bite was good but each bite became less inviting.

The view was decent but the restaurant could be better decorated. The restaurant was also too cold, this is most stark between the restroom which was very hot in contrast with no aircondition. Food was above average, I especially enjoyed the squid ink seafood pasta.

A nice environment for couples and friends. The city night view is fantastic. We have ordered a special dinner set but it turns out another dinner set. Anyhow, the aged slow cooked steak is nicely presented and delicious. To compensate our disappointment of wrong order, the manager had upgraded our desert to Pink Lady. It was wonderful in presentation! The cheese and red berry sorbet is perfectly matched. It was a great anniversary dinner!

Environment is nicely designed for dinner and drinks as well. The drinks we had were nice too. The tiger prawn risotto was nice as well. The seafood platter was over all ok and the duck leg was missing something but taste was ok. I would rate 3.5 stars, if that would be possible.

Food is good. On the expensive side though. If u get the sit next to the windows. It is well worth it though. Service is good overall, just one of two waitresses isn't up to standards with the rest of the crew.

Food was good. The place is a lot smaller than I thought, but it's cosy and chicc. The beef carpaccio was really good and so was the foie gras. The mains were not as good as the entree but still pretty decent. I quite liked the pasta as it was al dente, as opposed to typical mush that is served in HK.