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A meal by Gert de Mangeleer and sommelier Joachim Bouden is in a class of its own. First the swish Botanic Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a breathtaking architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire the chef at work first hand either. Suffice it to say that chef De Mangeleer’s love affair with Asia grows more pronounced over time. Knife-edged precision and boundless creativity remain the hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may flank langoustine with passion fruit, vanilla oil, cocoa and an exquisite shellfish jus. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes with his inimitable stamp. A truly unforgettable experience, whose memory will linger long in our minds.