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The Ace Hotel's latest dining outlet, Koloman, has a timeless appeal. A beautiful backlit bar welcomes you before enter the dining room, set with antique mirrors and plush banquettes. Tables with views of the semi-open kitchen are the most in demand. It's old world-meets-new on the menu, where Chef Markus Glocker and his team take French and Viennese classics and render them with modern sophistication. Snapper crudo with spicy citrus is a bright opener before moving on to an intriguing and modern dish of tagliatelle infused with confit fennel and accompanied by smoked brook trout, vermouth and caviar. There is perhaps no better way to end a meal here than with a return to tradition, as in the standout apple strudel with rum raisins and frozen buttermilk.