Hotel East in Hamburg might be described with a lot of adjectives, but 'subtle' isn't one of them, and yet, it is not what you would call 'loud' either. There is a certain nebulous aspect to this former iron foundry that has been converted into a very chic and trendy hotel, which only serves to add to its appeal. Designed by renowned Chicago based architect Jordan Mozer, East is a wilful and intricate blending of Western forms with Eastern flowing contours, and the result is a simply stunning and splendid amalgamation.

Extravagant and opulent, the décor with its curving plaster columns, futuristic and kitschy colours and light, bright tones and exposed brick walls at odd junctures, is one of the many reasons why this has become such a happening place. Apart from the intriguingly furnished bedrooms - Mozer once again - the Asian inspired restaurant is another draw. A leafy courtyard, quixotically named Dedon Island is an al fresco dining area during summer months while inside the atmosphere is both intimate and funky, a seemingly hard feat which Mozer pulls off with aplomb.

The seasonal menu starts off with Asian beef salad with balsamic dressing and macadamia nuts, tuna tartare with avocado and fly fish caviar, lobster ragout au gratin with crustacean foam or pink fried lamb filet with Thai curry. Further down, there are exclusive fish dishes such as herb braised monkfish with coconut asparagus and wasabi mashed potatoes, grilled Australian sand lobster on choi sum salad with lime cilantro butter or a whole fried loup de mer with Mediterranean wok vegetables and lemon thyme potatoes.

Meat lovers will be delighted with the amazing range of dishes they offer, such as grilled saddle of lamb on glazed chard, thyme flavoured mashed potatoes and melted cherry tomatoes, tender beef fillet on a cilantro potato cake with green asparagus and a Japanese butter sauce or crispy duck with mango, saffron rice and roasted almonds.

If you equate Asian with sushi, do not despair because there is a wide variety of sashimi, nigiri, unagi along with crab, salmon, duck and tempura. The vast options on offer are bound to satisfy your craving for Oriental food but with this virtual cornucopia of delights, do leave space for some dessert - caramelised macadamia nut parfait with apricot ragout and lemongrass cloud or delectable homemade ice creams such as peach coconut and yoghurt cherry. Take time to choose your tipple because the options are many, ranging from champagnes and spirits to inventive cocktails and beers, not to forget an impressive and eclectic wine list.