The dish: Clams à la Basca

Catalan cuisine is known for freshness, with the bounty of the sea forming an important element in the region's gastronomy. Staying true to this ethos, Rafa Gil of La Rambla has added a subtle twist to the classic clams à la Basca cooked in white wine—a flourish of salted egg yolk and fresh chives on top to connect Hong Kong with Barcelona.

The dish: Choux Phoenix

Inspired by Hong Kong's love for dim sum, Whisk's chef de cuisine William Lau will be creating a choux puff pastry filled—of all things—with chicken feet that have been cooked in hoisin sauce, painstakingly deboned, then puréed along with short rib soft pork bone. The pastry is then topped with crispy rice and garnished with a chilli slice and a black bean, delivering all of dim sum's most quintessential flavours in a textural bomb.

The dish: Oyster Pi' Boy

Originating from Louisiana, the po' boy sandwich gets a tongue-in-cheek and thoroughly Cantonese upgrade in the hands of Cary Docherty, executive chef at Salisterra. At Off Menu, the Canadian native will be serving up the Oyster Pi' Boy, where a hefty Gillardeau oyster is deep-fried, slathered in oyster sauce mayo, then sandwiched between two pineapple bun halves for a messy but utterly delectable experience. But that's not all, as guests will also be served an umami-laden BBQ duck broth—made by simmering whole BBQ ducks, crispy skin and all—over many hours for the utmost flavour extraction.

To wash it all down, Off Menu will also feature drinks offerings from a bevy of alcoholic and non-alcoholic brands. Head to Jebsen Wines and Spirits for a glass to wine, champagne or sake to pair with the culinary proceedings, from producers like Bollinger, Tuscan winery Frescobaldi, Rhône Valley vineyard E. Guigal, and Kobe-based sake brewery Fukuju.

For something more exotic, drop by Mizunara: The Library for refreshing shochu and awamori highballs and cocktails. Sample the breadth of terroirs from the birthplace of shochu in Kyushu with the sweet potato-based Shochu Spumoni, the rice shochu-based Dekopon Chu-Hi, or the barley shochu-based Hazelnut Matcha Latte. 

If you'd rather something more energising, take a sip of Drink Eve's canned mocktails, made using a bevy of nutrient-dense ingredients that will leave you feeling better than ever; or try your hand at creating your own mocktail cans with their workshop that will have you canning virgin mojitos and G&Ts like a pro.

Guests at Off Menu can also enjoy a complimentary glass of wine from Jebsen Wines and Spirits, as well as the chance to redeem a glass of Black Kite Brewery's newly-launched Everyday Lager from their booth in the Mercedes-Benz BAM Festival, which Off Menu is located within (the non-alcoholic Black Kite Sparkling Hop Water is available as an alternative).

Don't miss out on all the dishes above, plus 12 other dishes by an all-star lineup of chefs, only at Off Menu. To get your tickets, visit tatlerasia.com/offmenuhk and follow @tatlerdininghk on Instagram.