Summer is not only the time for abundant produce, but also a time when chefs seem to be joining forces to create unique crossovers

Chefs are doing more than staying in their own restaurant kitchens to create fine menu offerings, as they expand their creative boundaries of what, where, and how they innovate. With sold-out collaborations we have seen earlier this year such as VEA’s Vicky Cheng and JL Studio’s Jimmy Lim, or Arbor’s Eric Raty and Noboru Arai from Tokyo’s Hommage, four-hands dinners are a unique opportunity to experience innovative and collaborative dishes from the city’s best culinary personalities. This summer we are in for a treat as the city’s best are inviting some of the biggest names in the restaurant business for some meals to remember. 

Happy Paradise x Thailand's Le Du

As part of the second anniversary celebrations for May Chow’s contemporary Chinese eatery Happy Paradise, chef Thitid Tassanakajohn (also known as chef Ton) is returning to Hong Kong this month for a two-day culinary crossover with Chow. From what we have experienced during his previous collaboration with David Lai at Neighborhood, we are certain his new crossover at Happy Paradise will play heavily on seasonal ingredients from Hong Kong and Thailand, with homage paid to the vibrant Chinese and Thai food cultures. The Happy Paradise x Le Du four-hands dinner includes eight courses and wine pairing, available on August 14 and 15 at 7:00 pm. The dinner is priced at HK$1,280 per person. 

Haku x Hertog Jan

On August 22 and 23, Harbour City’s Haku is launching a four-hands collaboration with Belgium’s Hertog Jan. Both restaurants share their love of pure and organic flavours prepared with premium sustainable ingredients. Chef Gert De Mangeleer and Agustin Balbi will be presenting an 11-course degustation menu featuring dishes designed and crafted specially for the two-day crossover, including de Mangeleer’s potato, coffee and vanilla with Hokkaido sea urchin, potato foam, coffee and mimolette cheese, and his restaurant’s new Tomato Collection 2019 signature dish. Balbi will prepare his unique oyster and asparagus with yoghurt, ponzu, sake, and Spanish olive oil as well as dashi with shiitake mushrooms, daikon, mochi, jamon de habito and yuzu. The 11-course crossover is priced at HK$2,480 per person, with an additional HK$800 for cocktail pairing.  

Ecriture x Thailand's Chef's Table by The Dome At Lebua

For one night in August, Ecriture is launching a rare collaboration with Vincent Thierry of Chef’s Table of The Dome at Lebua, Bangkok. Best known as the chef who opened Caprice at the Four Seasons Hong Kong (and took it to culinary heights), Thierry sources 80% of his restaurant’s products locally in Thailand, from fresh herbs to chocolate from Northern Thailand. The one-night-exclusive dining collaboration will see Thierry’s return to a public crossover event since he departed Caprice. Maxime Gilbert will join forces with Thierry in a nine-course menu, featuring Thierry’s signature king crab tiramisu with marinated tandoori fruits and mascarpone cream, Scottish langoustines and sweetbread lasagna with tomato and fennel confit and light shellfish, as well as Gilbert’s caviar bone marrow and Kuro Awabi course. The nine-course crossover menu is priced at HK$2,880 per person. 

Thailand's Suhring At Mandarin Oriental Hong Kong

From September 12 to 14, Bangkok’s esteemed restaurant Suhring, opened and operated by chef duo Mathias and Thomas Suhring, will take up a three-day residence at Mandarin Oriental Hong Kong, crafting unique menus for Krug Room on September 12 and 13, and Mandarin Grill + Bar on September 14. The German natives will prepare an exclusive collection of dishes at their first showcase at both restaurants at the Mandarin Oriental Hong Kong. Watch this space as we bring you the latest on menus on offer.  

Godenya x Guo Fu Lou

From August 24 to 25, Top 20 Best Restaurants 2019 awardee Godenya is collaborating with esteemed Cantonese establishment Guo Fu Lou in a sake pairing dinner, where an eight-course menu is paired with exquisite sakes curated by sake master Goshima Shinya. The eight-course Cantonese dinner menu is priced at HK$2,080 with sake pairing, with limited availability at 30 sets each on August 24 and August 25. 

Tate x Wing Lei Palace

From September 5 to 6, chef Vicky Lau of Tate is collaborating with chef Tam Kwok-Fung of Wing Lei Palace in a crossover of French and Chinese gastronomy. Together the duo will prepare a unique eight-course dinner menu featuring three dishes each from chefs Tam and Lau respectively, as well as two courses created through collaboration between the two chefs. The eight-course dinner menu is available at Wing Lei Palace for two evenings only. The menus are soon-to-be-priced but reservations are available at the Cantonese establishment at Wynn Palace. 


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