This October, Landmark, in association with Centurion from American Express, is launching the Tasting Mastery Series, a two-month culinary event from October 9 to November 30 which showcases collaborations between Landmark's restaurants with top chefs and talent from around the world.

The series commences with the Gourmet Gala, kicking off with Richard Ekkebus of Amber from Hong Kong and Kyle Connaughton of SingleThread Farms from California collaborating on a menu that makes use of local or organic vegetables as well as sustainably sourced seafood. The event will take place from October 9 to 11 for HK$4,398 per person. This is followed by a unique Cantonese collaboration, bringing chefs Wong Wing-Keung of Hong Kong's Man Wah and Fei of Guangzhou’s Jiang together on October 27 for a dinner priced at HK$2,388 per person. Thereafter, chefs and brothers César and Léo Troisgros of Troisgros from Lyon in France will join Nicolas Boutin of Ami on October 30, with a special menu priced at HK$6,888 per person.

Additionally, the Sensory Surprises series in which Landmark restaurants craft menus with limited-edition artist-designed crockery, and the Flavour Discovery series with exclusive concoctions and dishes will also be happening during the two-month period.

The third annual Oktoberfest at BaseHall 01 will be on October 7, taking place from 6pm onwards. Attendees can revel in the traditions of Oktoberfest in a lively atmosphere with Munich bierhall tunes played by a live DJ and Oompah band along with German-inspired delicacies. Young Master will also be presenting their exclusive Festbier, made especially for the festive toast and is available in 330ml and two-litre pitcher formats. To complement the brews, BaseHall 01’s vendors will offer a variety of dishes including the RaRa chicken pav from Bengal Brothers and smoked wurst with sauerkraut by Smoke & Barrel. A traditional keg tapping will kick start the evening at 7pm, followed by stein-holding competitions and more. Guests are encouraged to arrive early due to limited tables which are allocated on a first-come, first-served basis.

BaseHall 01, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong

Talisker, the Scotch whisky originating from the rugged Isle of Skye, has debuted a new, sustainability-oriented expression in Hong Kong in celebration of its maritime heritage and 190-year history. Wilder Seas is a limited-edition single malt created in collaboration with Parley for the Oceans—finished in French oak XO cognac casks, the whisky inhabits a bottle made using 100% recycled class, with £3 from every purchase donated to Parley to protect marine forests off the coasts of Scotland, South Africa, and Chile. Diners can taste the new whisky as part of a three-course tasting menu at Arcane (HK$988, until October 20), or with oyster and seafood platters at Sunset Grill and Harbourside Grill (until October 31) where guests can experience Talisker’s ‘sip, slurp, shell’ ritual.

Two-Michelin-starred Bo Innovation celebrates its 20th anniversary with a whimsical 10-course “Arts of Asia” menu. Known for his imaginative take on modern Chinese cuisine, “Demon Chef” Alvin Leung has unveiled a tasting menu that takes inspiration from various touchpoints of Hong Kong culture, from the Five Oxen course, inspired by a painting by Han Huang of the same name and bringing together ingredients like bone marrow, ox fat, fermented milk curd, liver and beef consommé; Master Q, an asparagus apricot kernel terrine shaped like a mahjong tile; the bread course of sunflower seeds three-ways in reference to Ai Weiwei’s seminal installation; and Bamboo at Work, featuring salt-roasted bamboo shoot, shaved foie gras, and Chu Yeh Ching bamboo spirit, in a nod to Hong Kong’s ubiquitous bamboo scaffolding. The menu is priced at HK$1,680 per person or HK$1,280 for groups of four or more.

Rum-focused bar The Daily Tot has unveiled its latest cocktail menu, The 1655 Edition, which explores the origins of rum in the Caribbean. The collection reimagines rum-based classic cocktails with modern techniques: The O.G TaiTai features a futuristic twist on the Mai Tai, while the Spicy Colada is a perfectly balanced blend of heat, spice, and tropical flavours. Bar signatures such as the PB&G and the Banana Negroni make a re-appearance, while drinkers can pick from three rums for their Rum Old Fashioned.

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