Cover Some of Asia’s top chefs and mixologists teamed up in Hong Kong for the five-day Tatler Best Takeover series
Some of Asia’s top chefs and mixologists teamed up in Hong Kong for the five-day Tatler Best Takeover series
1 / 1
The five-day Tatler Best Takeover Series 2026 gathered top culinary and mixology talents from Hong Kong, Bangkok, New Delhi, Penang and Taipei
From April 22 to 26, Hong Kong shifted into overdrive with the Tatler Best Takeover Series, a five-day programme of restaurant collaborations and bar guest shifts that united some of Asia’s most compelling industry leaders. Guest chefs and bartenders joined local personalities for a series of curated collaborations across some of the city’s most exciting venues. Chefs blended their varied approaches to produce menus that could only be savoured briefly, while mixologists adapted their signature styles for a new audience in a new space; all sparked new conversations and friendships that will last long after the final plate was served and the last drink poured.
New to this year’s programme, two exclusive experiences served up gastronomic experiences alongside conversations about wellness and watchmaking, powered by Bank of China Hong Kong Private Wealth. Elsewhere, events showcased our region’s diverse dining landscape with menus and cocktails curated for the occasion, available exclusively through Priceless.com.
In case you missed it: How Hong Kong and Macau’s top hotels, restaurants and bars are keeping the soul of hospitality alive
Above The teams from Leela and Indian Accent curated a one-day-only experience
Above The menu and experience was guided by a wellness concept
The teams from Leela and Indian Accent curated a one-day-only experience
1 / 2
The Takeover Series kicked off at Indian restaurant Leela, where chef Manav Tuli—the visionary behind its creative, sustainability-led menu—joined forces with chef Shantanu Mehrotra of Indian Accent in New Delhi, an industry veteran and pioneer of modern Indian cuisine. The experience also indulged senses other than taste, with a henna ceremony, energetic Bollywood dance and soulful singing bowl session setting an almost ceremonial tone.
With wellness at the forefront, the chefs presented an Ayurvedic-inspired menu informed by nourishing ingredients and comforting flavours. Dishes included a hearty pork and porcini pepper shorba, or stew; shab daig, a refined yet still soothing interpretation of a traditional Kashmiri stew; and Jaali lamb chop, a Bangladeshi street food staple reimagined with flair. The experience doubled as a celebration of South Asian culture, with rejuvenating song, dance and food that spoke to the soul.
Above Left to right: chefs Oliver Zee (Harbourside, Hong Kong), Kim Hock Su (Restaurant au Jardin, Penang), Ryu Shunsuke (Fumée Yakitori, Taipei) and Shantanu Mehrotra (Indian Accent, New Delhi)
Above Each chef contributed a dish to Harbourside’s international buffet spread
Left to right: chefs Oliver Zee (Harbourside, Hong Kong), Kim Hock Su (Restaurant au Jardin, Penang), Ryu Shunsuke (Fumée Yakitori, Taipei) and Shantanu Mehrotra (Indian Accent, New Delhi)
1 / 2
The following two evenings at Regent Hong Kong’s famed buffet restaurant Harbourside united four chefs with distinct culinary approaches. Chef Oliver Zee, who leads the restaurant’s sophisticated international spread, hosted Mehrotra as well as Ryu Shunsuke of Taipei’s Fumée Yakitori, praised for his masterful fire control and innovative poultry-led fare, and Kim Hock Su of Restaurant au Jardin in Penang, celebrated for his locally oriented approach to fine-dining and precise French technique.
Each chef contributed a dish that reflected their culinary personality, preparing it à la minute at live stations: Ryu served a rooster-shaped monaka, a Japanese wafer shell, filled with chicken liver mousse, and Su presented a Southeast Asian–inspired broth with pan-fried scallops that burst with ocean umami and varied textures, while Mehrotra served the shab daig from the Leela event.
Above Green Liu of Under Lab, Taipei led a vibrant guest shift at Regent Hong Kong’s Qura Bar
Above The mixologist served three cocktails marked by her signature style and Under Lab’s experimental philosophy
Green Liu of Under Lab, Taipei led a vibrant guest shift at Regent Hong Kong’s Qura Bar
1 / 2
After dinner, guests moved into the art deco-inspired enclave of Qura Bar, where bar manager Gennaro Pucci, known for his expertise in Italian mixology, welcomed Green Liu of Under Lab in Taipei, as well as Nutchanin Isarankura, professionally known as Tug, and Banthita Yanapan, professionally known as Porpieng, of Bangkok’s Messenger Service. The visiting mixologists took inspiration from their home cultures to produce cutting-edge cocktail artistry.
Above Tug (left) and Porpieng (right) of Messenger Service showcased their craft across two nights
Above The mixologists served cocktails representative of the Bangkok Bar’s unique concept
Tug (left) and Porpieng (right) of Messenger Service showcased their craft across two nights
1 / 2
Liu’s experimental approach is informed by a fascination with the ocean, her background as a researcher in marine biology and a love for Taiwan’s food and drink culture—influences that manifest in the spice-forward Bloody Green, oolong tea-infused Amber Red and Island Umami crafted with Under Lab’s homebrewed gin. Her innovative spirit was matched by Tug and Porpieng, who brought a touch of Bangkok hospitality with their trio of pours: the refreshing Honey Palo Santo, herbaceous Thai Salad and smooth Banana Masala—a series of drinks powered by an ingredient-centred mixology representative of Messenger Service’s grocery concept.
Above Left to right: Ryu, Adam Wong (Forum Restaurant, Hong Kong), Su and Liu Zhen (Yong Fu Hong Kong)
Above The menu was inspired by the intricate movements of a mechanical watch
Left to right: Ryu, Adam Wong (Forum Restaurant, Hong Kong), Su and Liu Zhen (Yong Fu Hong Kong)
1 / 2
The final event of the Takeover Series saw two exclusive eight-hands collaborations take place at Yong Fu Hong Kong. Executive chef Liu Zhen, a master of Ningbo cuisine and the region’s coastal specialities, received Ryu, Su, and Adam Wong of Forum Restaurant Hong Kong, who leads the city’s most decorated Cantonese institution with a commitment to tradition that leaves room for innovation. What unfolded over two days was a precise expression of craftsmanship, precision and technique, echoed by a workshop led by local watchmaker John Ng of Montres, who guided guests through the process of assembling a Swiss mechanical watch.
Dishes reflected the distinct focus of each restaurant yet were distinctly complementary. Charcoal-grilled broccolini with house-made chicken prosciutto and potato foam married Fumée’s focus on chicken and Au Jardin’s innovative approach, two characteristic directions underscored by further courses of a wood-fired chicken wing, then whelk and celtuce with petit pois ice cream and smoked cream. Wong presented a baked crab shell with conpoy and onions, a decadent combination of oceanic flavours that encapsulated the Cantonese love for seafood. This Forum Restaurant classic was paired with Liu’s rice fish soup with preserved vegetables, a nourishing broth that balanced the rich flavours of crab with brininess and vegetal tang. Yong Fu then contributed further courses of Ningbo specialities marked by seasonality, delicate profiles and a nourishing touch.
Tatler Best Hong Kong and Macau 2026 is in partnership with Mastercard Hong Kong & Macau, and Moët & Chandon.
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
