Gastronomy, wellness and craftsmanship converged at the Tatler Best Takeover Series 2026 in Hong Kong

The collaborations continued on April 25 and 26 at Yong Fu Hong Kong, but this time, it explored the intricate craftsmanship of gastronomy and mechanical watch movements. The two-part experience featured independent watchmaker John Ng of Montres, who led customers through the delicate process of assembling a Swiss mechanical watch. Meanwhile, four chefs—Ryu Shunsuke of Taipei’s Fumée Yakitori, Kim Hock Su of Penang’s Restaurant au Jardin, Adam Wong of Hong Kong’s Forum Restaurant and Liu Zhen of Yong Fu Hong Kong—curated an eight-hands menu that married Chinese seasonality and freshness, French techniques and Japanese precision. This combination of master craftsmanship and diverse flavors perfectly aligns with the Private Wealth philosophy—consistently delivering curated surprises through exclusive privileges and experiences that span gastronomy, wellness, art, and culture.

A collaborative dish by Ryu and Su marked a vibrant start to the meal. The charcoal-frilled brocollini combined the smokiness of grilling with Fumée’s house-made chicken prosciutto and Au Jardin’s sauce and potato foam. Fumée’s focus on chicken was further realised in the wood-fire-grilled chicken wing, made with Hong Kong poultry and a homemade glaze, while Su showcased Au Jardin’s innovative approach with whelk and celtuce with petit pois (pea) ice cream and smoked cream.

Wong contributed a Forum restaurant classic, the baked crab shell with conpoy and onions. After steaming, crab was hand-shredded and wok-fried with dried scallops and diced onions for extra aroma. The fragrant mixture was presented in a crab shell and paired with a shot of rice fish soup with preserved vegetables by Yong Fu, delivering layered ocean umami with every bite. Seasonality guided Liu’s contribution with oil-poached mi-iuy (brown) croaker, prepared through a meticulous process of high-heat poaching. Two Ningbo classic desserts, the fermented red rice wine soup with snow swallow gum and pan-fried glutinous sesame rice dumplings with osmanthus, concluded the meal, reflecting the restaurant’s identity through subtle sweetness, rich nuttiness and warming ginger. 

The Tatler Best Takeover Series 2026 at Leela and Yong Fu Hong Kong were presented as part of BOCHK Private Wealth’s The Sparkling Collection. This curated series brings together world-class partners from around the globe to curate a series of exclusive events and one-of-a-kind lifestyle experiences for Private Wealth’s customers — from brand private viewings and gourmet dining experiences, to private box access at world-class concerts and major sporting events, extending exceptional privileges to every detail of daily life. 

From now until June 30, 2026, join Private Wealth to unlock exclusive privileges and enjoy welcome rewards of up to HK$90,000.