The exclusive Tasting Room event held at Hong Kong Tourism Board's Wine & Dine Festival will bring together five leading chefs for an unforgettable seven-course feast

Food lovers from across the city will make a beeline for the Hong Kong Wine & Dine Festival, which runs from October 26 to 29 at the Central Harbourfront, but the truly discerning will be sure to secure their seats for the Tasting Room, an exclusive dining experience featuring dishes cooked and plated personally by a set of internationally renowned chefs.

The one-night-only Master Chef dinner on October 27 will bring together a stellar line-up: André Chiang of Restaurant André in Singapore, Curtis Duffy of Grace in Chicago, and Janice Wong of Cobo House by 2am Dessert Bar, who will be joined by InterContinental Hong Kong’s Maxime Luvara and Yan Toh Heen’s Lau Yiu-fai. Cooking together for the first time, they will create a seven-course menu, with each dish thoughtfully paired with premium wines from Pessac-Léognan.

Food evokes emotions, and the chefs were asked to consider the concept of memory in their planning for this year’s dinner. Wong’s Strawberry Caprese, for example, pays homage to her mother, who used to leave her fresh berries and sweet milk on the table for a snack when she was growing up.

Chiang will be recreating one of his most iconic dishes, aptly titled Memory: a delicate warm foie gras jelly with black truffle coulis, served in a teacup. It seems particularly apt considering 2017 marks not only the anniversary of the Hong Kong handover, but also 20 years of the dish itself—Chiang created it in 1997 when working for Jacques and Laurent Pourcel at Le Jardin des Sens in Montpellier, France, which had two Michelin stars. It was the first dish he presented for the restaurant that was so well liked by the brothers that they put it on their menu the very next day. It is a dish, Chiang says, that marked a turning point in his life.

Considering Chiang has just announced that he will be closing Restaurant André in February 2018 to focus more on his personal life and work in Taiwan, this may be one of the last chances to have this iconic dish by the chef. 

The full menu is as follows: 

Master Chef Dinner

Chilled Maine lobster, Amalfi lemon vinaigrettte, caviar "Grand Cru", yuzu, egg cremeux
By Maxime Luvara, InterContinental Hong Kong

Warm foie gras jelly with black truffle coulis
By André Chiang, Restaurant André

Hamachi, black cardamom, yuzu, lemon balm
By Curtis Duffy, Grace

Butter poached Dover sole, yabbies, potato gnocchi, swiss chard, taggiasche olives
By Maxime Luvara, InterContinental Hong Kong

Miyazaki beef, romaine, peanuts, Vietnamese herbs
By Curtis Duffy, Grace

Wok-fried Kagoshima pork with vintage mandarin zest and olive, crunchy vegetables, tycoon fried rice
By Lau Yiu Fai, Yan Toh Heen, InterContinental Hong Kong

Strawberry Caprese: strawberry and sweet milk ice cream, chartreuse, burrata tonka snow, berry nest, sakura pearls, fresh strawberries, strawberry consommé
By Janice Wong, Cobo House by 2am:dessertbar


The exclusive dinner will take place in the Tasting Room tent at the Wine & Dine Festival on October 27. Tickets, priced at HK$1,880 per person, are available at

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