For four consecutive weeks in November, a series of celebrity chef special programs are waiting for you to discover, including making Chinese dessert with Michelin chef, hand-made German Spaetzle, and colleboration dinners hosted by local and overseas Michelin chefs.

ÉPURE

Chef Aven Lau from ÉPURE X Chef Gus Stieffenhofer-Brandson from Published on Main

Venue: ÉPURE
Date: 25 (Mon) & 26 (Tue) Nov 2024

Event Details:
Chef Gus Stieffenhofer-Brandson of one-MICHELIN-starred Vancouver restaurant, Published on Main and our very own Chef Aven Lau will come together for an exclusive 4-hands dinner, guaranteed to offer a menu that excites, intrigues and leaves memorable visual and gustatory experience.

About Aven Lau:
With a genuine passion for gastronomic excellence, Singaporean Chef de Cuisine Aven Lau is skilled at revitalising modern French cuisine with innovative twists. His culinary journey began in humble cafés in Singapore and led him to fine dining. Aven honed his skills at three-MICHELIN-starred Odette, learning the intricacies of fine dining from Chef Julien Royer. After that, he joined Chef Daniel Calvert at BELON in Hong Kong, and earned accolades including SCMP 100 Top Tables Rising Star and Tatler's Rising Star Chef in 2020. Now at ÉPURE, he aims to create unforgettable dining experiences, crafting delicious food and memorable visual and gustatory experiences for guests.

About Gus Stieffenhofer-Brandson:
Born and raised in Canada, Chef Gus Brandson developed a close connection with food early on, spending time in the garden and at his grandparents' farm. As Executive Chef at Published on Main, he helped lead the restaurant to the top of Canada's 100 Best and earn a Michelin Star. He honed his skills abroad working at Hotel Atrium in Germany and training at Michelin-starred restaurants. Back in Canada, he rose to Sous-Chef at The Pear Tree and later opened Perch. Gus enjoys foraging for wild edibles in his spare time.

Ami

Chef Nicholas Boutin from Ami X Chef Rafael Covarrubias from Hexagon

Venue: Ami
Date: 27 (Wed) & 28 (Thur) Nov 2024

Event Details:
Join us for an exclusive four-hands dinner featuring Chef Rafael Covarrubias of Toronto‘s one-MICHELIN-starred Hexagon and our very own Chef Nicolas Boutin. Experience a refined culinary journey that celebrates the vibrant cultural exchange between French cuisine and Mexican influences, showcasing a harmonious blend of seasonal ingredients and contemporary dishes.

About Nicholas Boutin:
Ami’s Executive Chef Nicolas Boutin's cuisine emphasises purity of flavour and seasonal ingredients, and is dedicated to elegant simplicity. He honed his skills at prestigious establishments around the world, including the three-Michelin-starred Maison Lameloise and La Maison Troisgros in France, and two-Michelin-starred Hauterive Saint-James in Bordeaux under the tutelage of Chef Michel Portos. In 2013, he opened ÉPURE in Hong Kong, earning a star for five consecutive years. Now, at Ami, he shares his passion for fine dining, crafting unforgettable culinary experiences that celebrate simplicity and the beauty of seasonal ingredients.

About Rafael Covarrubias:
Chef Rafael Covarrubias is known for his contemporary cuisine, blending simplicity, seasonality, and his Mexican heritage. His dishes reflect a deep connection to local ingredients with a global outlook, creating a dynamic experience. As the executive chef of Hexagon, he continually pushes boundaries, earning the restaurant a spot on 'Canada’s 100 Best' in 2020. Moreover, he won the 2019 North America San Pellegrino Young Chef Competition and was named one of the top 30 under 30 by the Ontario Hospitality Institute.

Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong

Cocoa Taro Pastry Cooking Class Cantonese Admiralty

Cocoa Taro Pastry Cooking Class

Host: Executive Chinese Chef, Jayson Tang
Venue: Man Ho Garden, Man Ho Chinese Restaurant, 3/F, JW Marriott Hotel Hong Kong (Michelin 1 Star)
Date: 4 Nov (Mon) & 5 Nov (Tue) 2024
No. of participants: 8 guests per day
Rundown of event:
。18:30-19:00 Chef demo & guests engagement
。19:00 Dinner
。Pastries would be ready after 30-min baking for takeaway
Materials supply:
。Ingredients
。Apron
。Takeaway box
Other important information for guests:
。Press-on nails are not recommended
。Dress code is smart casual

Heimat by Peter Find

German Spaetzle Cooking Class German Central

German Spaetzle Cooking Class

Host: Chef Owner, Peter Find
Venue: Heimat, a refined modern German restaurant
Date: 15 (Fri) & 16 Nov (Sat) 2024
No. of Participants: 6 guests per day
Rundown of event:
。17:00-18:00 chef demo & customer engagement
。18:30 dinner; customers’ handmade spaetzle will served during the course of dinner (2nd course Spätzle | Pilz Ragout Spaetzle | Forest Mushroom)
Materials supply: ingredients & utensils
Dress code: smart casual

Arcane

Central

Chef Shane Osborn from Arcane X Chef Darren MacLean from Shokunin

Venue: Arcane
Date: 19 Nov (Tue) 2024

Event details:
Canadian Chef Darren McLean, finalist from the Netflix series ""The Final Table”, is set to visit Hong Kong with a special collaboration dinner alongside renowned Chef Shane Osborn at the Michelin-starred restaurant Arcane on 19 November. Blending McLean's innovative approach with Osborn's celebrated techniques, guests can expect a unique dining experience that highlights the best of both chefs' styles, featuring locally sourced ingredients and creative flavours. An exciting opportunity to experience the artistry of two acclaimed chefs in one remarkable evening.

About Shane Osborn:
Chef Shane Osborn is the first Australian chef to be awarded two Michelin stars. He is now the chef patron of “The Arcane Collective” which includes the flagship restaurant Arcane, a modern European restaurant awarded one Michelin star for seven consecutive years, as well as Cornerstone and Victuals. All three restaurants are ingredient-driven while being socially and environmentally responsible in their practices and sourcing.

About Darren McLean:
Chef Darren MacLean is one of Canada’s most acclaimed chefs, restaurateurs, and environmental advocates. In 2022, his Calgary restaurants - Eight, Nupo, and Shokunin - were all listed in Canada’s 100 Best. He was the first Canadian chef to consult with Princess Cruises and has been showcasing Canada’s culinary scene globally. Nupo, opened in 2020, offers Canada’s first Omakase Sushi Experience with a unique fish dry-aging chamber. Eight, an exclusive 8-seat restaurant, and Shokunin, his flagship yakitori spot, highlight local ingredients and seasonal flavours.

Café Bau

Chef Alvin Leung & Chef Kasey Chan from Café Bau X Chef Nick Liu from DaiLo & Café Renee

Venue: Café BAU
Date: 21 (Thur) & 22 Nov (Fri) 2024
The surprise menu will be announced on site, look forward to it!

About Alvin Leung:
With his fiery charisma and “rock and roll” image, Chef Alvin Leung, the self-proclaimed ‘Demon Chef’ (廚魔), has made a name for himself in the culinary world as one of the few self-taught chefs with 3 Michelin stars. Born in the UK and raised in Scarborough, Ontario, Chef Alvin became an engineer but he developed a methodological yet creative approach to cooking. In 2003, he launched his career by partnering with a speakeasy, later named Bo Innovation, and has since opened restaurants worldwide. Known for his wit, Leung frequently appears on shows like MasterChef Canada, Maverick Chef, and Seoul Extreme.

About Kasey Chan:
Kasey Chan, Head Chef of Café Bau, collaborates closely with Chef Alvin Leung in managing daily kitchen operations. With over 20 years of experience in Western and French cuisine, he has worked in prestigious Michelin-starred restaurants like L’Atelier de Joël Robuchon and VEA. Chef Kasey previously served as sous chef at Bo Innovation. In 2023, he reunited with his mentor at Café Bau and now continues their collaboration at LUMA. Known for his passion for innovative cuisine and meticulous craftsmanship, he brings dedication and high standards to every dish.

About Nick Liu:
As Executive Chef & Partner at DaiLo in Toronto, Canada, Nick is known for his delicate handling of bold Asian flavours with traditional French techniques. His support for local farmers and sourcing local ingredients reflects his commitment to sustainability. Chef Liu celebrates diversity and is an expert in New Asian Cuisine. He is a TEDx speaker, TV personality (Iron Chef Canada, Cityline), and culinary pundit. Having worked in Michelin-starred restaurants, he has earned numerous awards for his contributions to the culinary world.

Whether they were born and raised in Hong Kong or have been rooted in Hong Kong for many years, a group of local chefs have been actively promoting the heritage of Cantonese and Chinese cuisine, and have received recognitions including Michelin stars and Black Pearl Diamonds.

Man Wah

Michelin 1 Star Cantonese Central

Chef Wong Wing-Keung is the Executive Chef of Chinese Cuisine at the Mandarin Oriental, Hong Kong, overseeing the Michelin-starred restaurant Man Wah and the Chinese banquet kitchen. He earned a Michelin star for the Yi Dong Heen at the Excelsior Hotel in 2018 and serves as a Chinese culinary consultant for the Mandarin Oriental in Wangfujing, Beijing. As the Vice President of the Hong Kong Chinese Culinary Association, he is actively involved in culinary education and has received multiple culinary awards, including gold medals at the Hong Kong Tourism Board's "Greatest Culinary Awards" in 2007 and 2015.

Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong

Michelin 1 Star Cantonese Admiralty

The restaurant is led by Executive Chinese Chef Jayson Tang, who is renowned for his reimagining of traditional Chinese cuisine. Combining classic cooking techniques with contemporary local elements, he creates a unique culinary journey for diners. As a Hong Kong native, he carefully selects the freshest ingredients from local farms, elevating each classic dish with his extensive experience. Chef Tang emphasizes that the menu merges Chinese traditions with local culinary culture and sustainability, aiming to showcase the original flavors with refined skills and resonate with every guest.

The Chinese Library

Black Pearl 1 Diamond Chinese Central

Chef Junno Li began his culinary career at just 19, learning under a master skilled in Cantonese, Sichuan, and Shanghainese cuisines. In 2007, he focused on the essence of traditional Cantonese cuisine at Xi Yuen, and by 2011, Chef Junno joined the kitchen at the Hong Kong Jockey Club, as the First Wok Chef and subsequently became Sous Chef. Chef Li has received numerous awards, including accolades in food carving and cooking competitions. Now the Executive Chef at The Chinese Library, he combines the solid foundation and essence of Cantonese, Sichuan and Shanghai cuisines with his personal aesthetic perspective and unlimited creativity to create a series of traditional and innovative Chinese cuisine.

The Demon Celebrity

Michelin 1 Star CantoneseCentral

Chef Alvin Leung, the visionary behind the two-Michelin-star restaurant Bo Innovation, is celebrated for his X-Treme Chinese cuisine, which reimagines traditional dishes to provide guests with an innovative culinary experience. Chef Cheng Kam Fu, a renowned culinary expert in Hong Kong, has nearly 50 years of experience, having served as the private chef for prominent businessman Lim Por Yen and as the Chef Owner at the Michelin-starred Celebrity Cuisine. Known for his exceptional techniques and meticulous selection of fresh ingredients, Chef Cheng complements Chef Leung’s expertise. Together, their collaboration promises a unique and high-quality Cantonese dining experience for food enthusiasts.

Ying Jee Club

Michelin 2 Star CantoneseCentral

Chef Siu Hin-Chi is the Director of Culinary for Ying Jee Club, with over 45 years of culinary experience. He previously served as Executive Chef at Duddell's and has worked at The Langham Hotel's T'ang Court. As a legendary chef within the industry, he contributed to three prestigious restaurants that have collectively earned 24 Michelin stars in 10 years. Ying Jee Club opened in 2017 and was awarded its first Michelin star just three months later. In 2018, it achieved the honor of two Michelin stars, which it has maintained ever since, showcasing its undeniable excellence.

Beefbar

Michelin 1 StarWestern Central

Executive Chef Ivan Chan of Beefbar, which has been awarded a Michelin star for seven consecutive years, has over 26 years of culinary experience, focusing on introducing top-quality meats from around the globe, including Korean beef, Matsusaka beef, Omi beef, and premium beef from the French Polmard family. As a seasoned chef, he is passionate about butchering and cutting meat and possesses extensive food knowledge. Chef Chan brings his enthusiasm to provide guests at Beefbar Hong Kong with a unique dining experience.

F&B talents from all over the world bring different regional cuisines and have won recognitions including Michelin stars and Black Pearl Diamonds.

Arbor

Michelin 2 StarBlack Pearl 1 DiamondScandinavian Central

Eric Räty, the Finnish-born chef and founder of Arbor in Hong Kong, began his culinary journey in 2005 at Perho Culinary School in Helsinki. He was trained at the Michelin-starred Restaurant Chez Dominique (2 MICHELIN stars) under renowned chef Hans Välimäki, eventually becoming a full-time Commis Cook. After four impactful years, he left as Chef de Partie in 2010 to work as Pastry Cook at the 3 MICHELIN-starred Restaurant Aqua in the Ritz Carlton Wolfsburg, where he later became Pastry Chef. Seeking new challenges, Eric created the pop-up restaurant Sandlådan and moved to Asia in 2014, assisting Chef Gray Kunz at Café Gray Deluxe. Now, as chef-owner at Arbor, Eric showcases exceptional skills and creativity, serving cuisine that combines refined Nordic and Japanese sensibilities and a blend of seasonal ingredients. The restaurant achieved its first MICHELIN star within just seven months of opening in 2018, and have been bestowed with a second star in its second year.

Bo Innovation

Michelin 2 StarBlack Pearl 1 DiamondInnovative Central

Chef Alvin Leung, known as The Demon Chef, is the mastermind behind Bo Innovation’s X-treme Chinese cuisine, redefining traditional dishes and breaking stereotypes. With an engineering background, he applies scientific precision to his cooking, often spending months perfecting each dish. He emphasizes a unique dining experience, ensuring guests enjoy a memorable atmosphere and interaction. Every meal at Bo Innovation promises an extraordinary culinary journey.

Arcane

Michelin 1 Star EuropeanCentral

Originally from Australia, Chef Shane Osborn worked at L'oranger and Pied à Terre in London, where he reclaimed two Michelin stars for the latter in 2003. After moving to Hong Kong in 2012, he became the chef at St Betty and opened his restaurant Arcane in 2014, earning its first Michelin star in 2018. Inspired by his appearance on The Final Table, he launched Cornerstone in 2019, a modern bistro offering a relaxed atmosphere and simple, delicious food.

Feuille

Michelin 1 Star FrenchCentral

Executive Chef Joris Rousseau was trained in Michelin-star restaurants under chefs like Guy Martin and Yannick Alléno, developing a unique cooking style that blends traditional techniques with modern influences. At Feuille, where he has been since its opening, he is recognized for exceptional flavors and artistic presentations, in line with Consultant Chef David Toutain's focus on fresh, locally sourced ingredients. As Executive Chef, Joris oversees culinary operations and menu development, emphasizing sustainability and responsible sourcing, while his collaboration with Chef David in Paris has further enhanced his innovative creations.

Hansik Goo

Michelin 1 StarBlack Pearl 1 Diamond KoreanCentral

Hansik Goo, Hong Kong's only Michelin-starred Korean restaurant, embodies the concept of sharing meals with family and friends while showcasing the chef’s creativity. Under the leadership of new Executive Chef Park Seung-Hun, the restaurant has been recognized in the 2024 Black Pearl Restaurant Guide by Meituan, earning 1 Diamond—making it the first Korean restaurant in Hong Kong to achieve this honor.

Whey

Michelin 1 Star EuropeanCentral

With an unwavering passion for cooking, Head Chef Barry Quek pays homage to his Singaporean roots in Whey, delivering a unique cooking approach towards his hometown cuisine with influences of culinary experience around the world. Barry embraces seasonal and sustainable ingredients, and builds the menu around fresh locally grown produces and exotic flavours of Singapore.

Épure

Michelin 1 StarFrench Tsim Sha Tsui

Singaporean Chef Aven Lau brings to Épure a wealth of culinary experience amassed at several of Asia’s most lauded dining institutions, including three-MICHELIN-starred Odette in his hometown of Singapore (no. 6, Asia’s 50 Best Restaurants 2023), as well as Hong Kong’s one-MICHELIN-starred Belon and Bâtard (no. 82, Asia’s 50 Best Restaurants 2022). Chef Lau's distinctive expression, inspired by Chefs Julien Royer (Odette, Singapore) and Daniel Calvert (SÉZANNE, Tokyo), goes beyond crafting delicious food – with every dish, Chef Lau aims to create lasting visual and gustatory memories for his guests.

Tosca di Angelo, The Ritz-Carlton, Hong Kong

Michelin 1 StarItalian Tsim Sha Tsui

Angelo Aglianó, director of the one-Michelin-starred Tosca Di Angelo, is a Sicilian-born chef with deep expertise in fresh seafood. He was trained under Joël Robuchon, helping L'Atelier de Joël Robuchon earn three Michelin stars. Tosca Di Angelo has held a Michelin star for ten consecutive years, with Aglianó focusing on seasonal dishes that highlight ingredient quality.

Emerging talents emerging in the local industry or industry stalwarts.

Ami

Michelin Selected French Central

Nicolas Boutin is an executive chef with extensive international experience. He has worked in several Michelin-starred restaurants, including the three-star establishments Maison Lameloise and La Maison Troisgros in France. Nicolas's culinary journey spans from France to the Caribbean, Hong Kong, and Bora Bora, inspired by Michelin-starred chefs to explore the limitless possibilities of classic French cuisine. In 2013, he returned to Hong Kong to open the fine dining restaurant Épure, which earned a Michelin star for five consecutive years. Nicolas places great emphasis on the essence of seasonal ingredients, using exceptional cooking techniques to deliver a unique gastronomic experience to diners.

Clarence

Michelin Selected French Central

Clarence offers a gateway to the world of contemporary French cuisine crafted by multi-Michelin-starred chef Olivier Elzer. His culinary heritage, combined with insights from his time in Hong Kong, enhances traditional French recipes through light cooking methods and creativity. This October, Christophe Schmitt joined as the new Head Chef. With a celebrated career at Europe’s top Michelin-starred restaurants, Schmitt brings extensive expertise and a passion for exceptional dining. Most recently, he served as executive chef at Terre Blanche Hotel Resort Spa, overseeing five restaurants, including the Michelin-starred Le Faventia, which earned its star in 2023 under his leadership.

Café BAU

Michelin Selected Western Wan Chai

Café Bau is overseen by Michelin-starred Chef Alvin Leung and led by Head Chef Kasey Chan, who brings 20 years of experience in Western and French cuisine. A self-taught chef, Kasey has worked in prestigious Michelin-starred establishments such as L’Atelier de Joël Robuchon and Bo Innovation, where he served as sous chef under Chef Alvin. In 2023, Kasey reunited with his mentor at Café Bau, where he showcases his passion for innovative and artful cuisine. The restaurant emphasizes a farm-to-table dining experience, highlighting locally sourced ingredients from Hong Kong to reduce carbon emissions. Under Kasey's leadership, Café Bau presents a fresh and refined take on international cuisine, ensuring meticulous craftsmanship and creativity in every dish.

Heimat by Peter Find

Michelin Selected German Central

Chef Peter Find began his culinary career in 1984, before spending the next decade working in a number of Michelin-starred restaurants in Europe. He first moved to Hong Kong in 1995 to become Executive Chef at Pierrot at the Mandarin Oriental before moving on to The Repulse Bay. In 2001, he joined The Ritz-Carlton Millenia Singapore as Executive Sous Chef before being promoted to Executive Chef at The Ritz-Carlton Bahrain Hotel & Spa in 2003. In 2007, he joined Wynn Macau and Encore as Director of Culinary Operations, and in 2010 he was appointed as the opening executive chef at The Ritz-Carlton, Hong Kong, where he oversaw six restaurants and a team of 100 chefs.

MIÁN

Chinese Central

Known as the ceiling of the Chinese cuisine industry, Chef Ronald Shao freely switches and perfectly combines rich knowledge, unlimited creativity, and solid execution. Chef Ronald Shao, born in Sichuan and with roots in Chekiang, has over 40 years of experience in Cantonese, Szechuan, and Shanghainese cuisine. He has worked in luxury hotels worldwide and taught at the Chinese Culinary Institute for six years. At MIÁN, he presents a unique 'regional fusion' approach, blending key Chinese flavors into a fresh menu.

MATO coffee wine

International Central

Wallace Lo is currently the General Manager and Sommelier of award-winning coffee and wine bar Mato. He has been instrumental to the creation of a unique wine experience at Mato, curating the monthly changing All-You-Can-Taste programme and selecting 100+ Wine By The Glass for Mato guests. As an acclaimed sommelier based in Hong Kong, Wallace Lo was the winner of The Best Sommelier of Greater China 2013, first-runner-up of “ASI The Best Sommelier of Asia & Oceania 2015” (representing Hong Kong and China), ranked 23rd at the “ASI The Best Sommelier of the World 2016"", and achieved the accolade of Advance Sommelier by Court of Master Sommelier in 2019.

Testina

Michelin Selected Italian Central

Testina is the collaboration between the Milanese trattoria Trippa Milano and a local hospitality group presents unique delicacies from Northern Italy. Chef Marco Xodo carefully selects high-quality Italian ingredients, using his personal style and exquisite craftsmanship to hit the plates passed down from generation to generation, and "eating from beginning to end" like Trippa restaurant. The culinary concept of (nose-to-tail) transforms animal parts that were originally considered insignificant into gourmet food on table. The restaurant uses bright mustard yellow as the main color, with olive green furniture and terrazzo mosaic floors, making diners feel like they were in an Italian bistro in the 1970s.

China Tang Landmark

Michelin Selected Chinese Central

Chef Menex Cheung, with over 20 years of culinary experience and creation of innovative fusion dishes that are beloved by diners, showcases the profound charm of Chinese cuisine. With less than HK$1000 for 7-course, the Must-try items of Sir David's Hot and Sour Soup with Fish Maw and Assorted Seafood and Deep-fried Sea Cucumber with Chili and Crispy Garlic in Typhoon Shelter-style are included.

One Harbour Road, Grand Hyatt Hong Kong

Michelin Selected Cantonese Wan Chai

As Executive Chinese Chef of Grand Hyatt Hong Kong, Chef Chan Hon Cheong brings his over 30 years of experience in the food and beverage industry since starting as an apprentice in 1991. He has worked at various renowned hotel Chinese restaurants, including a Michelin-starred establishment, and won the gold medal at the Best of the Best Culinary Awards in 2015. Passionate about innovating Cantonese cuisine, Chef Cheong aims to blend traditional flavors with modern dining expectations to provide guests with a unique dining experience.

Cuisine Cuisine at The Mira

Michelin Selected Cantonese Tsim Sha Tsui

Chef Edwin Tang is the Chinese Executive Chef of The Mira Hong Kong, leading the Michelin-recommended Cuisine Cuisine. He preserves traditional Cantonese cuisine while adding a contemporary twist, aiming to create sustainable and health-conscious dining experiences.

Cornerstone

Michelin Selected Australian Central

Chef Neal Ledesma, a local talent who has worked with Chef Shane Osborn at Arcane since inception. He then became the chef de cuisine at Cornerstone by "The Arcane Collective", a Michelin recommended casual bistro offering creative dishes with quality produce with Australian influences.

AUOR

Michelin Selected French Wan Chai

Chef Owner Edward Voon is a renowned chef from Singapore, currently at the helm of AUOR restaurant, which specializes in contemporary French cuisine with a seasonal menu that attracts celebrities. He began his career at the Mandarin Oriental in Singapore and has worked alongside esteemed chefs like Paco Roncero and David Muñoz. Edward also served as the Executive Chef at the prestigious French restaurant Le Pan. He has received numerous awards, including leading the Singapore team to victory at the Salon Culinaire Mondial in 2005.

Little Bao

Chinese Causeway Bay

Chef May Chow is the founder of Little Bao, which has quickly become a popular restaurant in Soho since its opening in 2013, famously selling 200 baos in a single day. She creatively combines Chinese bao with American burgers, introducing her signature pork belly bao that showcases a unique blend of Eastern and Western flavors. Awarded Asia's Best Female Chef in 2017, she opened a second Little Bao location in Causeway Bay in 2018.

Bistro La Baie

Western Tseung Kwan O

Andrés Rivera is a culinary innovator and rising star, named one of the top 10 young chefs in South America in 2020 and a semi-finalist in the San Pellegrino Young Chef Awards. He has refined his skills at prestigious restaurants in South America and Hong Kong, including Aqua Group, Picada, and La Pampa, blending traditional flavors with modern techniques. For the past three years, he has been the Group Executive Chef at Shore Hospitality, leading Bistro La Baie, where his innovative style defines the menu and inspires others to explore culinary boundaries.

Cuisine Cuisine at IFC

Michelin Selected Cantonese Central

A master of his craft trained by the legendary Chef Yuk-Lam Lee, Head Chef Kin-Yan Chau of Cuisine Cuisine IFC honours the authenticity of traditional recipes while introducing innovative ideas.

Casa Sophia Loren

Italian Wan Chai

Executive Chef Valentino Ugolini previously served as the Head Chef at the Landmark restaurant Ciak. He specializes in a variety of Italian seafood dishes, providing diners with a rich culinary experience.

CulinArt 1862

International Causeway Bay

Executive chef Stanley Wong worked in many award-winning hotels, restaurants and resorts, including The Palace of The Lost City in South Africa, the Mandarin Oriental Hotel in Hong Kong and jean-georges vongerichten’s spice market in New York city, and achieved 3 stars with the New York Times.

Maison ES

French Admiralty

Last year, Owner & Executive Chef Esther Sham of Maison ES is dedicating herself to personal growth and she has just completed the 11th Master Chef Course at the Chinese Culinary Institute. Not only is she one of the very first female graduates, but she is also the first-ever Western cuisine chef to obtain this qualification in Hong Kong. With her sights set on the Hong Kong culinary scene, she is eagerly seeking inspiration for future breakthroughs. The restaurant offers a diverse range of dishes that blend French cuisine with Asian and healthy elements.

PANO

French Tsim Sha Tsui

Executive Chef Ken Lau has 26 years of experience in Italian and French cuisines, having worked at prestigious venues like the Peninsula Hotel. He founded the popular restaurant brand Palco, beloved by celebrities. At the new sea-view restaurant PANO, Ken combines French culinary art with local ingredients, offering a unique dining experience with stunning views of Victoria Harbour.

YUAN

Chinese Central

Set in the bustling heart of Central, YUAN is Hong Kong’s first modern Chinese vegetarian fine-dining concept helmed by Executive Chef Ronald Shao and Chef CK. Bringing all back to nature’s form and design, YUAN works in tune with the cycle of the seasons to deliver an allium-free modern Chinese vegetarian dining experience. Diners are taken on a gustatory discovery of nature’s plant-based bounty and wholesome flavors elevated through creative synthesis and refinement.

Chinesology

Cantonese Central

Chef Saito Chau has over 25 years of culinary experience, having led kitchens at restaurants like John Anthony and Dim Sum Library. He began his career at the age of 15 and became a head chef by 20, gaining recognition for his unique cooking style and passion for various Chinese cuisines. Chef Chow's culinary motto is "always learn and dare to break the mold," and he creates modern Chinese dishes that appeal to Hong Kong diners, incorporating style and aesthetics.

Bombay Dreams

Indian Central

Bombay Dreams is a restaurant serving authentic Indian cuisine in Hong Kong since 2002 and received a Michelin Bib Gourmand recommendation from 2009 to 2020. Dishes are designed by renowned chef Irshad Ahmed Qureshi, the seventh generation of family chefs and head of the kitchen to serve the Nawabs and royal family since the Mogul empire, celebrate the vibrant, aromatic and sumptuous journey of India's culinary journey.

Chutney

Indian Central

Virender Kumar is an Executive chef who brings over 20 years of experience and a passion for Indian cuisine. Chef Kumar's journey began in Delhi and includes prestigious roles such as Group Executive Chef for Indian cuisine at Shangri-La, where he opened outlets at Shangri-La Rasa Ria and Shanghai's Pudong Shangri-La. Before relocating to Hong Kong, he was Chef de Cuisine at Galaxy Entertainment in Macau for 12 years, overseeing a 300-cover restaurant. His cooking emphasizes fresh, locally sourced ingredients while blending traditional techniques with modern flavors.

Harlan's

Western Tsim Sha Tsui

Chef Ken Tam, Harlan’s Executive Chef that is a expert in French cuisine and champion of numerous culinary contests