Your dining experience journey

At intimate open-kitchen stations, each chef will prepare two dishes which will be expertly paired with wine, with diners progressing to the next station every 30 minutes. The exclusive journey also including a stop at a speakeasy-style cocktail bar by Baijiu Society, which will round out what promises to be an unmissable dining experience.

Date: Thursday 16 and Friday 17 January, 2020

Time: 6:30pm – 10:30pm

Welcome Drinks : 6:30pm - 7:30pm

Dinner: 7:30pm - 10:30pm

Price: HKD1,600 (inclusive of 11 courses wine pairing at 5 chef tables)

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Menu

Nicholas Chew of Bibo

King crab, Cristal caviar, smoked cauliflower, asam pedas
Grilled jackfruit, barley, winter truffle, kaffir
Mini dacquoise, Tainan fermented tofu, vanilla cream

May Chow of Happy Paradise

Lap mei fan risotto
Braised daikon, black tiger paw fungus consommé

Sang Jeong of ICHU Peru

Quinoa, kiwicha, mint, goat cheese, carrot
Yellowtail ceviche, yuzu, dragon fruit, DYB soy sauce

Barry Quek of Beet

Local beets, hairy crab, cashews and smoked ricotta
Shaoxing ice-cream, mulberries and marigold

Jacky Chan of The Refinery

Pan-fried spotted Garoupa fillet with aged mandarin peel and DYB soy sauce
Tofu stuffed with shrimp paste and bird’s nest in superior sauce

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