We proudly greeted Chaîne members from all over the world, especially President Yam Atallah, with a gastronomic collaboration between two Master Chefs of Hong Kong cuisine and our esteemed Chaîne confrères: Toni Mak, Executive Chef of AsiaWorld-Expo and Fung Ho Tong, Executive Chef of Kamcentre Roast Goose.

RECEPTION

Nuva snacks
Champagne Taittinger Brut Reserve NV

MENU

Mozambique prawn, caviar
by Chef Alan Chan
Champagne Frédéric Savart ‘L'Ouverture’
Premier Cru Extra Brut NV

Shellfish
by Chef Joe Tan
Bourgogne Aligoté 2023
Sylvain Cathiard - Burgundy, France

Kamcentre 1st cut Char siu
by Chef Tong
Chorey-les-Beaune ‘Les Beaumonts’ 2022
Domaine Decelle & Fils - Burgundy, France

Threadfin 3s
by Chef Jordan Lee
Brunello di Montalcino DOCG 2017
Tenuta Friggiali - Piedmont, Italy

Pipa goose
by Chef Tong
Barbaresco DOCG 2009
Moccagatta Basarin - Piedmont, Italy

Iced lobster consommé
by Chef Toni Mak

Korean hanwoo
by Chef Toni Mak
Ausàs Interpretación 2020
DO Ribera del Duero, Spain

Strawberry delights
by Chef Billy Yuen
Weinlaubenhof Alois Kracher
‘Cuvée Beerenauslese’ 2021
Burgenland, Austria

In this meticulously curated experience, the two Master Chefs respective culinary teams presented a symphony of authentic local flavours. Each dish was a co-created masterpiece, showcasing both the timeless traditions and the dynamic evolution of Hong Kong’s culinary landscape.

This event represented a pinnacle of craftsmanship, offering guests a definitive taste of the city’s rich heritage, reimagined through the lens of its foremost masters.

Vive la Chaîne!

Bernice Liu
Chargée de Presse