It’s no secret that many of the world’s best culinary minds can be found in Hong Kong, but it’s not every day that you have a chance to interact with them. Thankfully, many of the city’s top restaurants have introduced exclusive chef’s table concepts that not only offer personalized menus and services, but also valuable one-on-one time with these talented toques.
From dining inside the kitchen of a Forbes Travel Guide Five-Star restaurant to intimate chats with the culinary director of a newly renovated gem, these special chef’s table experiences are made for curious gourmands.
On the penthouse level of H Queen’s, a vertical art and dining village that opened in Central last year, this minimalist venue marries French fine-dining techniques with premium Japanese produce. Working in an open kitchen, executive chef Maxime Gilbert prepares a special menu for the select few who join him at the intimate chef’s counter.
The offerings vary day by day to reflect the season’s best, though dishes such as Hokkaido scallop mille feuille (a flaky, stacked pastry) with black truffle, caviar with Spanish air-dried beef and bone marrow soufflé, and black abalone poached in sake will give you an idea of what might be on the table.
The only thing more mesmerizing than watching Gilbert at work is the restaurant’s avant-garde paintings by esteemed Korean artist Park Seo-Bo and gallery-worthy views of Victoria Harbour.
After four months of renovations, this Five-Star favorite reopened in May with an all-new look. Showcasing fresh, light-filled interiors and curvaceous furniture guided by acclaimed New York designer Adam Tihany (who also worked on the original design), the French-Japanese fine-dining restaurant at Five-Star The Landmark Mandarin Oriental, Hong Kong is more beautiful than ever.
Culinary director Richard Ekkebus has given the menu a bit of a makeover, too, shifting his focus to healthier ingredients by cutting out dairy completely while minimizing additives like sugar and salt.
While the majority of the experience at Amber takes place in the main dining room, every table will be invited to join Ekkebus in the kitchen to enjoy one dish at the private chef’s table. As the affable Dutchman crafts and serves each guest, he’ll share the fascinating backstory behind the plate and its carefully sourced ingredients.
At this Five-Star French fine-dining institution inside The Peninsula Hong Kong, the chef’s table is about as exclusive as it gets.
While you enjoy a front-row seat to the kitchen, executive chef Xavier Boyer will create a bespoke five- to 10-course set menu (or three courses for a lighter lunch) of modern French dishes that reflects your personal preferences and favorite bites. It’s a little more experimental than the usual offerings, but equally as sophisticated.
The experience can only host up to four people at a time, so be sure to bring your nearest and dearest.
For a sophisticated Cantonese dining experience, look no further than this Forbes Travel Guide Recommended harbor-view dining room. The bi-level restaurant at Four-Star Grand Hyatt Hong Kong boasts a 12-seat chef’s table within the kitchen, a great place to watch the talented team work across the wok, dim sum and roasted meats sections with fluid movements and incredible precision.
The meal is all about you: choose from a surprise “Chef’s Choice” selection or ask chef Chan Hon Cheong to craft a custom menu based on your favorite dishes. The friendly toque is on hand throughout the evening to ensure you’re well taken care of.
He not only personally presents each dish, but also takes you on a tour of his storeroom, where he’ll explain several classic Cantonese ingredients, such as dried herbs and prized seafood.
As one of the most celebrated dining experiences in the city, this Five-Star champagne-fueled restaurant at Five-Star Mandarin Oriental, Hong Kong is always full of surprises.
Tucked out of sight near the kitchens behind Chinnery bar, the 12-seat establishment combines stylish interiors that recall luxury train carriages of yore with an imaginative menu that changes with the seasons.
When the luxurious evening kicks off, chef Robin Zavou spoils gastronomes with a sensory adventure of color and texture, storytelling and shapes across 10 to 14 courses. Seeing as this is the only dedicated Krug Room in the world, a pairing of sparkling sips with dinner is practically required.
After several successful years in London, chef Simon Rogan brought his culinary chops to Hong Kong with a two-in-one concept that debuted in February. Side by side in Causeway Bay, Roganics focuses on farm-fresh food and natural wines, while Aulis covers the experimental side of the equation.
The 12-seat private room serves as the chef’s laboratory, as you can see from the lab-grown herbs and high-tech contraptions. From the perch overlooking the intimate kitchen, you’ll have a chance to watch chef Rogan at work, ask questions about the ingredients and devour whatever he’s experimenting with that week.
The creative 10-course menu changes constantly, although a few signatures might make an appearance, such as sea urchin caviar, housemade soda bread (paired with Japanese sake) and a smoky, grilled salad (made with vegetables from local farms) with truffle custard and elderflower vinaigrette.