Hong Kong is renowned for its culinary scene, that ranges from Michelin-starred fine dining to family style restaurants and to a vibrant street food culture. But this May the Michelin Guide Hong Kong Macau is sponsoring what could be called Hong Kong’s ultimate culinary event and foodies across the globe are taking note.
As part of a unique chef collaboration series called the International Chef Showcase, on May 3rd and 4th culinary stars Wilson Fam and Angelo Wong of Yí and Hong Kong native guest chef Vicky Lau of the TATE Dining Room will combine forces.
Representing their respective restaurants, chefs Wilson, Angelo and Vicky will work together on an eight-course dinner paired with Robert Parker rated wines with a minimum of 90 points each, curated by Yí’s Head Sommelier.
Executive Chef Wilson Fam & Chef de Cuisine Angelo Wong — Yí at Morpheus, City of Dreams
Dynamic chef duo Wilson Fam and Angelo Wong are the creative talents behind the critically acclaimed menus at Yí. Together, the chefs take Chinese gastronomy to new heights, and promise an innovative showcase of regional cuisine that reflects Yí’s contemporary soul.
Previously of Singapore’s iconic and world-famous Raffles Hotel, Executive Chef Wilson Fam has been instrumental in achieving the much-coveted Michelin stars for restaurants at City of Dreams, Macau. With his passion for authentic regional cuisine and wealth of culinary creativity, Morpheus and chef Wilson is the driving force behind the hotel’s contemporary Chinese restaurant, Yí.
As Yí’s inaugural Chef de Cuisine, chef Angelo Wong oversees a team of specialist cooks from almost every province of China to bring a distinctly modern edge to a variety of classic Chinese dishes. Following a short tenure at the Greater China Club, chef Angelo went on to head the Hong Kong opening of Howard’s Gourmet in October 2015, leading the restaurant through an astounding series of accolades. Since 2016, he has also been a key member of the Hong Kong Culinary National Team, representing the city on the international competitive stage.
At Yí, guests experience a daily and ever-evolving chef’s menu that showcases a one-of-a-kind blend of regional Chinese cuisines served in a ‘non-menu’ style – the first of its kind in Asia.
Vicky Lau — Chef-Founder of TATE Dining Room & Bar Hong Kong
The undisputed queen of innovative French-Chinese fine dining in Hong Kong, chef Vicky Lau takes pride in her talent for visual artistry from her previous life as a graphic designer. Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, each course designed by chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures. Chef Vicky Lau’s culinary skill and artistic talent earned TATE Dining Room’s first Michelin star in 2013, successfully maintaining its star in the years that followed.
Here is the Menu
Yí x TATE Dining Room
ODE TO CHINESE YAM
Chinese Yam escorted with Seaweed Jelly, aroma of
Sesame Oil with a special selection of Ossetra Caviar
By TATE Dining Room
ODE TO PATE EN CROUTE
Abalone, Pork and Chinese Mushrooms accompanied with
Green Asparagus and Black Garlic
By TATE Dining Room
Hot and Sour Fish Maw Soup with Crab Claw
By Yí
Fried Tile Fish with Egg Whites and Crab Coral
By Yí
ODE TO PIGEON
Steamed Pigeon ”Au Sang” paired with fermented
mustard green served alongside Sichuan Pigeon Sauce
By TATE Dining Room
Wok-fried Lobster and Braised Rock Rice with Truffle
By Yí
ODE TO RED FRUIT
Crispy Yogurt Meringue with Blueberry Sorbet,
Lavender White Chocolate Mousse
By TATE Dining Room
Petit Fours
By Yí
These chefs are talented, the menu looks great and the venue is gorgeous, so it’s understandable the this collaboration looks to be Hong Kong’s ultimate culinary event for 2019.
