What: For one night only, Luca Marinelli of Black Sheep Restaurant’s Osteria Marzia is joining hands with Ryohei Sato of esteemed Italian restaurant Bogamari Cucina in Tokyo in creating a six-course crossover menu at Osteria Marzia. Both chefs have been inspired by the vibrant seaside of Italy, and so the seafood-themed menu will showcase fresh sea catches sourced from the Aberdeen Fish Market in the morning. The unique seafood dinner is priced at HK$488 per person, with additional wine pairing package at HK$388 per person. 
 
When: August 31, 2018 
 
Where: Osteria Marzia, G/F, The Fleming, 41 Fleming Road, Wan Chai, Hong Kong; +852 3607 2253 

What: Ta Vie’s Hideaki Sato is set to collaborate with chef Noboru Arai of Tokyo’s Hommage. Inspired by his experience in France, cultural connection to Japan and travels, chef Arai’s cuisine demonstrates expertise in applying contemporary French techniques to Asian produce for a new style of cuisine similar to chef Sato’s creations at Ta Vie. Together the duo is set to design a 10-course degustation dinner menu, as well as a seven-course lunch menu served on September 8. 
 
When: September 6 and 7, 2018 (dinner), and September 8 (lunch and dinner) 
 
Where: Ta Vie, 2/F, The Pottinger Hong Kong, 74 Queen’s Road Central, Central, Hong Kong;  +852 2668 6488 

What: Gianni Caprioli of Giando is joining hands with chef Lau Kin-Wai and his son Lau Chun, chefs patrons of esteemed Cantonese establishment Kin's Kitchen in an East-meets-West crossover this September, where guests can sample dishes co-created by the two restaurants' chefs, fusing elements of Italian cuisine with Chinese. Giando will be serving a set menu of dishes created by Caprioli with the inspiration of Chinese cuisine. The menu is priced at HK$728 per person. Guests can look forward to dishes such as golden fried Sicilian prawns and calamari in Asian spices with celery, broccoli garlic puree and spice dip, as well as stir-fried tagliolini noodles with smoked roasted chicken mushroom broth topped with Italian black truffles. At Kin's kitchen, the father-and-son chef team are building new Chinese classics inspired by Italian cuisine, with four exclusive dishes such as stir-fried burrata with lobster tail and tree mushrooms, as well as braised winter melon with clams and pancetta. The four new dishes are available in the special a la carte menu available during the promotional period.
 
When: September 12 to 26, 2018 
 
Where: Giando, Shop 1, G/F Tower 1, Starcrest, 9 Star Street, Wan Chai, Hong Kong; +852 2511 8912

 Kin's Kitchen, 5/F W Square, 314 Hennessy Road, Wan Chai, Hong Kong, +852 6200 1649

What: As part of its popular Friends of Amber series, inviting culinary masters with the likes of Andre Chiang, Virgilio Martinez, and Ferran Adria, Amber’s Richard Ekkebus is inviting Korean chef Mingoo Kang of Mingles, where the duo will collaborate on an irresistible menu consisting of dishes with influences from Korea to Japan, France, and Spain. The eight-course collaboration dinner is priced at HK$2,288 per person, with an optional wine pairing package from HK$1,133 per person for six glasses, to HK$1,888 for 10 glasses of wines, each selected to match the dishes by resident head sommelier John Chan and Mingles’ sommelier Minsung Kim. 
 
When: September 17 and 18, 2018 
 
Where: Amber, 7/F Landmark Mandarin Oriental, The Landmark, 15 Queen’s Street Central, Central, Hong Kong; +852 2132 0066 

What: Harbour City’s Haku is inviting Taipei’s esteemed establishment Taïrroir and Mixology Group Tokyo’s Shuzo Nagumo for a six-hands dinner event. Previously working under Guy Savoy and Julien Royer, chef Kai Ho opened Taïrroir with his creative approach on fine dining inspired by indigenous produce and Taiwanese recipes. Shuzo Nagumo of Mixology Group Tokyo spent two decades polishing his techniques honed during his tenures in the bar scene from all over the world. With ground-breaking techniques and inspiring ingredient combinations, Nagumo will be bringing his signature cocktail creations to pair with the nine-course menu crafted by chefs Ho from Taïrroir and Haku’s Agustin Balbi. The menu is priced at HK$2,480 per person. 
 
When: September 21 and 22, 2018 
 
Where: Haku, Shop OT G04B, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Kowloon; +852 2115 9965