The Calabrian-born chef is known for putting an Asian spin on classic Italian fine dining, thanks to his extensive travels around the world. At Tosca, Genovese will work with executive chef Pino Lavarra on lunch and dinner menus that include dishes such as sea scallops with radicchio and pomegranate, and risotto with bitter butter and chicken combs. 

Where: Tosca, 102/F, Ritz-Carlton Hong Kong, ICC, 1 Austin Road West, Kowloon, Hong Kong
When: April 19-21, 2018
Price: From HK$780 (four-course lunch) to HK$2,280 (six-course dinner) per person

Hailed as one of 2017’s top new openings in Bangkok, Gaa is the restaurant from Garima Arora, previously the sous chef at Gaggan Anand’s eponymous restaurant. Serving modern eclectic cuisine, the young chef will be pairing up with Grassroot Pantry’s Peggy Chan to present a “7 Chakras” dinner that aims to nourish and heal the body. Combinations include pink oyster mushroom, marinated ceviche-style with leche de tigre and spirulina, to symbolise the Sacral chakra, which represents pleasure and commitment to creativity).

Where: Grassroots Pantry, Shop D, G/F, CentreStage, 108 Hollywood Road, Central, Hong Kong
When: April 26, 2018
Price: HK$780 per person, with an additional HK$480 for a non-alcoholic Elixir pairing or HK$480 for a natural wine pairing from La Cabane

Modern Japanese gastronomy will be paired with sake from Kanazawa’s Kagatobi brewery at The Peninsula’s Felix restaurant. Chef Shinichiro Takagi helms the two-Michelin-starred Zeniya in the north-eastern Japanese prefecture, and his menu includes highlights such as steamed nodoguro (blackthroat seaperch) served in a delicate dashi accented with ginger, and a trio of yellowfin tuna, sea urchin and lobster cloaked in a punchy chirizu sauce.

Where: Felix, 28/F, The Peninsula, Salisbury Road, Tsim Sha Tsui, Hong Kong
When: May 24-25, 2018
Price: HK$3,488 per person for six-courses with sake pairing