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Digest The Chefs Coming To Town This Spring

The Chefs Coming To Town This Spring

The Chefs Coming To Town This Spring
By Charmaine Mok
By Charmaine Mok
April 18, 2018
These are the culinary collaborations and guest appearances to put on your radar this season


Aoki Toshikatsu, Ginza Sushi Aoki (Tokyo, Japan)

The celebrity chef and second-generation owner of Ginza Sushi Aoki in Tokyo will be making a stop in Hong Kong to present his Edomae-style sushi. In a bit of a twist, Toshikatsu will be using a custom-made cart to create the sushi tableside so that each guest can observe the craftsmanship behind each piece. Signature offerings include prawn with vinegared egg yolk,  mackerel wrapped in seaweed, and sea urchin and eel risotto.

Where: Fumi, 6/F, California Tower, Lan Kwai Fong, 30-36 D'Aguilar St, Central, Hong Kong
When: April 19-21, 2018 
Price: HK$1,388 per person for lunch (12 pieces of sushi) or HK$2,550 per person for dinner (16 courses)


2/4 Anthony Genovese, Il Pagliaccio (Rome, Italy)

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

3/4 Garima Arora, Gaa (Bangkok, Thailand)

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

4/4 Shinichiro Takagi, Zeniya (Kanazawa, Japan)

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


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