Don’t miss: Head up to Azure 45 on September 13 and 14 for a dazzling display of culinary prowess as chef Shintaro Miyazaki is joined by chef Erlantz Gorostiza of the two Michelin-starred M.B (Martin Berasategui) in The Ritz-Carlton, Abama and chef Christophe Gibert of one Michelin-starred La Baie at The Ritz-Carlton, Osaka; together they will collaborate on a nine-course six-hands dinner highlighting exceptional ingredients and innovative techniques. The trio have worked together to present various amuse bouche designed to represent their individual talents and points of view: chef Gorostiza presents a take on a Spanish classic with "paella cracker", while chef Gibert creates botan prawn tartare with basi blancmange, salted lemon and caviar, and chef Miyazaki showcases a turnip consomme with yuzu and Provence olive oil. Other highlights include chef Gibert's signature duck foie gras terrine with red wine jelly, gingerbread and sherry vinegar. 

Also look out for: Hongkongers will be familiar with fromagier Jeremy Evrard, who will be hosting an exclusive cheese workshop on September 15. Grab the chance to taste eight unique cheeses—from Perail de Brebis, a soft cheese from Aveyron, to a 26-month aged mimolette. The cheese will also be paired with beverages.

Don’t miss: Legendary Basque chef Erlantz Gorostiza heads up the two Michelin-starred M.B (Martin Berasategui) in The Ritz-Carlton, Abama, and he will be collaborating with La Locanda’s Katsuhito Inoue for an eight-course four-hands dinner combining the powerful trio of Japanese, Italian and Spanish cuisines. Don’t miss the chance to try Gorostiza’s signature “truffle gelatin on the bed of smooth foie-gras cream with sweet and salty touch” while Inoue will present intriguing fusion dishes such as kinki acqua pazza, where the prized Japanese fish is gently poached in a light herbed broth.

Also look out for: An Autumnal Tempura Dinner by chef Kenji Fujimoto of one Michelin starred Tempura Mizuki offers a multi course menu of seasonal delights, from blue lobster tempura topped with Miyazaki caviar 1983 to turnip tempura with bottarga salt.

Don’t miss: Splurge on a six-hands wine dinner hosted at Lai Heen, the luxurious high-end Chinese restaurant helmed by chef Gordon Guo—he will be joined by chef Paul Lau of The Ritz-Carlton, Hong Kong and chef Jackie Ho of The Ritz-Carlton, Macau to create a synergistic menu showcasing the very finest in Cantonese cuisine matched with wines. Chinese wineries make a showing between October 10-12, with Grace Vineyard and Kuai Ji Shan pairing with chef Ho’s twin-braised Australian wagyu beef cheek with port wine sauce, and chef Lau’s glutinous rice with crab tempura and tomato respectively.

Also look out for: Award-winning mixologist Kentaro Wada from The Ritz-Carlton, Tokyo is taking residence at The Churchill Bar, shaking up signature cocktails such as Sakura Saku (sakura leaf-infused Absolut vodka, Champagne and Uji green tea espuma) and Stardust River (bamboo leaf vodka, jasmine and green tea cordial, lime juice).