On November 10th at the Four Seasons, the First Initiative Foundation (FIF), brought together the city’s leading philanthropists, artists and chefs for its charity gala. Seated under glistening ballroom lights in a bespoke breathtaking setting, guests dined on elaborate dishes created by culinary luminaries including Kenichi Fujimoto of Sushi Saito Hong Kong, Hidemichi Seki of Tenku RyuGin, Chan Yan-tak of Lung King Heen, Guillaume Galliot of Caprice and Hideaki Sato of Ta Vie. The once-in a-lifetime menu collaboration included dishes such as hairy crab and sea urchin, deep-fried Japanese pork coated in salty egg yolk, mushroom soup with lobster topped with Chinese celery foam, and crispy amadai. ”Anyone who knows me understands I am a foodie,” First Initiative Foundation founder and chairman Michelle Ong told Tatler. “I appreciate the skill and art in every cuisine and have many chef friends whose culinary talents I admire.”