On July 5 and 6, Épure's chef de cuisine Aven Lau will collaborate with Mickael Viljanen, the chef-patron of the multi-award-winning Chapter One restaurant in Dublin, to present a dinner menu that combines captivating visuals, elevated culinary expertise, and expertly crafted flavour combinations.
With his Swedish and Finnish background, Mickael Viljanen relocated to Ireland in 2000 and has since achieved remarkable success in the culinary world. He has been honoured with prestigious awards such as Chef of the Year and Restaurant of the Year from Food & Wine magazine. In 2012, he opened The Greenhouse in Dublin, earning his first Michelin star in 2015, and received the second star in 2019, making it one of only two Dublin restaurants with this distinction. In 2021, he became chef-patron at Chapter One, further solidifying his culinary leadership.
Épure's chef de cuisine Aven Lau is known for skilfully presenting classic dishes with innovative twists, creating lasting visual and gustatory memories with exceptional flavours and striking presentations. He brings a wealth of culinary experience from acclaimed dining establishments in Asia, including three-Michelin-starred Odette in Singapore (ranked sixth in Asia’s 50 Best Restaurants 2023) and Hong Kong’s one-Michelin-starred Belon.
Date: July 5 and 6, 2024
Menu: HK$2,688 + 10% per person
Wine pairing (five glasses): HK$1,280 + 10% per person
(Photo: courtesy of Épure)
(Photo: courtesy of Épure)
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