Two Central dining destinations, Cuisine Cuisine and Chinesology, have joined forces for the first time, presenting a Cantonese culinary showcase. Cantonese chefs Lee Yuk-lam and Saito Chau collaborate to offer an extraordinary feast of Cantonese gastronomy, fusing classic techniques and innovative approaches.
The exclusive four-hand collaboration features a sumptuous and multilayered menu that highlights both chefs’ dedication to Cantonese cuisine, including dishes such as sautéed crystal king prawn, braised South Africa premium dried abalone with crispy sea cucumber, smoked free-range chicken with osmanthus and Oolong tea leaf, steamed winter melon tower stuffed with assorted mushrooms, and pan-fried crispy noodle with lobster and shredded chicken. Limited to two seatings priced at HK$1,888 per person, the experience allows diners to savour the exquisite culinary artistry and intergenerational legacy of these renowned chefs, with optional wine pairings.
Chef Lee Yuk-lam and chef Saito Chau (Photo: courtesy of Chinesology)
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