I first hesitated when invited to this 8-hand collaboration — after all, too many cooks spoil the broth. But among the four was chef Agustine, who was especially dear to me. And I’ve heard positive feedback about the other 3 restaurants for a very long time, so I said yes.
Turned out I thoroughly enjoyed myself. Four different styles yet it all... More
I first hesitated when invited to this 8-hand collaboration — after all, too many cooks spoil the broth. But among the four was chef Agustine, who was especially dear to me. And I’ve heard positive feedback about the other 3 restaurants for a very long time, so I said yes.
Turned out I thoroughly enjoyed myself. Four different styles yet it all flowed seamlessly. Chef Allen, chef Michihiro, chef Tatsuro and chef Agustine, were young, gifted, earnest and creative. And each displayed his distinct cultural background, culinary training, and individual approach to ingredients brilliantly. There were hits and minor misses; but they were cooking in a crowded kitchen, most for the first time.
The bonus came in wines curated by 2 talented sommeliers – Carlito Chiu who just won the Michelin Sommelier Award (2025) in HK; and Kazutaka Ozawa of Crony who walked away with Asia’s Best Sommelier Award 2025 a few days later at Asia’s 50 Best Restaurants.
Thanks for the gorgeous experience!
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