Dates: 9-12 February, 2017
Time: 7:00pm & 8:15pm Seating

Price: $1,380 (includes wine pairing, all inclusive)
Location: 158A Connaught Road West,
Shop 3, Sai Ying Pun


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The founding chef from London’s hottest restaurant, Mayfair’s Sexy Fish, is the latest set to grace the Test Kitchen stage in Sai Ying Pun.

At the restaurant roundly-acclaimed as the most exciting opening of 2016, Cambridge-educated Ben Orpwood wowed diners with his menus, while notable food critics including the late AA Gill and Giles Coren both raved about his work. Previously Orpwood had worked at Zuma London, before opening Zuma in Istanbul, Dubai and then Sydney.

Orpwood is joined in Hong Kong by chef Michael Hoepfl.

They are both excited at the prospect of cooking in Hong Kong, as Orpwood explains: “Hong Kong is one of the world’s greatest and most iconic food cities, so it’s a thrilling opportunity to learn about the culture, produce and people that make it tick. Our menu will hone in on seasonality, produce, texture and taste. While we are both quite natural chefs, my style is more Japanese in focus, while Michael’s tends to be more traditionally European, so together we’ll give diners an exclusive taste of our forthcoming joint venture.”

Founder of Test Kitchen Vincent Mui has no doubt what Ben and Michael mean for Test Kitchen: “After a full house of the four night run with Gal Ben-Moshe, to have chefs of Ben and Michaels’ caliber joining us only shows how far Test Kitchen has come. Their reputation precedes them as two of the most exciting chefs working today and, before they launch their own venture together, Hong Kong will get a sneak peek at their work. The menu will be a 10 course tasting menu from Ben and Michael, and as always our wine pairings are carefully curated by our partner Corney & Barrow. This is categorically not a dinner you will want to miss. “


About Ben Orpwood:


Ben began his career as an apprentice at Queens College in Cambridge under the mentorship of Michelin stared master chef Hans Schweitzer, upon completion of his apprenticeship Hans told him to go to London to get serious about food.

He initially joined Zuma in Knightsbridge as a commis way back in 2005 and quickly rose to chef de partie. After 2 years in London and under the guidance of Colin Clague he began working on the launch of the brand’s Istanbul and Dubai outposts before deciding it was time to work on his own projects and spending five years in the best kitchens in Sydney notably the hugely successful TOKO where he oversaw the brands expansion. He returned to London in 2015 to work as Executive Chef of celeb-favourite Sexy Fish before moving back to Zuma as Executive Chef, prior to joining D&D.

About Michael Hoepfl:

After finishing the culinary apprenticeship program, Michael started his training as a chef at a small place in south Germany close to the swiss border, the famous “Wasserschloss Inzlingen“. Being prepared for a bigger challenge, Michael then moved to Portugal in order to work under Dieter Koshina in the San Pellegrino World List ranked “Villa Joya⭐⭐“.

Michael continued refining his skills and signed a working contract with the world famous three Michelin star Chef Christian Bau at “Victors Fine Dining⭐⭐⭐“ in West-Germany. A position as Sous Chef at the “Margeaux⭐⭐“ Berlin und Michael Hoffmann prepared him for his next big step. Becoming chef de Cuisine at “Pauly Saal⭐“ in Berlin, it took only two years until this restaurant was awarded with a Michelin star for the first time.

One year ago, Michael moved to London to continue his career at Zuma as a Exekutive Sous Chef. Since then he went through a six months training as a Sushi Chef a feels now prepared for his next big challenge.