Young Chef of the year 2018 (Thailand) & ex-Sühring Pastry Chef

Michelle and Top met at Atherton´s Pollen in Singapore, following stints at some of the hottest restaurants of recent years. Between them they have also worked in kitchens including Pierre Gagnaire´s Sketch in London and Neil Perry´s Rockpool in Sydney. 

Their cuisine draws on their different background and experiences, now forged together for this pop-up: “Our tasting menu is only focused on what is locally-grown, making for a chef-driven destination where guests can truly explore south east Asian produce in a new light. We consider it Modern Territorial Cuisine, food that is centered around locally-grown produce in Hong Kong. It aims to be approachable yet sophisticated, letting us push the boundaries of humble ingredients and showcasing them.”

Fresh Oyster | Pear | Tomato Water | Thai Basil Oil

Pumpkin Loaf | Goats Cheese Ricotta | Smoked Honey

Beef Tongue | Bitter Leaves | Beetroot

Milk Noodles | Chili Jam | Cherry Tomatoes | Shellfish

Fish in HK (surprise course)

Short Rib | Tamarind Glaze | Onion Jam

Pandan Cream | Fresh Coconut | Lime Granita

Carrot Cake (Michelle’s signature)