A Michelin-Starred Evening of Giant Mottled Eel Harmonizing Cantonese and Fujian Cuisine Alongside Premium Tea

Executive Chef Chan Tak Kwong of Two Michelin Stars Wing Lei joins forces with Executive Chef David Du of One Michelin Star Hokklo in Xiamen for a limited four-hands collaboration centered on a compelling culinary dialogue between Cantonese and Fujian cuisine. Highlighting the rare and prized giant mottled eel, the chefs' contemporary Chinese menu is defined by delicate layers and nuanced expressions that draw on their profound craftsmanship and precise techniques. Each dish is further elevated with added depth and dimension by premium teas thoughtfully paired by Huang Shenghui, 12th Generation Inheritor of Huang's Ruiquan. Make your reservations now to experience this exclusive celebration of culinary artistry and tea heritage.