de nuit, Taiwan

Chef Kei Koo, the 2022 Michelin Guide Taipei, Taichung, Tainan & Kaohsiung Young Chef Award winner, is the driving force behind de nuit’s modern French cuisine. With over a decade of experience, he expertly marries classic French techniques with contemporary flair, focusing on simplicity, lightness and the finest seasonal ingredients.
Having cut his teeth at established kitchens including two-Michelin-starred Amber, Kei brings precision and innovation to every dish. At de nuit, he crafts seasonal menus that reflect the changing moods of the year.
A dedicated mentor, Kei instills a deep respect for French culinary tradition among his team while ensuring every dish is meticulously presented. His commitment to excellence and attention to detail make de nuit a standout destination for exquisite French dining.

Soul, South Korea

Chefs Dae Hyun Yoon and Hee Eun Kim are renowned culinary figures from South Korea, celebrated for their innovative approaches to traditional Korean cuisine. Kim, who specialises in Korean cuisine, and Yoon, an expert in Western cuisine, collaborate to reinterpret Korean food culture, skillfully blending traditional fermentation techniques with modern cooking methods. With the use of seasonal ingredients, they offer a diverse range of Korean dishes.
Together, they lead a new wave of Korean chefs who blend heritage with contemporary creativity, showcasing the depth and richness of Korean cuisine on the global stage.

Feng Wei Ju, Macau

A veteran expert of the culinary arts, Chan Chek-keong of Feng Wei Ju has over 25 years of experience in Chinese fine-dining. While he is an expert in traditional Sichuan and Hunan cuisines, Chan also uses one-of-a-kind cooking techniques to create intense heat and flavours, making Feng Wei Ju the best encapsulation of the regional Chinese cuisines under one roof in Macau.

Anan Saigon, Vietnam

Chef Peter Cuong Franklin is a trailblazer in modern Vietnamese and Asian cuisine.
Trained at Le Cordon Bleu and top kitchens like Caprice in Hong Kong and Alinea in Chicago, his culinary approach blends tradition with innovation. Inspired by his mother’s humble noodle shop in Vietnam, what Cuong Franklin refers to as "Moi cuisine", or "new Vietnamese", reflects a modern Vietnam that embraces its heritage while pushing culinary boundaries.
His restaurant is are celebrated for its fresh, street food-inspired dishes. A mentor and advocate for young talent, Cuong Franklin is a prominent figure in Vietnam's gastronomic scene.

Leela, Hong Kong

With an illustrious 18-year career across prestigious kitchens in London and India, chef Manav Tuli has brought his culinary expertise to new heights at Leela. His journey began in Kerala, where he developed a profound understanding of southern Indian cuisine, later refining his craft at The Oberoi in Rajasthan.
After exploring global flavours around the world, Tuli made his mark in London, with key roles at iconic restaurants such as Chutney Mary and Tamarind, with the latter earning a Michelin star under his leadership.
His tenure at Chaat in Hong Kong solidified his reputation, transforming it into a Michelin-starred hotspot. Passionate about Indian heritage, Tuli continues to merge tradition with modernity in his innovative approach to Indian cuisine.

Restaurant au Jardin, Malaysia

Su Kim Hock was named Tatler Dining Malaysia’s Chef of the Year in 2023 and is the chef-proprietor of Restaurant au Jardin, one of Malaysia’s first ever recipients of a Michelin star in 2022. Based in Penang, Su enjoys championing local artisans and farmers, aiming to empower these producers. He recognises the importance of nurturing the next generation of chefs and remains committed to Penang’s food industry, readily offering assistance to peers and sharing culinary knowledge.
He is also the force behind Spanish tapas eatery Un Poco Loco. Passionate about sustainability, he is currently working on an initiative to power Restaurant au Jardin with solar and renewable energy.

8½ Otto e Mezzo BOMBANA, Macau

Riccardo La Perna of one-Michelin-starred 8½ Otto e Mezzo BOMBANA carries the philosophy of creating authentic Italian cuisine using fresh ingredients, with a focus on showcasing the rich and colourful culinary cultures of Sicily and the Mediterranean.

Louise, Hong Kong

French chef Loïc Portalier is driven by a relentless pursuit of innovation, blending strong French cooking techniques with modernity to create dishes that resonate deeply with guests. His journey includes prestigious roles at Michelin-starred establishments such as Epicure at Le Bristol Paris, Restaurant Paul Bocuse and Restaurant Le Clos des Cîmes in France, along with tenures as sous chef at Louise under esteemed chef Julien Royer and as head chef at Claudine in Singapore.
With a wealth of experience and a fresh perspective, Portalier now serves as the executive chef at Louise, where he also spearheads a new culinary concept that celebrates the sociable nature of French cuisine, presenting it in a stripped-down yet flavourful manner.

Saffron, Macau

Trained in French cooking and with a passion for contemporary Thai cuisine, award-winning Thai chef Jan Ruangnukulkit is the executive chef of Saffron at Banyan Tree Macau, a Michelin-selected. She formerly worked at the Bangkok French restaurant and fine-dining institution Le Normandie, as well as head chef at the Michelin-starred Thai restaurant Nahm by chef David Thompson. Her cooking at Saffron showcases flavours from around Thailand.

Galaxy Macau, StarWorld Hotel, Broadway Macau, Macau

Hong Kong-born Lok-hin Yam's love for pastry has taken him all over the world. The chef trained at the likes of L’Ecole Lenôtre in Paris and L’Ecole Valrhona in Tokyo, while his experiences at Michelin-starred restaurants like L’Atelier de Joel Robuchon Hong Kong, Madera Restaurant in California and more award-winning restaurants in Beijing, Silicon Valley, Taipei and London have armed him with an arsenal of exquisite pastry-making techniques. He's also the winner of silver award in the 2017 Valrhona C3 Chocolate competition in North America. Today, he is the executive pastry chef for Galaxy Entertainment Group, overseeing pastry arts at resorts under the group.

La Cime, Japan

Chef Yusuke Takada established La Cime in Osaka in 2010, which earned its first Michelin star in 2012. Since 2016, La Cime has impressively retained two Michelin stars for nine consecutive years, a testament to Takada's relentless pursuit of perfection. La Cime has also made its mark on Asia’s 50 Best Restaurants list, coming in at eighth place in 2023; it also ranks 41st on the World's 50 Best Restaurants list. In 2020, Takada was honoured with the Asia's 50 Best Restaurants Chefs' Choice Award, a peer-voted honour—and recognition of his influence and leadership in the culinary world.

Été, Japan

Natsuko Shoji is behind the acclaimed Tokyo restaurant été and was awarded Asia's Best Female Chef at Asia's 50 Best Restaurants 2022. She is famed for her exquisite cake creations, and after running her own tart shop, in 2015 she transformed it into the invitation-only été, which originally had only four seats and has now expanded to six seats. At the restaurants, diners are invited to request ingredients or dishes in advance, and Shoji then creates them with her own spin, using top-notch seasonal Japanese ingredients and more.

Bar Leone, Hong Kong

Rome native Lorenzo Antinori cut his teeth London's Dandelyan and The American Bar at The Savoy. He later jumped at an opportunity to move to South Korea with Four Seasons Hotel Seoul, where his team took the hotel’s signature bar Charles H to new heights. Antinori went on to revamp Caprice Bar at the Four Seasons Hotel Hong Kong, which in 2021 was awarded number 10 on the Asia's 50 Best Bars list. That year, he also oversaw the opening of Argo, the hotel's sleek cocktail bar, which debuted at number 3 on Asia's 50 Best Bars.
In 2023, he opened Bar Leone in Hong Kong, which pays tribute to the craft of classic and modern cocktails with a strong Italian influence. It was named number 1 on the Asia's 50 Best Bars list in 2024.

Long Bar, Macau

With more than a decade of experience in the F&B industry spanning roles in Hong Kong, Macau and Shenzhen, Nokoy Mak has a reputation for bringing a high level of quality and creativity to every bar he works in. Having previously trained under mixology legend Antonio Lai at Quinary in Hong Kong, Mak now reunites with his former mentor to deliver a superlative cocktail experience for guests at Long Bar at Raffles at Galaxy Macau.

Session 1: Friday 8 November 2024 6:30pm-10:30pm (By invitation only)
Session 2: Saturday 9 November 2024 12pm-4pm
Session 3: Saturday 9 November 2024 6:30pm-10:30pm
Session 4: Sunday 10 November 2024 12pm-4pm
 

Natalie Dunn hails from Hong Kong, but she has played the decks at stages across the from, from Balu to New York. Known for her eclectic taste in indie dance, deep house and Afro house music, she knows how to keep the party grooving. Think carefully curated sets, eclectic house music and more that uplift and unite audiences around the world.

Session 2: Saturday 9 November 2024 12:00pm-4:00pm
Session 3: Saturday 9 November 2024 6:30pm-10:30pm
 

DJ and turntablist Crystal So is a familiar face in the Hong Kong music scene. With a keen interest in RnB, hip hop, funk and soul music, she has been a resident DJ at private club Carlyle & Co, and popular hotels such as The Landmark Mandarin Oriental, Mondrian Hong Kong and Mira Hotel. She has also collaborated with Adidas, Mardi Mercredi, The Peninsula Hotel and others. As one of the few female turntablists in Hong Kong, So has been instrumental in elevating the city’s party culture and spreading the craft of turntablism among budding talent. Appearance: 9 Nov 11:30am-3:30pm session; 6:30pm-10:30pm session

Session 4: 10 Novdember 2024 12pm-4pm
 

Mengzy wears many hats— DJ, producer, music journalist, radio host—and she slays in each of them. She has been making waves globally, in the UK, the Netherlands, Singapore, South Korea and Sweden, and she recently went on her first international headline tour to India. When she’s not DJing, she’s promoting music through her words, as a music culture columnist at Mixmag Asia, where she contributes a monthly curation column called ‘Mengzy Selects’, alongside reviews and features. She has also hosted her own dance music show, ‘Asia Soundsystem’, on RTHK Radio 3. Mengzy is also a co-founder of events brand Feed the Dragon, which promotes the UK’s bass music and culture in Asia.