This March, Island Shangri-La transforms into a gallery of gastronomy. Envisioning the dining table as a canvas and ingredients as the medium, this programme unites the world’s most revered culinary artisans. Each collaboration serves as an exhibition of craft, transcending borders to celebrate the pursuit of perfection—a month-long symphony where heritage meets innovation.
David Zilber x Restaurant Petrus (5 – 7 March)
Known for shaping contemporary fermentation practices, David Zilber brings a bold, globally informed perspective that intertwines seamlessly with Petrus’ refined French foundation.
The experience begins with a trio of expressive amuse-bouches, including Chef Uwe’s “1000 Years / Truffle / Onion” and Walnut, Mushroom and Foie Gras creations, alongside Zilber’s Grasshopper Gilda accented with sweet and sour Chinese white olives. Fermentation takes centre stage in dishes such as Poacai Salad dressed with Sichuan peppercorn oil, chilli crisp and Infinity brine vinaigrette, followed by Napa Cabbage Shu Mai layered with yellow chicken, truffle paste, shrimp tartare and mushroom consommé. The menu deepens with Zilber’s Braised Abalone enriched by koji oil, jajang pork and fermented black beans, before moving into line-caught Turbot prepared with delicate Sichuan nuances. For the main course, guests may choose between Guangdong-style dry-aged Duck with blood orange or Wagyu and Pork Belly donabe finished with truffle jus.
The meal concludes with a playful interplay of sweet and savoury through Moldy Cannoli filled with tonka bean kombucha ricotta and Chef Uwe’s nostalgic Charcoal Pineapple Bun paired with caramel butter ice cream.
The menu is offered in six- and eight-course formats priced at HK$2,988 and HK$3,488 respectively, plus 10% service charge with additional wine pairing options at HK$1,380 for 3 glasses and HK$1,980 for 5 glasses.