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)
Former Noma fermentation director David Zilber brings the future of flavour to the heights of Restaurant Petrus. A celebrated chef and food scientist who rose to global prominence leading Noma’s world-renowned Fermentation Lab and co-authoring the New York Times bestseller The Noma Guide to Fermentation, Zilber uses microbes to transform ingredients into bold new flavours. Join us for this exclusive collaboration where cutting-edge science meets French excellence, redefining fine dining high above the city.

Yusuke Aoki x Restaurant Petrus, Lobby Lounge & Island Gourmet (19 – 22 March)
Taste the artistry of World Champion Yusuke Aoki across three distinct. A celebrated international pastry chef who has led operations in Doha, Bali, and Tokyo, Aoki reached the pinnacle of his craft in 2018 when he was crowned World Champion in New York. Renowned for his technical precision and an "architectural" style that bridges authentic French tradition with contemporary innovation, he invites guests to indulge in his plated desserts at Restaurant Petrus, a refined Afternoon Tea at the Lobby Lounge, or take home his signature creations from Island Gourmet.

BORN & BRED x Lobster Bar and Grill (22 – 23 March)
Seoul’s legendary BORN & BRED joins forces with Lobster Bar and Grill, bringing the art of Hanwoo to a vibrant 4-hands collaboration. Deeply rooted in Korean culinary heritage and hidden within Seoul’s Majang Meat Market, BORN & BRED is renowned for securing the highest-grade Hanwoo beef minutes after auction. This exclusive showcase marries their premium cuts with Lobster Bar’s signature fresh seafood, presenting an ultimate "surf and turf" experience that celebrates the best of land and sea.

A.Wong x Ming Pavilion (23 – 24 March)
Chef Andrew Wong brings the celebrated culinary vision of his two-Michelin-starred London restaurant to Ming Pavilion. A visionary chef and anthropologist, Wong blends his academic background with professional craft to explore the vast regional differences and 3,000-year history of Chinese gastronomy. Translating ancient culinary heritage into a sophisticated, cosmopolitan experience, his dishes bridge past and present, finding the perfect stage within our celebration of Chinese heritage.

IDAM by Alain Ducasse x Restaurant Petrus (26 – 28 March)
The essence of Alain Ducasse’s Middle Eastern flagship, IDAM, arrives at Restaurant Petrus, brought to life by Executive Chef and one-Michelin-star recipient Fabrice Rosso. A true "culinary alchemist" operating at the intersection of French haute cuisine and global exploration, Rosso utilizes scientific precision to deconstruct regional ingredients. Viewing the Middle Eastern terroir through the lens of a French master, he marries these flavours with exotic spices, presenting a sensory journey that redefines the boundaries of fine dining.