Uwe Opocensky and Frédéric Chabbert Reunite for a Michelin Four-Hands Dinner at Petrus, Island Shangri-La

HONG KONG

• A rare reunion: From 17–19 September 2025, Chefs Uwe Opocensky and Frédéric Chabbert will host a three-night four-hands dinner at Restaurant Petrus, Island Shangri-La, Hong Kong.

• Two styles, one menu: Chabbert’s minimalist precision meets Opocensky’s bold contemporary flair in a six- or eight-course menu spotlighting French classics, seasonal treasures, and signature dishes.

• More than a collaboration: The event celebrates over 20 years of friendship, offering guests an intimate dining experience set against the backdrop of one of Hong Kong’s most elegant dining rooms.

This September, Hong Kong diners are in for a rare treat. For three nights only, from 17 to 19 September 2025, two culinary heavyweights — Chef Uwe Opocensky of Restaurant Petrus and Chef Frédéric Chabbert, formerly of Petrus and now of Antwerp’s Michelin-starred Restaurant Dôme — will reunite for an exclusive four-hands dinner on the 56th floor of the Island Shangri-La.

The collaboration marks a decade since the pair last cooked side by side, and the reunion is nothing short of a celebration of friendship, craftsmanship, and a shared devotion to French gastronomy.

A Dialogue Between Tradition and Innovation

At the heart of this six- or eight-course menu (HK$1,988 / HK$2,588 per person) lies a conversation between two culinary philosophies.

Chef Chabbert, known for his precise, minimalist approach, returns with dishes that embody elegance through restraint. His Pomme Soufflée au Caviar and Pigeon d’Eneour with figs, beetroot, and foie gras capture his belief in allowing pristine ingredients to shine with clarity and subtlety.

By contrast, Opocensky, a visionary shaped by his time at El Bulli and Hong Kong’s dynamic dining scene, showcases a bolder edge. His Carré de Veau — milk-fed Limousin veal cutlet with Yunnan matsutake baked in salt crust, Pommery mustard sauce, and mash — demonstrates his flair for reimagining French classics with rare seasonal treasures.

Other highlights from the menu include Prat Ar Coum oysters with smoked bone marrow and scallop, Langoustine with buckwheat and mandarin, and Rouget with bouillabaisse jus — a progression that balances delicacy with depth, comfort with surprise.

The Details

• Dates: 17–19 September 2025

• Time: 6:30 pm seating

• Venue: Restaurant Petrus, 56/F, Island Shangri-La, Hong Kong

• Menu: Six courses at HK$1,988 per person; eight courses at HK$2,588 per person (plus 10% service charge)

Book here