Vogue Hong Kong and Landmark Hong Kong kick off the “Tasting Mastery” series with a bang! The new culinary experience boasts a one-of-a-kind six-hand menu co-created by Vogue Hong Kong food columnist and celebrated food critic Susan Jung, alongside Michelin Star executive chef Nicolas Boutin and modern French restaurant Ami’s chef de cuisine Léa Cantalloube.

At the heart of the menu is the Yellow Chicken, which features Ami’s signature tunnel-boned chicken stuffed with glutinous rice with dried shrimp, dried scallops, sauteed shiitake mushroom and soy sauce — which takes reference from Jung’s very own “nor mai gai” chicken recipe in her cookbook Kung Pao and Beyond: Fried Chicken Recipes from East and Southeast Asia. To top it off? Boutin’s caramel jus, which lends a French touch to the traditional Asian dish.

Another highlight is a collaborative dessert by Jung and Cantalloube, comprising a symphony of lychee puree, Kaffir lime zest, fresh lychee brunoise, and a whipped ganache infused with Kaffir lime leaf and white chocolate, paired with lychee sorbet and yoghurt crisp on the side with a serving of fresh lychee. “It’s one of my favourite fruits with a unique texture, and it’s in season now,” Jung shares.