Current Feature
The Cuisine of Chef Shunsuke Shimomura of Resonance, Bangkok 
and Chef Aven Lau of ÉPURE, Hong Kong
10 – 12 September 2025
ÉPURE, Shop 403, Level 4, Ocean Centre, Harbour City, Canton Rd, Tsim Sha Tsui, Hong Kong
Prepare to embark on a gastronomic adventure this September as Chef Shunsuke Shimomura of 1-Michelin Star Resonance, Bangkok joins Chef Aven Lau at 1-Michelin Star ÉPURE, Hong Kong for an exclusive four hands collaboration.
Indulge in Chef Shunsuke’s signature “Boundless Cuisine”, where he perfectly showcases French-Japanese culinary techniques using a combination of Japanese-Asian produce and flavours that reflect his global experience. Meanwhile, Chef Aven showcases his mastery in contemporary European cuisine through classic dishes with innovative Asian twists, where every creation harmonises visual elegance with resonant flavours.
For 3 days only, these 2 celebrated chefs present a specially curated menu against backdrop of ÉPURE’s Parisian-inspired interiors and sweeping views of Victoria Harbour. This promises to be an unforgettable evening of precision, artistry and a personal touch.
Exclusively for HSBC Global Private Banking Mastercard® Debit Card, Privé, and Premier Mastercard® Credit Card Cardholders.
About Chef Shunsuke Shimomura
Co-Owner/Chef
Resonance, Bangkok 
Chef Shimomura’s humbling boyhood and his doting father preparing meals for his son was the pivotal memory that sent him through culinary school and internships at multiple Michelin-starred restaurants. The young chef took positions in world-famous culinary locations like Italy and France. Then it was at Melbourne’s Amaru that his skillset had matured. He later established his style – attention to the ingredients and process of revealing their subtle flavours.
About Chef Aven Lau
Chef de Cuisine
ÉPURE, Hong Kong
From starting out at humble cafés in Singapore to climbing the heights of fine dining, Chef Aven has embraced a fascinating journey in gastronomy. Fuelled by endless curiosity and an insatiable drive, his first stop for a formal practice of French cuisine was at Saveur in Singapore where he learned under Chef Tyler Lai, the former sous chef of culinary legend Joël Robuchon. He then moved on to work in highly-acclaimed restaurants around the world, such as 3-Michelin Star Odette, Singapore (#25 World’s 50 Best Restaurants 2025), Kadeau’s locations in Copenhagen (2-Michelin Stars) and Bornholm Island (1-Michelin Star), 1-Michelin Star BELON, Hong Kong, and Bâtard, Hong Kong (# 82 Asia’s 50 Best Restaurants 2022). In 2020, Chef Aven was honoured as SCMP’s 100 Top Tables Rising Star Winner and Tatler’s Rising Star Chef Award.
