November Feature
The Cuisine of Alma by Juan Amador, Singapore 
and Plaisance by Mauro Colagreco, Hong Kong
13 – 15 November 2024
1/F, 1 Duddell St, Central, Hong Kong
Join us for an extraordinary gastronomic affair as Chef Yew Eng Tong of 1-Michelin Star Alma by Juan Amador, Singapore joins Chef Mitsuru Konishi of Plaisance by Mauro Colagreco for an exclusive four-hands dinner.
For 3 nights only, Chef Yew showcases his signature modern European menu infused with Asian accents, skilfully infusing his penchant for using fruits and vegetables. Accompanying him is Chef Konishi, who displays the delicate blend of signature flair, original touch and traditional techniques that has quickly earned him a prestigious reputation in the culinary world and among gourmets who appreciate his refined French-Japanese imprint.
Featuring dishes such as Ping Yuen Chicken with Mushroom Consommé, and Japanese A4 Wagyu, with Légumes and Smoked Dashi, indulge in an expertly curated menu that features a unique fusion of flavours.
Exclusively for HSBC Premier Mastercard ® Credit Cardholders.
About Chef Yew Eng Tong
Executive Chef
Alma by Juan Amador, Singapore 
Chef Yew, a born and bred Singaporean, was the opening chef of Ocean Restaurant at Resorts World Sentosa, where he worked closely with American celebrity chef, Cat Cora, on the launch of the farm-to-table inspired menu in 2013.
A chef who strongly believes that there are no shortcuts to building the foundation of cooking, he always credits his time spent working with 3-Michelin star Chef Christian Bau (Victor’s Dining) as a turning point in his culinary life. He has always been part of Bau’s Asian team for his four-hands pop-ups in this part of the world, most recently at Michelin starred Noi @ Four Seasons Hotel Hong Kong.
About Mitsuru Konishi
Executive Chef
Plaisance by Mauro Colagreco, Hong Kong
About Plaisance by Mauro Colagreco
Born and raised in Okayama, Japan, Chef Konishi discovered his passion for cooking at the age of 18 and soon embarked on a culinary journey exploring French cuisine. Chef Konishi forged his delicate blend of contemporary French technique and intelligent Japanese flair in some of the world’s most demanding kitchens, such as two Michelin-starred L’ATELIER de Joël Robuchon in Tokyo, and at L’Hôtel de Carantec in France and at Taillevent, where he became the first Japanese Sous Chef in the famed restaurant’s history.