Enjoy up to 30% discount at Food Studio and turn up the heat with an extraordinary culinary collaboration this summer!

We are proud to welcome Chef Wang Haiwei, Walt, from the prestigious The St. Regis Chengdu, bringing his signature mastery of bold and vibrant Sichuan flavours to Hong Kong.  Indulge in a tantalising journey of authentic spicy delicacies, where each dish showcases the harmonious balance of heat, aroma, and rich heritage. From the numbing sensation of premium Sichuan peppercorns to the layered depth of handcrafted sauces, the experience is further elevated by four signature elements — lobster, sea urchin, caviar, and Wagyu.

Available from 1 July to 31 August 2026, 6:30 p.m. to 9:30 p.m. daily.

• Seafood on Ice

• Sea Urchin Taco with Caviar

• Freshly Steamed Lobster

• Roasted Wagyu Beef

• Poached Duck Foie Gras in Porcini and Burdock Broth with Asparagus, Mushrooms & Shaved Summer Black Truffle

• Duck Foie Gras & Peking Duck with Shaved Summer Black Truffle

• Zhang Fei Spicy Beef

• Sichuan Assorted Pickles

• Wok-fried Frog with Fresh Sichuan Pepper

• Boiled Sliced Fish Sichuan Style

• Sichuan style Warm Tossed Pork Trotter

• Kung Pao Shrimp

• Duck Braised with Bamboo Shoot & Beer

• Enticing Desserts

                     

All delicacies will be served on cycle.

Inclusive of free-flow orange juice, soft drinks, coffee, tea and selected beer.