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, 12 p.m. to 2:30 p.m. daily.

• Seafood on Ice

• Caviar & Fig Blini

• Lobster Yee Mein

• Onsen Egg with Sea Urchin & Salmon Roe

• Grilled Wagyu Beef Oyster Blade 

• Sliced Beef & OX Tongue in Chilli Sauce

• Chilled Chicken in Chilli Oil

• Fried Spicy Beef

• Stir-fried Shrimp 

• Wok-fried Pork Belly

• Wok-fried Chicken with Chilli

• Boiled Beef in Sour & Spicy Broth

• Mapo Tofu

• Enticing Desserts

All delicacies will be served on cycle.

Inclusive of free-flow orange juice, soft drinks, coffee, and tea, plus selected beers available during weekend lunch.