Feast for a King

HK$20,000 dinners and picnics on private islands are the norm for private chefs Nicholas Chew and Leonard Cheung. They talk to Tatler about the rise of luxury catering

By Tara Sobti

Just because restaurants were closed for dine-in last month, doesn’t mean Hong Kong’s one percenters were forced to slave over a stove for dinner. Trust the Tatler community to find a way to bring their favourite fine dining feasts into the comfort of their Peak, Repulse Bay and Stanley mansions and prevent the pandemic getting in the way of restaurant-grade gastronomy. At-home luxury catering is on the rise—just look at Eleanor Lam, who flooded her Instagram feed with pictures of decadent meals prepared by the Ocean Park Marriott hotel team. Or Feiping Chang, who had the chefs from Sushi Saito at the Four Seasons hotel prepare an omakase dining experience in her kitchen. When money is no object, hiring the very best in the business is easy as pie. “I…

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Tatler Hong Kong (Digital) - 1 Issue, October 2020

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