Ten Flavours of Hong Kong, the ambitious tasting menu launched by Chinesology, is a halal-friendly tribute to the city’s vibrant, multifaceted food heritage told through 10 meticulously crafted dishes, each echoing a different facet of Hong Kong’s culinary soul.

The restaurant in IFC Mall has quickly become a beacon of modern Chinese culinary artistry, and its interiors whisper stories of tradition and contemporary elegance. High ceilings, shimmering mirrors and lush marble accents create an environment that’s as much a sanctuary for the senses as it is a showcase of culinary craftsmanship. Chef Saito Chau, the mastermind behind this culinary voyage, speaks passionately of his inspiration. He says: “With Ten Flavours, we wanted to encapsulate that diversity in a way that honours tradition but also invites new interpretations.”

The menu is a symphony of flavours, carefully curated with the support of beloved local brands and farms. From the legendary Lee Kum Kee’s centuries-old soy sauces to Tin Hong Chicken’s halal-certified poultry from the Kam Tin valley, each ingredient salutes Hong Kong’s resourcefulness and local pride.

Take, for example, the opening act of Chilled King Prawn with Seaweed and Lee Kum Kee Soy Sauce. Here, Chau reimagines traditional Chiu Chow flavours with a modern twist: succulent prawns are marinated in naturally fermented soy sauce, paired with kudzu rice transformed into delicate ‘caviar’, and infused with Tieguanyin sparkling tea.

Deep Fried King Crab Claw showcases Hong Kong’s famous Typhoon Shelter cooking method – stir-frying with garlic and chilli to preserve the crustacean’s natural sweetness. The palate-refreshing Homemade Sorbet with Vita Lemon Tea Flavour follows, a homage to the city’s iconic beverage culture.

The narrative continues with the likes of Braised Lee Hoong Kee Premium Dried Abalone with Stone Grains, starring sea snails sourced from South Africa and stewed in a house-secret, flavour-rich sauce in an ode to Hong Kong’s love affair with dried seafood and treasured ingredients. Smoked Tin Hong Chicken with Rock Oolong Tea Leaf, meanwhile, showcases the first halal-certified chicken in Hong Kong; the bird is air-dried and smoked with fragrant Fujian tea leaves, resulting in a dish that’s both nostalgic and novel.

“Balancing tradition with innovation is a challenge, but it’s what makes this journey exciting,” reflects Chau. “We respect the ingredients and techniques passed down through generations, but we’re not afraid to push boundaries, using sous-vide, molecular plating and contemporary presentations to make each dish a story in itself.”

Part of what makes this experience special is the collaboration with local brands that embody Hong Kong’s culinary resilience. Lee Kum Kee sauces lend depth, Tin Hong Chicken instils freshness, and Nestlé’s condensed milk adds a touch of sweetness to the elegant Longan and Gum Tragacanth Panna Cotta, the first of two desserts.

When asked about the philosophy behind the menu, Chau emphasises respect for ingredients, for history and for cultural identity. “Our goal was to create a halal menu that feels authentic, yet accessible. Each dish is a story, a reflection of Hong Kong’s resilience and creativity,” he explains.

The gifted Chau shares his vision of future projects: “We want to continue exploring fusion – blending local ingredients with global techniques, and developing immersive dining experiences that tell the story of Hong Kong’s culinary evolution. Sustainability and local sourcing will be at the core of these endeavours.”

Without a doubt, the one-of-a-kind Ten Flavours menu fosters cultural understanding through the universal language of good food. As the chef eloquently puts it, “Food is a bridge. It unites us, tells our stories, and keeps our heritage alive.” And at Chinesology, that story is as rich, diverse and vibrant as Hong Kong itself.