Crossover Across the Straits

There seems to be a constant stream of chefs coming in from overseas working alongside with local restaurants for special collaboration menus, or so called four-hand meals. The latest I had the opportunity to try was the one featuring two creative chefs I love, Chef Agustin Balbi of Haku Hong Kong and Chef Kai Ho of Taipei’s Tairroir, plus the Japanese bartender Shuzo Nagumo of the Mixologist Salon in Ginza. They came into Hong Kong for a 2-day-only collaboration event in late September.

Très Bon Tairroir

With a few other Hong Kong friends happened to be in Taipei for the weekend, we met up for lunch at Tairroir on Sunday. I felt like we have booked out the whole place when the eight of us took up the two big tables in the cozy dining room of the restaurant.