One-Michelin-starred Duddell’s in Hong Kong will welcome Taipei’s renowned Silks House for an exclusive two-night Cantonese collaboration taking place on 6 and 7 May 2026. The special dining experience brings together two respected restaurants known for their dedication to preserving and refining Cantonese culinary traditions through a jointly created eight-course tasting menu.

The collaboration also marks the first time Silks House will cook in Hong Kong, with a reciprocal event scheduled to take place later this year in Taipei.

A Cross-City Collaboration Celebrating Cantonese Heritage

The partnership highlights the shared culinary heritage between Hong Kong and Taiwan while showcasing the distinctive strengths of each kitchen. Guests can expect a menu that balances classical Cantonese techniques with refined interpretations of premium ingredients presented across multiple courses.

The tasting menu is priced at HK$1,980 per guest, excluding service charge, and reflects the culinary philosophies of both restaurants through carefully structured appetisers, seafood dishes, traditional delicacies and desserts.

Chef Max Wo (SilksHouse)Chef Chan Yau Leung (Duddell’s)

Silks House and Chef Max Wo Bring Refined Cantonese Craft to Hong Kong

Silks House, located within Regent Taipei, is led by veteran Cantonese chef Max Wo, who brings more than three decades of experience to the kitchen. Having previously trained at Hong Kong’s well-known Lei Garden, he has shaped Silks House into one of Taiwan’s leading Cantonese dining destinations since taking on the role of head chef in 2019.

The restaurant has received consistent recognition across regional dining guides, including listings in the MICHELIN Guide Taipei, the Tatler Asia Best Restaurants selection and the extended Asia’s 50 Best Restaurants rankings. Its reputation is built on precise execution of traditional Cantonese techniques and thoughtful use of premium ingredients.

Signature dishes at Silks House include xishi soup rice prepared with lobster, mud crab and white prawns, alongside steamed king crab with egg and Shaoxing wine and its well-known char siu pork.

Highlights from the Eight-Course Collaboration Menu

The collaborative tasting menu opens with appetisers contributed by both kitchens, combining nostalgic Cantonese flavours with refined modern presentations.

Duddell’s begins the experience with dishes such as Deep-fried Egg Custard with Chicken Testicle and Crispy Suckling Pig paired with Royal Cristal Caviar, while Silks House presents cold starters including Botan Shrimp with Thai Basil and Vegetarian Jade Rolls with betel nut and bamboo shoots.

The meal continues with Double-boiled Chicken and Squab Soup with Fish Maw before moving into seafood highlights such as Steamed Australian Lobster with Minced Pork Patty.

One of the centrepieces of the evening is the Braised 23-head Dried Abalone with Abalone Puff Pastry, a collaborative dish that reflects the luxury and craftsmanship associated with traditional Cantonese banquet cuisine.

Additional savoury courses include Braised Local Beef Brisket with Japanese Daikon in Chu Hou sauce and Poached White Eggplant with Sabah vegetables in fresh lobster broth.

Mapo Tofu with Mud Crab, served with Wuchang rice (Silks House)

Silks House then presents Mapo Tofu with Mud Crab served with Wuchang rice as the main course, offering a rich and flavourful interpretation of the classic dish.

Dessert concludes the experience with Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese white pear, paired with Crispy Sesame Ball filled with bird’s nest and molten almond cream.

Together, the menu reflects the shared commitment of both restaurants to preserving Cantonese culinary traditions while presenting them through a contemporary collaborative format.

Dates: 6–7 May 2026
Time: Dinner only
Venue: Duddell’s Hong Kong
Address: Level 3 & 4, 1 Duddell Street, Central, Hong Kong

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Images: Duddell’s Hong Kong