Indian spices and Japanese charcoal cooking will come together at Leela Hong Kong on 18 and 19 November 2026, as the restaurant celebrates its third anniversary with a collaboration featuring Taipei’s Fumée.

Leela’s Executive Chef Manav Tuli and Fumée’s Chef Ryu Shunsuke have created a tasting menu that combines techniques and flavours from both kitchens. Rather than serving separate Indian and Japanese courses, the chefs are incorporating elements of both cuisines into individual dishes. The collaboration began with two dinners in Taipei on 17 and 18 October before moving to Hong Kong next month.

Indian tandoor meets Japanese yakitori

The shared starting point is fire. At Leela, tandoor and open-fire cooking feature prominently in Tuli’s interpretation of regional Indian cuisine. Fumée takes inspiration from the Japanese philosophy of hi-asobi, or “playing with fire”, using precise adjustments to charcoal heat, cooking distance and timing.

Fumée is the Taiwanese sister restaurant of Osaka’s MICHELIN-starred Yakitori Ichimatsu. Led by Chef Ryu, it is known for a chicken-focused tasting menu that explores far more than conventional skewers.

What’s on the Leela x Fumée menu?

The meal opens with Chicken Broth Chawanmushi with Mozzarella and Grilled Corn, followed by Black Garlic and Tamarind Chicken Skin Chaat, which brings crisp chicken skin together with tangy tamarind and savoury-sweet black garlic.

Skewers form an important part of the menu, including a Chicken Neck Skewer with Green Guava Chutney and a Tandoori Chicken Meatball Skewer with Indian Spices. Another jointly developed course, Wood-Fired Chicken Wing with Gunpowder Spice, combines Fumée’s smoke-led grilling with Indian seasoning. The collaboration’s Taipei preparation uses oak smoke before finishing the wings over high heat.

Elsewhere, guests can expect a Matcha Lassi, Fumée’s Chicken Liver Monaka, and Deep-Fried Pigeon with Persimmon Orange Chutney. The savoury courses conclude with Chicken Broth Ramen. Dessert is another joint creation: Masala Chai Warabi Mochi with Jaggery Ice Cream, bringing Japanese confectionery together with fragrant Indian spices and jaggery.

Two chefs, two approaches to fire

Chef Ryu grew up around yakitori at his father’s restaurant in Fukuoka. After studying at Osaka’s Tsuji Culinary Institute, he trained at Yakitori Ichimatsu before taking charge of Fumée in Taiwan in 2023.

The anniversary dinner continues Leela’s series of cross-cultural culinary collaborations. The Hong Kong restaurant previously partnered with Singapore’s Labyrinth for Masala Meets Merlion and hosted a collaboration with Bangkok’s JHOL. For more background on the restaurant’s approach to contemporary Indian food, see our coverage of Leela’s seasonal Indian menus.

Leela x Fumée Hong Kong dinner details

• Dates: 18–19 November 2026 (dinner only)
• Venue: Leela, Shops 301–310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong
• Price: HK$1,280 per person, plus 10% service charge
• Reservations: Visit Leela’s official website or call +852 2882 5316

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Images: Leela x Fumee Hong Kong