Hong Kong diners visiting The Murray, Hong Kong this November can explore two rather different approaches to fine dining. The hotel is welcoming chef Jarrod Verbiak for a one-night dinner inspired by southern France, followed by a three-night seafood tasting menu from British chef Tom Brown.

The events take place at two of the hotel’s restaurants: The Tai Pan on 20 November and rooftop restaurant Popinjays from 24 to 26 November 2026. Both are set-menu experiences, with a 10% service charge added to the advertised prices.

Jarrod Verbiak brings Provençal cooking to The Tai Pan on 20 November

Chef Jarrod Verbiak’s five-course Menu Provençal draws on the ingredients and cooking traditions of Provence and the French Mediterranean. Verbiak trained at the Culinary Institute of America and worked with Daniel Boulud’s restaurant group for 13 years before helping to develop dining concepts for Rosewood Hotels and other restaurant groups in Asia.

The dinner begins with rosemary and black olive fougasse, green olive tapenade and olive oil, followed by citrus-cured and confit tuna with anchoïade dressing, fried artichoke and chickpea panisse. A traditional pâté en croûte filled with duck and foie gras comes next, served with pickled beetroot, cornichons and tarragon mustard.

The main course is Porchetta Niçoise: slow-roasted stuffed suckling pig with pork jus, sauce verte, ratatouille and olive oil-crushed potatoes. Dessert combines pistachio sponge, mascarpone mousse, raspberry and orange zest.

Date: Friday, 20 November 2026
Venue: The Tai Pan, UG/F, The Murray, Hong Kong
Price: HK$788 per person, plus 10% service charge (HK$866.80 including service)
Reservations: Book The Tai Pan

Tom Brown takes over Popinjays from 24 to 26 November

From 24 to 26 November, Popinjays will host a seven-course menu by British chef Tom Brown, whose cooking is particularly associated with seafood. Brown previously led the kitchen at Outlaw’s at The Capital and founded the now-closed Cornerstone in London. His restaurant Tom Brown at The Capital received one MICHELIN star in the 2026 guide, according to the hotel’s announcement.

The Hong Kong menu brings together Japanese seafood, European techniques and familiar British flavours. It opens with a buffalo oyster accompanied by ranch dressing and Oscietra caviar, followed by Japanese bluefin tuna tartare with egg yolk, radish, ponzu and Hokkaido uni.

Other dishes include cured Japanese sea bream with ajo blanco and grapes, a crab bun with roe custard and tomatoes, and cuttlefish ‘cacio e pepe’ with winter black truffle. Roast toothfish with chicken butter sauce and spinach forms the main course, while sticky toffee madeleines with vanilla mascarpone and whiskey caramel finish the meal.

Dates: Tuesday to Thursday, 24–26 November 2026
Venue: Popinjays, 26/F, The Murray, Hong Kong
Price: HK$1,588 per person, plus 10% service charge (HK$1,746.80 including service)
Reservations: Book Popinjays

Two menus for different tastes

The contrast between the collaborations is part of their appeal. Verbiak’s dinner centres on the rustic, olive oil-rich cooking of southern France, with pork, pâté and Mediterranean accompaniments. Brown’s residency is a more seafood-driven tasting menu, combining Japanese ingredients with contemporary British influences.

Both experiences are limited to their announced dates, so diners planning a visit to Hong Kong in late November may wish to check availability directly with the restaurants. Prices and dishes are based on The Murray’s press announcement dated 5 November 2026 and may be subject to change.