A nostalgic and sentimental tasting menu inspired by Chef Bruno’s personal life chapters and international culinary inspiration

 
(Hong Kong, July 6, 2026) The latest culinary creations from Chef Bruno arrive as a deeply personal narrative, rooted in a summer of transformation and global exploration. Constantly seeking new avenues of inspiration, Chef Bruno draws from his recent honeymoon journey through Korea and Europe, seamlessly intertwining those memories with the rhythms of his daily life in Hong Kong. As the vibrant season takes hold, this new menu celebrates both seasonal bounty and profound sentiment, with each plate serving as an exquisite culinary translation of his life’s latest chapters into a uniquely curated dining experience.

 

Foie Gras and Bokbunja, delicate small bite featuring a velvety foie gras terrine mousse crowned with a vibrant raspberry jelly. The natural sweetness and sharp acidity of the fruit flawlessly balance the buttery creaminess of the foie gras, creating a beautiful, harmonious note to start the meal.

 

 

Crispy Tilefish in Coconut, a refined summer seafood dish featuring a tropical touch, crispy tilefish rests atop a vibrant, refreshing relish of Hami melon, coriander, and Chinese celery. This bright, herbaceous layer sits perfectly above a homemade coconut cream sauce at the bottom, beautifully balancing the crisp tilefish with the refreshing, clean notes of the greens and tropical elements.

 

 

Ssuk, Onion & Scallop. Deceptively simple in appearance, this creation carries layers of unexpected complexity. Chef Bruno delicately places raw scallops at the base, topped with a light onion soup and topped with an ethereal ssuk (Korean spring mugwort) foam. Known for its earthy, herbal notes, the ssuk is thoughtfully presented as a foam to temper its natural bitterness while preserving its pure, aromatic scent. Guests are delighted by the hidden depth beneath the minimalist presentation, which serves beautifully as a refreshing palate cleanser to prepare them for the courses ahead.

 

 

Blue Lobster, Crown Daisy, Romesco. Inspired by his recent travels to Spain, Chef Bruno’s latest creation highlights the natural sweetness of the blue lobster, delicately grilled over the charcoal to and paired with two distinct, homemade sauces: a vibrant fermented kumquat and crown daisy sauce, and a classic Spanish romesco blending almonds, bell peppers, and tomatoes. To offer an inventive contrast to the classic tail presentation, Chef Bruno transformed the lobster claw to a savory Korean-style pancake (jeon), a light Asian twist to the dish, beautifully finished with baby crown daisy, lemon balm and mustard leaf on top.

 

 

Lamb Loin & Tomato “Army Stew”. Inspired by the comforting, rich depths of the classic Korean delicacy Budae Jjigae (Army Stew), Chef Bruno reimagines this nostalgic dish with an upscale, seasonal approach. In place of traditional processed meats, premium New Zealand lamb loin is gently slow-cooked, then finished over charcoal to unlock an aromatic char while rendering away excess richness. Embracing the spirit of the traditional stew, Chef Bruno elevates it with green peas and kidney beans slowly simmered in a bright summer tomato sauce, finished with a smooth potato puree.

 

 

Summer Squash Rice cooked in Cast Iron Pot, Grilled Freshwater Eel, a personal interpretation of freshwater eel, an ingredient deeply rooted in Korean culinary culture. Chef Bruno presents the delicacy expertly grilled over charcoal and paired with a cast-iron pot of Korean rice and summer zucchini, slow-cooked until perfectly tender and finished with a fragrant drizzle of thyme oil. Served alongside two curated seasonal banchan, the dish beautifully honors traditional Korean nourishment through a refined lens.

 

Watermelon and Five-Flavor Berry Granita. Inspired by the refreshing spirit of a summer fruit punch, this vibrant dessert pairs the crisp sweetness of seasonal watermelon with the complex, tart notes of five-flavor berry (omija). Crafted into an icy, invigorating granita and topped with sparkling jelly, it offers a beautifully light and refreshing finale to the summer menu.

 

 

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