The Ritz-Carlton's Chef's Table has been set.
In a private dining room on the 102nd floor of the International Commerce Centre, Kowloon, executive chef Peter Find and his team will be serving customised dinners of up to 12 courses featuring seasonal produce.
'Guests are booking a unique experience - and everything is personalised,' Find says.
The evening starts with olive oil. Twelve Italian oils infused with ingredients such as ginger, dill and basil are served in test tube-like bottles for diners to sample before the dishes are served.
The hands-on fun continues when the food arrives. Previous dishes served at the Chef's Table have included a 'present' in transparent wrapping, providing a glimpse of the scallop, leek and truffle inside. Once opened, the parcel's contents were paired with honey scooped from a beehive frame in front of guests.
If it's a chilly day, expect something along the lines of chestnut soup. Served in a heated clay bowl, the soup may come with a spoon drizzled with truffle oil. This could be followed by a lime sorbet freshly whisked with liquid nitrogen and a tender and juicy beef wellington.