Beef and foie gras, Felix chefs past and present, Burgundy and Mexico

David Abella, the original chef of Felix at the Peninsula in Tsim Sha Tsui when the restaurant opened in 1994, is returning to the kitchen from September 25-27 to cook with current Felix chef, Yoshiharu Kaji.

On September 25, the chefs are preparing an eight-course dinner (HK$1,880 plus 10 per cent), with dishes such as marinated salmon and red sea bream terrine with fruit tomato coulis and fresh caviar; and slow-cooked Australian wagyu beef with black truffle and French duck liver royale.

The following day, there will be a charity cooking class, with proceeds going to food waste reduction programmes; the HK$2,888 price includes champagne breakfast and lunch at Felix. That evening, the chefs are cooking a six-course wine dinner (HK$2,280 plus 10 per cent), with dishes that include medium-cooked kuruma prawn with matsutake mushrooms, paired with the Willamette Valley Vineyards Riesling 2013; and mini salted caramel chocolate lava cake with peanut butter gelato served with the EOS Zinfandel Port 2006.