Tables Grill in collaboration with Fine Dining Lovers by S. Pellegrino and Acqua Panna and Gastroanuts Asia launches its first ‘Four Hands Epicurean Journey’, a recurring series of guest chef collaborations with Chef Hans Zahner of Tables Grill, showcasing the journey of a key ingredient within an exclusive tasting menu. For two days on 3 and 4 November 2018, Chef Hans will host an exclusive experience in collaboration with the Michelin-starred duo of Chef Hideaki Imahashi and Patissier Shoko Hirase from L’aube Restaurant in Tokyo with the key ingredient of yuzu. The six-course menu, paired with world-class wine, is priced at THB 5,900++.

Four Hands Epicurean Journey - Episode One Tables Grills

A recurring series of guest chef collaborations with Chef Hans Zahner of Tables Grill, showcasing the journey of a key ingredient within an exclusive tasting menu.

The connection between French and Japanese cuisine dates back centuries, evolving through a mutual respect and affinity for one another’s culinary techniques, precision and passion.  Focused on a single element from the familial roots of Chef Hideaki, this exquisite six-course collaborative dinner will centre around the Japanese citrus fruit, yuzu. Yuzu is known for its characteristically strong aroma.  The oil from its skin is marketed as a fragrance, and it is popular in many types of cuisine, especially Japanese.

Take part in the first exciting step of the Four Hands Epicurean Journey. For an update on the next episode please visit our website tablesgrill.com.

Six-course menu with wine pairing is THB 5,900++.

15% discount for Club at The Hyatt members, Citibank Ultima and SCB Private Banking.

For more information and reservations, please contact us on +66 2254 6250, email restaurants.bangh@hyatt.com or visit www.tablesgrill.com.

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About The Author

Founder

Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.

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