CONTINUING to enrich the Hong Kong food scene with exciting global culinary talent, Four Seasons Hotel Hong Kong brings its latest pop-up restaurant collaboration to The Lounge this September.

Venturing to the food-loving city of Taipei, The Lounge will showcase umami-led dishes from chef Lam Ming-kin, one of Taiwan’s rising stars on the culinary scene. Signature dishes from two of his sensational modern French restaurants, Chou Chou and Longtail, can be found on pop-up menus available in The Lounge from Sept. 19 to 23.

Born and raised in Hong Kong, Lam comes full circle to the city of his birth offering Asian-inspired cuisine that pays homage to his classical French training.

In his career to date, Lam has had his hands in some of the world’s finest kitchens including Vong in Mandarin Oriental Hotel Hong Kong, Apicius and Guy Savoy’s Le Chiberta in Paris, and Jean Georges in New York.

After years of honing his skills in fine dining institutions, Lam now owns and operates two restaurants in Taipei: Chou Chou, a modern brasserie, and Longtail, a contemporary restaurant that reflects his unique life and food experiences living and traveling throughout Asia.

Lam reinterprets French food with regional ingredients and localized flavors from Taiwan, layering dimensions with an Asian flair. Guests will appreciate the refreshing flavors and subtle nuances brought by Taiwanese herbs such as in the seared abalone with “three cup” sauce, Taiwanese basil pesto and pink peppercorn.

Exemplifying the Longtail philosophy, the abalone is cooked sous vide and seared on the stove to give a crispy texture, then served with a traditionally prepared Taiwanese three cup sauce of soy sauce, sesame oil and sugar, and finished off with the unexpected twist of Taiwanese basil pesto and pink peppercorn.

While Lam’s first venture, Chou Chou, has already established itself as a Taipei French bistro classic, his latest venture, Longtail, expands on his range of Asian-inspired offerings.

Guests will have a chance to sample the signature dish from his new establishment: whole roasted duck with spiced orange glaze, turnip and thyme, a dish best enjoyed when sharing with four or more good friends.(Tang Li)