When Doha Meets the Peak of Hong Kong
As featured in Tatler Asia
In March 2026, the culinary narrative of IDAM traveled from the Museum of Islamic Art in Doha to the 56th floor of the Island Shangri-La. Restaurant Petrus, a culinary icon overlooking the shimmering Victoria Harbour in Hong Kong, became the stage for a premier Michelin chef collaboration, sparking a three-day dialogue between Middle Eastern terroir and French haute cuisine.
Two Worlds, One Language A successful Michelin chef collaboration requires more than just shared kitchen space; it demands mutual respect and a blending of philosophies. Collaborating with Executive Chef Uwe Opocensky was a masterclass in this exact balance.
As Tatler Asia elegantly noted in their coverage of our event, the goal of this journey was to transport the very essence of Alain Ducasse’s Doha flagship directly into Hong Kong’s fine dining scene. We achieved this by marrying classical French precision with IDAM’s deep-rooted philosophy of preservation, seasonality, and refined craftsmanship. In the kitchen, the Petrus team showed a remarkable eagerness to explore the “Alchemist” techniques we brought from Qatar. Together, we wove exotic spices, terroir-forward nuances, and immersive sensory layers into the menu, creating a bridge between the precision of Hong Kong’s luxury dining and the experimental spirit of the desert.
The Menu: An Alchemical Journey
Serving as the highly anticipated grand finale to Island Shangri-La’s esteemed “Gourmet March” series, the Michelin chef collaboration menu ran exclusively from March 26 to 28. Presented in an exquisite six-course and eight-course format, the sequence married my signature extractions with world-class local produce.
The Prelude: We began with an elegant trio of amuse-bouches: Hamachi with shiso and soya, a rich Foie Gras with truffle, and a complex bite of crispy chicken skin layered with cucumber gravlax and tuna ham.
The Sea: A highlight of the exchange was the lightly marinated Carabineros shrimp, paired with elderflower and avocado. We also presented Wild Turbot with a walnut and pine vinaigrette, emphasizing the challenge of balancing forest fats with sea proteins.
The Earth: Guests chose between a milk-fed lamb with peas and mint jus, or the legendary Olive Wagyu beef—a product that demands the utmost respect in preparation.
The Finale: The journey concluded with a Chocolate Soufflé Tartelette, a shared homage to the Ducasse DNA that connects our culinary heritage.
The Guest Experience
What struck me most during these three days was the Hong Kong diner. They are among the most curious in the world, eager to understand the “why” behind our extractions and 2-year aged camel fat. To Chef Uwe and the Petrus team: thank you for welcoming the Alchemist into your sanctuary.
