David Lai was Time Out Hong Kong’s Chef of the Year in 2012. He has worked with some of the world’s best chefs including Alain Ducasse at Spoon.
Michelin-starred NUR’s chef Nurdin Topham worked for ten years with Raymond Blanc at Le Manoir aux Quat’Saisons and interned at NOMA’s Nordic Food Lab.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending CHEF TALKS!