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LANDMARK Continues ‘Tasting Mastery’ Culinary Adventure with ChineseVietnamese Flavours at China Tang LANDMARK

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Celebrated food critic Susan Jung collaborates with award-winning chefs from China Tang and SẾP for new tasting menu at LANDMARK in August and September

(Hong Kong, 24 August, 2023) – LANDMARK Tasting Mastery culinary series, which brings renowned food critics and award-winning chefs together to co-create exclusive menus, is back for a second run at China Tang LANDMARK from August 25 to the end of September.

This time, celebrated food critic Susan Jung, China Tang LANDMARK Executive Chef Menex Cheung and DoBee Lam of Vietnamese restaurant SẾP bring Chinese, Vietnamese and Korean influences together for an exciting new “six hand” collaboration.

All three collaborators contribute to create the inspiring signature poultry course, SMD Chicken – Deep-fried Chicken with Cuttlefish, Abalone, Sea Cucumber, Fish Maw and SẾP Homemade Smoked Chili Sauce.

The two chefs bring Chinese and Vietnamese influences together for the appetiser of Barbecued Iberico pork with Crispy Banh Xeo and the rice-noodle course of Huế Lemongrass Bouillon poached Wuchang Rice, Gyeongju Hanwoo, Matsutake, Wagyu Dripping.

The soup course of Coconut Soup with Caviar, Lobster and Crab Meat is a solo signature creation by Chef Menex, echoing China Tang LANDMARK’s traditions of Cantonese, Beijing and Sichuan cuisine.

The seafood dish of Smoked Toothfish, Okinawa Cane Sugar, Lemongrass, Tamarind and Pineapple is the signature domain of Chef DoBee, renowned for the wood-fire concept of exquisite Indochine Vietnamese dishes infused with French-style at SẾP.

Finally, to round-off a culinary journey for the senses, dessert is a heavenly trio of Peach Sago Cream, Homemade Ginger Ice-cream and Caramel Salted Egg Tart imagined by food critic Ms Jung.

“It’s not difficult to see the influence and elements of all three of us in each dish,” says Ms Jung. “This new ‘LANDMARK Tasting Mastery’ menu required the three of us to work closely together to create the cuisine combination – from the Vietnamese-style barbecued pork appetiser to fried chicken with American-style Korean influences, and ‘crossing the bridge’ rice noodles.”

The creative trio add: “We hope guests enjoy their dining experience, discovering the harmonious fusion of Cantonese cuisine and the warm and smoky flavours of wood-fired Vietnamese cuisine with French colonial influences. The incorporation of Korean-style fried chicken with other elements adds another unique twist.”

“Discerning diners will appreciate the distinct flavours and cultural influences of these three countries, which epitomise Asia’s diverse culinary traditions. With this second edition of LANDMARK Tasting Mastery, we continue to partner with Susan and tops chefs to curate new and unique experiences. Through this series, we bring forth reimagined dishes for truly one-of-a-kind culinary adventures, reinforcing LANDMARK’s image as the ultimate Hong Kong destination for fine dining,” says Ms Jennifer Lam, Hong Kong Land’s Director & Head of Marketing and Communications.

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Prices subject to 10% service charge.

Stay tuned for another edition of the LANDMARK Tasting Mastery series, where LANDMARK will bring together a new group of culinary talents to create an exclusive menu once again.

LANDMARK is home to 14+1 Michelin Stars, 8 Black Pearl Diamonds, and 36 Forbes Travel Guide Stars.The ‘Tasting Mastery’ series was launched in July with a six-hand menu co-created at modern French restaurant Ami by Michelin Star executive chef Nicolas Boutin and chef de cuisine Léa Cantalloube alongside Susan Jung.


LANDMARK represents the epitome of top-tier luxury shopping and lifestyle experiences. Drawing from a rich heritage which began in 1904 – LANDMARK today is the luxury shopping destination of Hongkong Land’s Central portfolio including 4 iconic connected buildings, LANDMARK ATRIUM, LANDMARK ALEXANDRA, LANDMARK CHATER and LANDMARK PRINCE’S. LANDMARK offers approximately 208 of the finest stores and restaurants, all seamlessly linked by pedestrian bridges. From high fashion and accessories to watches and jewellery, from luxury living to beauty and grooming, from international cuisine to authentic gourmet dining, LANDMARK brings the ultimate shopping experience to the discerning customer.

About China Tang

The story of China Tang begins with the late Sir David Tang, a prominent art aficionado with an incredible flair for design, who co-founded the restaurant with Dr Peter Lam Kin-ngok, a renowned gourmand and fine-dining connoisseur. China Tang Landmark offers the best of Chinese food in the most sumptuous and comfortable surroundings. The interior stands out in both elegance and character, fusing chinoiserie and refined British colonial touches, through hand-embroidered wallpaper, antiques and eclectic objects d’art. Distilling centuries of history and tradition into a unique dining experience, our menu leverages the far-reaching culinary wisdom of China, with distinctive flavors from Canton, Beijing and Sichuan. Executive Chef Menex Cheung and the team craft delectable dishes with only top quality produce around the world in order to indulge guests with culinary masterpieces.

About SẾP

This contemporary Indochine Vietnamese restaurant with wood-fire concept is named the Vietnamese word SẾP, which originated from the French word “Chef”, meaning “Boss” or “Chef”. Executive Chef DoBee Lam brings a brand new dining experience to enjoy the unique comfort food at SẾP – “SENSE like a Chef and EAT like a Boss”. The executive chef spent seven years working in Vietnam where he fell in love with wood-fired cooking and was keen to introduce the concept to Hong Kong when he returned home. Sếp specialises in modern Indochine Vietnamese fare using a woodfired grill in the open kitchen. Menus with 8 or 10 courses feature must-tries like Hoi An poulet made with dry-aged local three-yellow chicken, and bún bò Huế with premium black angus beef. The interior is fitting for the Central crowd with discerning taste, fitted with burnt wood-panelled walls (represents wood-fire cooking), biophilic bamboo walls and ceilings (natural essence of Vietnam) and a fine touch of Indochine artworks and decorations (colonial influence) and golden wall panels throughout the welcome area.

About Susan Jung

Known for her impressive two-decades-long career as Food and Drinks Editor at SCMP, Jung currently continues her expert commentary on Hong Kong’s ever-evolving food culture and culinary landscape as a food columnist at VOGUE Hong Kong, while maintaining an esteemed position as Hong Kong, Macau, and Taiwan Academy Chairforthe World’s 50 Best Restaurants and Asia’s 50 Best Restaurants. She is an accomplished pastry chef and has previously produced two cookbooks and has been featured in countless publications, including The Guardian and Bon Appetit, and moderation panels. Jung currently celebrates the launch of her third and latest publication, Kung Pao & Beyond: Fried Chicken Recipes from East & Southeast Asia.

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Issued by GHC Asia on behalf of LANDMARK

For more information, please contact:

Hongkong Land

Jennifer Lam   +852 2842 8222

Anna Tang        +852 2842 8497

Ray Li                +852 2842 8123

Lai Sun Dining

Vincci Cheng     +852 9835 1544

Iris Ng                 +852 6939 2906

For media enquiries, please contact:

GHC Asia

Jasmine Hung    +852 6509 9978

Grace Chan         +852 5564 7972

Heidi Yip             +852 5533 0554