We are curating an exciting 4-hands popup series with some of the best local talents, tfvsjs.syut earned a cult following for imaginative dishes that wouldn’t look out of place in a fine dining restaurant, chef Sean Yuen, together with our very own chef Devon Hou.
The incredible 8-course menu ($980 for 8-Course Tasting Menu, additional $480 for wine pairing) focuses on hero-ing seafood and vegetables, while showcasing both chef’s European cooking style in a modern creative fashion. (see below)
The Prototype Menu
Sicilian red prawn
Junmai/blistered tomato/ginger/chive
Mussels
Nectarine/parsley oil
Soft Shell Crab
Egg yolk/preserve lemon/watermelon radish pickles
Squid Cake
Chargrill cabbage/almond milk avocado/kombu powder
Swordfish Belly
Fregola pasta/choi sum / anchovy
Threadfin fish
Spiced yogurt/kale gremolata
White Rabbit Candy
Celeriac/green apple
Winter melon
oolong tea/longan
About Sean:
Chef Sean has been in the industry for over 15 years, he started his early career at Pearl a modern Australian fine dining restaurant in Melbourne. After he returned to Hong Kong, he worked at Caprice to further hone his skills before opening tfvsjs.syut.
About the restaurant:
tfvsjs.syut is founded by Hong Kong-based musicians who are passionate about food and music, located in Sai Ying Pun. They have touched the hearts of foodies and musicians alike in this town and is now on a break before they relaunch in a new location.
About Devon:
Devon’s 15-year culinary career started with three years at Amber in the Landmark Mandarin Oriental. She was a sous chef as part of the opening team at Tate Dining Room, during which time the restaurant received a Michelin star. She also worked in Michelin-starred restaurants such as London’s famed Goring Hotel.
Currently she’s the Head Chef of Test Kitchen and for the past year and a half she’s been part of the team to curate and execute our ongoing popup dinner series with chefs from around the world.