Culinary collaborations are reshaping global dining. From Paris to Bangkok, chefs are stepping out of their own kitchens to cook side by side with peers from entirely different traditions. These gatherings have become incubators of innovation, where experiments inspire ideas that ripple into menus, trends, and techniques worldwide.
Innovation doesn’t erase heritage, and it creates something new. A chef from Tokyo might draw from Italy’s citrus groves, while a Scandinavian fermentation pioneer might find excitement in Bangkok’s markets. For chefs, it’s a lesson in humility and curiosity, proving that even at the top, gastronomy thrives when shared, and for diners, the magic is witnessing creation in real time – dishes shaped by multiple identities yet speaking with one voice.
Beyond novelty, these collaborations capture the heartbeat of contemporary gastronomy grounded in respect for tradition, propelled by a hunger for innovation, and fueled by the belief that excellence expands when shared. They cross borders, soften rigid culinary norms, and turn the dining into a platform for connection — between chefs, regions, producers, and guests alike.
At their core, collaborative dinners remind us that dining is not just about an expression of luxury, but a practice in generosity, curiosity, and the human spirit of exchange. Whether born of friendship, mutual respect, or creative challenge, they show that gastronomy flourishes on exchange and imagination.
Of late, three chef collaboration events electrified Shanghai’s culinary scene.
(1) KITCHO x Hakkoku, the art of sushi
KITCHO Shanghai welcomed Tokyo’s acclaimed Hakkoku for a collaboration recently – the first since KITCHO Shanghai debuted in April this year. For the first time in Shanghai, Chef Jay Xu and Chef Hiroyuki Sato presented Japanese sushi blending tradition and innovation.
Chef Sato, a sushi master, is known for his meticulousness – where rice tempered to a perfect temperature or seafood chosen not for opulence but for its quality. At Hakkoku, reservations are coveted.
Chef Xu, approaches tradition as a living language, interpreting classic flavors through bold techniques, layering seasonal ingredients with a modern, dynamic flair.
The menu, spanning roughly 30 pieces of sushi, became a sensory journey of texture, temperature, and taste. Squid, treated with 67 deliberate tendon cuts, softened into silk on the tongue, its clean flavor lifted by the freshly grated wasabi. Mid-belly tuna carried a rich complexity, inviting diners to savor each bite.
Whiskey peanut butter ice cream, brightened by raspberry’s natural acidity, danced between indulgence and freshness, while fruits accompanied by a touch of truffle-scented sauce and honey yogurt cheese lingered with a subtle finish.
As an offshoot of its Michelin-starred Taipei sibling, KITCHO Shanghai continues to honor kappou cuisine, preserving Edo-style precision while adapting it for modern palates.
Infusing Chinese culinary culture and aesthetics into traditional Japanese methods, KITCHO creates dishes that speak in three dialects at once, of which are global ingredients, local identity, and refined Japanese craftsmanship.
KITCHO
Address: 9 Building, 1333 Yan’an Zhong Rd, Jing’an District, Shanghai
Tel: +86 199 2134 5757
(2) East, West, and everything in between
Starting off with tuna belly à la Niçoise, its silky richness was lifted by a bright virgin sauce and subtle tomato acidity, and Mozambique langoustine met Dalian sea urchin, their natural sweetness was sharpened by wasabi heat and mango.
French cooking deeply attached to Asian culture is a common share, as both Galliot and Thierry – once at the helm of Galliot’s flagship Caprice – who are French virtuosos with footprints steeped in the Asian region, thus making their cooking as one although they brought their signature ideas, respectively.
It started off with tuna belly à la Niçoise, its silky richness lifted by a bright virgin sauce and subtle tomato acidity, and Mozambique langoustine met Dalian sea urchin, their natural sweetness sharpened by wasabi heat and a touch of mango.
Duck breast with layered cumin glazed carrot, sorel, tangy jus and garlic cream was vibrant yet finely tuned. Dessert closed with a floating island of lychee and fermented rice – light, fragrant, and touched with an eastern lyricism.
All echoed the restaurant’s philosophy, including refinement without stiffness, and elegance grounded in generosity. Italian-born head chef Marco Morandini, with nearly a decade in Asia, champions a la carte dining designed for sharing – thoughtful cooking aligned with Chinese dining culture.
In a partnership with Taiwan’s lifestyle brand Onefifteen, 1929 by Guillaume Galliot which started operation in December 2024 is a fine casual dining restaurant aimed at French finesse with an oriental touch, offering a fun, laid-back vibe and affordable menu.
1929 by Guillaume Galliot
Address: 1/F, Jinbei Building, 59 South Maoming Rd, Huangpu District, Shanghai
Tel: +86 21 6070 7029
(3) A new Cantonese story told in flavor in conversation
Last week, Royal Court at MGM Shanghai West Bund joined hands with Hong Kong’s one-Michelin-starred Arcane for an inspiring culinary event titled Flavor in Conversation.
Executive Chef Andy Lai and Chef Shane Osborn rolled out a menu marrying time-honored Cantonese tradition with contemporary western finesse – a blend of heritage and innovation, East and West, in every bite.
Australian-born Osborn, who has called Hong Kong home for years, has a reputation for mingling local accents into western cooking. He reimagined octopus with char siu sauce, served with fermented radish and ginger, a clever nod to Cantonese classic.
His Australian wagyu beef, brushed with Cantonese-style Chu Hou sauce – a Southern Chinese bean paste, carried a familiar fragrance while remaining distinctly his own.
Chef Lai, a Cantonese cuisine master with over 30 years behind the wok, anchored the meal with subtleness. The double-boiled soup – a luxurious, nectar-like broth of honey melon, chicken, conch, and fish maw – was simmered for three hours to achieve perfect clarity, sweetness, and depth.
Then came the gleaming squab, its skin shattering to reveal tender, juice-laden flesh, signifying the ageless beauty of Cantonese technique.
Neither rebellion nor replication, the menu was ingenious rooted in respect, with each plate ingeniously landing contemporary flavors in craftsmanship.
Royal Court
Address: 58/F, MGM Shanghai West Bund, 688 Yunjin Rd, Xuhui District,Shanghai
Tel: +86 21 6058 8848