On 16 October 2025, AMI Patisserie hosts an extraordinary one- evening-only collaborative dinner, bringing together four acclaimed culinary visionaries: Chef Agustin Ferrando Balbi and Wine Director Carlito Chiu of one-MICHELIN-starred Andō in Hong Kong; Chef Han Li Guang of one-MICHELIN-starred Labyrinth in Singapore; and La Liste 2025 Pastry Talent of the Year, Chef Makoto Arami of AMI Patisserie.
Hosted in AMI Patisserie’s 8-seat Tsudoi (集い) Dining Room, this intimate epicurean experience features an elaborate 10-course menu ($248++ per person) that celebrates creativity, culture, and craftsmanship. Showcasing the finest seasonal produce and signature flavours from the chefs’ repertoires, each creation is thoughtfully balanced between savoury and sweet, land and sea – imbued with Japanese, Spanish, and Singaporean influences.
Some of the highlights amongst the exceptional curation include Chef Makoto’s Maguro and Amaebi Tartelette with Uni, Sesame, Shiso and Fromage Blanc; Hokkaido “Yoichi” Pear with Lemongrass and Chardonnay; and Japanese Kuri Mont Blanc layered with Almond, Vanilla and Whisky.
From Chef Agustin are the Lobster wrapped in a Saffron Crêpe with Yellow Wine; Lamb with Chimichurri and Spice Sauce; and Caldoso Rice with Scallop and Chilli.
Chef Li Guang presents Sweet Potato Puff with Pork Jowl and Hainanese Curry; Beetroot with Sambal Tomato Sorbet and Apple-Cucumber Granita; and Aged Kinki with Laksa Siglap and Daikon. Guests may also opt for an exclusive wine pairing, specially handpicked by Andō’s Wine Director and MICHELIN 2025 Sommelier Award recipient, Carlito Chiu.