One MICHELIN-starred Duddell’s will host a two-night Cantonese collaboration with Silks House (from Regent Taipei), making its Hong Kong debut on 6–7 May. The menus bring together both teams for a multi-course dining experience (from HK$1,980 + 10%) that explores shared Cantonese roots through distinct culinary perspectives.
Silks House is widely recognised across Asia, with accolades from the MICHELIN Guide Taipei, Opinionated About Dining (Taiwan’s top-ranked Chinese restaurant), Tatler Asia Best Restaurants, and the Black Pearl Restaurant Guide (the only Taipei restaurant listed in 2025), alongside a #64 ranking on Asia’s 50 Best Restaurants 2026 extended list.
Led by Chef Max Wo, formerly of Lei Garden, the kitchen is known for its refined, traditional approach and premium ingredients, with signatures such as xishi soup rice with seafood, char siu, and steamed king crab with egg and Shaoxing wine. The collaboration continues in Taipei this August, when Duddell’s returns the visit.
A Collaboration Menu Celebrating Cantonese Craft
The 8-course menu brings together signatures from both kitchens, opening with a mix of indulgent bites from Duddell’s including crispy suckling pig with caviar, and refined starters from Silks House such as botan shrimp with Thai basil and vegetarian jade rolls. A double-boiled chicken and squab soup leads into seafood highlights like steamed Australian lobster, before a standout collaborative dish of braised 23-head dried abalone with abalone puff pastry. Mains include braised beef brisket with daikon, poached white eggplant in lobster broth, and mapo tofu with mud crab served with Wuchang rice. Dessert pairs double-boiled pear soup with Chuan Bei and tofu alongside sesame balls with bird’s nest and molten almond cream.
DUDDELL’S X SILKS HOUSE COLLABORATION MENU
Cold Appetisers – Silks House
Botan Shrimp with Thai Basil
Vegetarian Jade Rolls with Betel Nut
Bamboo Shoots with Minced Olive Vegetables
Hot Appetisers – Duddell’s
Deep-fried Egg Custard with Chicken Testicle
Crispy Suckling Pig with Royal Cristal Caviar
Soup Course – Silks House
Double-boiled Chicken and Squab Soup with Fish Maw, Dangshen, White Pepper
Seafood Course – Silks House
Steamed Australian Lobster with Minced Pork Patty
Dried Seafood Course – Duddells x Silks House
Braised 23 Heads Dried Abalone with Abalone Puff Pastry
Meat Course – Duddell’s
Braised Local Beef Brisket and Japanese Daikon in Chu Hou Sauce
Vegetable Course – Duddell’s
Poached White Eggplant with Sabah Vegetable in Fresh Lobster Broth
Main Course – Silks House
Mapo Tofu with Mud Crab, Served with Wuchang Rice
Dessert Course – Duddell’s x Silks House
Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese White Pear
Crispy Sesame Ball with Bird’s Nest and Molten Almond Cream
Duddell’s x Silks House Collaboration Dinner
Dates: 6-7 May 2026
Duration: Two dinners only
Price: HK$1,980 + 10% service charge per guest
Location: Duddell’s, Hong Kong
For reservations & bookings, please visit Duddell’s website at HERE.