LEELA CELEBRATES ITS THIRD ANNIVERSARY WITH TAIPEI’S FUMÉE IN A FIRST-OF-ITS-KIND INDIAN CUISINE X YAKITORI COLLABORATION  

Executive Chef Manav Tuli and Fumée’s Chef Ryu Shunsuke bring together Indian spice and Japanese yakitori over four nights in Taipei and Hong Kong

Taipei: 17-18 October 2026
Hong Kong: 18–19 November 2026

Please click here to download Leela and Fumee’s high resolution images

<<20^th October 2026 – HONG KONG>> Leela marks its third anniversary this year with a collaboration that brings two traditions built around fire together for the first time. Executive Chef Manav Tuli joins Chef Ryu Shunsuke of Taipei’s Fumée for a four-night exchange across Taipei and Hong Kong, exploring an unexpected meeting between contemporary Indian cuisine and Japanese yakitori.

The collaboration began at Fumée in Taipei on 17 and 18 October before travelling to Leela Hong Kong on 18 and 19 November, where the menu will be priced at HK$1,280 + 10% per guest.

For Leela, the collaboration celebrates three years of exploring India’s regional cuisines through a contemporary lens. For Fumée, the Taiwan sister restaurant of Osaka’s MICHELIN-starred Yakitori Ichimatsu, cooking revolves around charcoal, smoke and the transformation of ingredients through fire. Led by Chef Ryu Shunsuke, Fumée applies the precision and philosophy of yakitori to Taiwanese chicken, manipulating heat, distance and timing to create textures ranging from gently steamed and smoked to crisp, grilled and fried.

Rather than placing Indian dishes and yakitori alongside one another, the two chefs have developed a menu that brings their respective approaches together dish by dish. Indian spices, chutneys, pickles and curries meet Fumée’s precise charcoal techniques, while ingredients central to yakitori are reworked through the flavours and culinary vocabulary of India.

PLAYING WITH FIRE: INDIA MEETS YAKITORI

Fire provides the common language for the collaboration. At Fumée, the philosophy of hi-asobi, literally “playing with fire”, approaches charcoal cooking through an understanding of how heat, distance, timing and different tools can transform an ingredient. At Leela, the tandoor and open-fire cooking are equally integral to Chef Manav’s approach, making the grill a natural meeting point between the two kitchens.

The menu begins with Fumée’s Chicken Broth Chawanmushi with Mozzarella & Grilled Corn, followed by a collaborative Black Garlic and Tamarind Chicken Skin Chaat. The latter combines crisp chicken skin with the tang of tamarind and the savoury sweetness of black garlic.

Yakitori takes several forms throughout the meal. A Chicken Neck Skewer with Green Guava Chutney introduces a bright Indian accompaniment to the grill, while Fumée presents its Quail Egg Skewer and Chicken Pâté Sandwich. The two chefs also collaborate on a Tandoori Chicken Meatball Skewer with Indian Spices, bringing tandoori flavours to a familiar yakitori preparation.

Another highlight is the Wood-Fired Chicken Wing with Gunpowder Spice, a collaboration built around Fumée’s charcoal-grilling technique. At the Taipei restaurant, the wings are cooked with oak smoke and finished over high heat for crisp skin and juicy meat; here, Indian gunpowder spice adds another layer of flavour.

A Matcha Lassi brings together the Japanese green tea and India’s yoghurt-based drink, before Fumée serves its signature Chicken Liver Monaka. The chefs then present Deep-Fried Pigeon with Persimmon Orange Chutney, pairing the richness of the bird with a fruit-forward accompaniment.

The savoury progression concludes with Fumée’s Chicken Broth Ramen. For dessert, the two kitchens reunite for Masala Chai Warabi Mochi with Jaggery Ice Cream, combining Japanese confectionery with the warming spices of Indian chai and the caramel notes of jaggery.

Full collaboration menu as below:

Chicken Broth Chawanmushi with Mozzarella & Grilled Corn

By Fumee

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Black Garlic and Tamarind Chicken Skin Chaat

By Fumee & Leela

—

Chicken Neck Skewer with green Guava chutney

By Fumee & Leela

—

Quail Egg Skewer

By Fumee

—

Chicken Pate Sandwich

By Fumee

—

Chicken Liver Monaka

By Fumee

—

Wood-Fired Chicken Wing with Gunpowder spice

By Fumee & Leela

—

Tandoori Chicken Meatball Skewer with Indian Spices

By Fumee & Leela

—

Matcha Lassi

By Fumee & Leela

—

Deep Fried Pigeon with Persimmon Orange Chutney

By Fumee & Leela

—

Chicken Broth Ramen

By Fumee

—

Masala Chai Warabi mochi with jaggery ice cream

By Fumee & Leela

ABOUT CHEF RYU SHUNSUKE AND FUMÉE

Born in Fukuoka, Chef Ryu Shunsuke, known as Shun, grew up around yakitori through his father, who operated a yakitori restaurant for many years. He began working in a tempura restaurant at 16 before studying Japanese cuisine at Tsuji Culinary Institute in Osaka. He later joined MICHELIN-starred Yakitori Ichimatsu, training for three years under Chef Hideto Takeda before being appointed to lead Fumée in Taiwan in 2023.

Fumée is the Taiwan sister restaurant of Osaka’s MICHELIN-starred Yakitori Ichimatsu. Its name means “smoke” in French, reflecting the central role of charcoal, fire and transformation in its cooking. Its chicken-focused kappo tasting menu uses Taiwanese chicken while expanding the language of yakitori beyond conventional skewers through different applications of heat, smoke and charcoal.

The restaurant was selected by the MICHELIN Guide Taiwan in 2025 and 2026, and named among Tatler Best Taiwan’s Best 20 Restaurants in both years. Chef Ryu was also recognised as Rising Star by Tatler Best Taiwan in 2025.

For reservations / bookings for this special anniversary event, please visit Leela’s website at HERE.

<<ENDS>>

ABOUT LEELA

Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary innovation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.

LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES

Conde Nast Traveller 2026 – Best 12 Restaurants in Hong Kong

Tatler Best 2025 + 2026 – Top 20 Restaurants of Hong Kong

Black Pearl Restaurant Guide 2026 – One DIAMOND recognition

Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2024 + 2025 + 2026

Eater – The 38 Best Hong Kong Restaurants

Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong

Foodie Forks Awards 2025 – Best Indian Restaurant in Hong Kong

Opinionated About Dining 2026 Top Restaurants of Asia – #183

MICHELIN Guide Hong Kong Macau 2024 + 2025 + 2026 – Recommended Restaurant

A Foodie World – Best New Restaurant 2024

Best New Restaurant – SCMP Top 100 Tables 2024

Chef of the Year – SCMP Top 100 Tables 2024

Bazaar Elite Taste 2024 + 2025 + 2026 – Harpers Bazaar Hong Kong

Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

CONTACT LEELA HONG KONG

Address: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Contact Number: +852 2882 5316

Email: info@leela.hk

Opening Hours

Monday – 5:30pm — 10:45pm

Tuesday — Sunday – 12pm — 3:30pm & 5:30pm — 10:45pm

Website: https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

CONTACT LEELA MACAU

Address: Seated Restaurants Zone, Gourmet Pavilion, Wynn Palace, Avenida da Nave, Desportiva, Cotai, Macau

Contact Number: +853 8889 3660

Email: info@leela.hk

Opening Hours – Daily 11am-11pm

Website: https://www.wynnresortsmacau.com/en/wynn-palace/dining/leela

Instagram: @leela.hkg @chef_manav_tuli