• Executive Chef Manav Tuli and Fumée’s Chef Ryu Shunsuke reunites again to bring together Indian spice and Japanese yakitori to Leela, Hong Kong

    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 Chutneyintroduces 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

    —

    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