ALSO IN THE STELLAR SERIES

SINGAPORE, NOVEMBER 1–4

For the 6 Hands Dinner at Summer Pavilion, three chefs showed off creations such as the Deep-fried Tomato Bean Curd Sheet (chef Paul Lau), chilled bird’s nest with pear, osmanthus jelly and wolfberry (chef Cheung Siu Kong), and steamed crab custard with rice wine infusion, rose-scented crab rillettes and caviar (chef Gordon Guo).

OSAKA, NOVEMBER 8–10

The scene-stealers at the 4 Hands Dinner at La Baie: chef Shintaro Miyazaki’s milk-fed pork with cashew nuts and autumn truffle, and chef Christophe Gibert’s roasted codfish with butter, green asparagus, truffle, shallot confit and wild anise.

BEIJING, NOVEMBER 29–DECEMBER 1

For the Michelin-starred Dinner at Barolo, chef Christophe Gibert served up a fivecourse meal with delights such as roasted Wagyu beef, roasted blue lobster and marinated seasonal fish.

Steamed crab custard with rice wine infusion, rose- scented crab rillettes and caviar

Roasted codfish with butter, green asparagus, truffle, shallot confit and wild anise

Roasted Wagyu beef with coffee butter, truffle and port wine sauce