Black and White Chefs pop-up brings 14 dishes to Hong Kong
AM730 · 1 SOURCES1 day ago5 MIN
Summary
Han Dining has teamed up with YEBISU for a new “THE TABLE” collaboration that brings the food craze around Netflix’s Korean reality show “Black and White Chefs” to Hong Kong. The line-up combines Han Dining executive chef Cho Min-sung (趙珉成), Honjo executive chef Kyle Lee, and four “Black Spoon” chefs from the programme to create 14 exclusive dishes blending Japanese and Korean flavours. After a guest-chef residency dinner in Mong Kok from October 22 to 24, 2026, the second phase is now running at the group’s Mong Kok and Tsim Sha Tsui branches until January 2027. Diners can choose a full dinner experience at HK$518 per person, a lighter collaboration menu at HK$318, or selected à la carte lunch dishes
Key Points
- The four visiting “Black Spoon” chefs are Cho Kwang-hyo, billed as the “comic-book heartthrob,” Jung Woo-young, the “construction site chef,” Chae Lok-ying, the “returned youth,” and Kim Byung-mook, the “yakitori king.”
- Organisers describe the concept as “Anti-Fine Dining,” with Kyle Lee planning the project and Cho Min-sung anchoring the kitchen execution
- The first phase featured a limited guest-chef residency dinner in Mong Kok on October 22 to 24, 2026, with chefs interacting directly with diners at their tables
- The HK$518 dinner is structured into five chapters, from appetisers and sashimi-based starters to signature mains, a Korean mixed-rice finale and sundae ice cream dessert
- A HK$318 lighter menu is also offered and specifically includes Cho Kwang-hyo’s bonus creative side dish, Dongpo pork; drinks pairing costs an extra HK$158
Why It Matters
For Hong Kong diners, the collaboration turns a streaming-era food phenomenon into a local, bookable restaurant experience rather than a one-off celebrity event. The months-long run in Mong Kok and Tsim Sha Tsui also shows how restaurants are using cross-border chef branding and pop-culture tie-ins to draw customers with fixed-price tasting formats