Whispers of Two Shores – A Four-Hands Collaboration at Hoi King Heen, InterContinental Grand Stanford Hong Kong

InterContinental Grand Stanford Hong Kong proudly unveils “Whispers of Two Shores – A Bund Table Tale”, an exclusive four‑hands culinary collaboration bringing together Chef Yu Chiu Kwan, Executive Chinese Chef of the hotel, and Chef Tank Ding, Executive Chinese Chef of Cai Feng Lou at InterContinental Shanghai Wonderland.

This refined culinary dialogue celebrates the meeting of two shores—Hong Kong and Shanghai—through craftsmanship and a shared reverence for the depth and artistry of Chinese gastronomy.

Chef Tank Ding

Chef Tank Ding has helmed Cai Feng Lou at InterContinental Shanghai Wonderland since the hotel’s opening, bringing with him over two decades of culinary experience shaped by discipline, precision, and an unwavering pursuit of excellence. Known for his artisan’s spirit, Chef Ding is deeply committed to quality, refining every detail of his creations while continuously exploring innovation. His expertise spans a wide spectrum of Chinese regional cuisines, including Shanghai local cuisine, Cantonese, Sichuan, and Huaiyang styles, which he masterfully integrates with refined Western plating aesthetics to create a harmonious balance between tradition and modernity.

Guided by the philosophy that “one never tires of refined food, nor of finely sliced meat,” Chef Ding transforms each dish into a dual sensory experience—visually striking and exquisitely balanced in flavour. His work reflects both technical mastery and a sincere respect for ingredients, allowing diners to experience his reverence for Chinese culinary heritage.

Chef Ding’s contributions to contemporary Chinese cuisine have been widely recognised. His accolades include Young Talented Chef of the Yearat The Best Restaurant Awards (Olive China), Chefs of the Year at the 2024 Feast China Restaurant Awards, the Best Food —Caifeng Royal Cuisine Craftsmanship Award in 2025, and recognition as one of the Top 10 Hotel Chefs of the Year at the 2025 Delicious Travel Awards, among numerous other honours.

Chef Yu Chiu Kwan

Joining him is Chef Yu Chiu Kwan, Executive Chinese Chef of InterContinental Grand Stanford Hong Kong, who leads the acclaimed Cantonese restaurant Hoi King Heen. Renowned for his dedication to preserving the essence of Cantonese culinary heritage, Chef Yu is celebrated for his refined techniques, respect for traditional recipes, and thoughtful interpretation of classic flavours with contemporary finesse. His culinary philosophy centres on clarity of taste, premium ingredients, and meticulous execution, earning Hoi King Heen its reputation as one of Hong Kong’s distinguished Chinese dining destinations. 

Yellow-Fish-Soup-Noodles-原汁雪菜黄鱼面

“Whispers of Two Shores – A Bund Table Tale” is a meeting of minds and traditions—where Chef Yu’s elegant Cantonese craftsmanship converges with Chef Ding’s multi‑regional expertise and modern artistic expression. This limited‑time collaboration invites diners to embark on a cross‑regional culinary journey, where each dish tells a story of heritage, innovation, and the enduring dialogue between two iconic culinary cultures.

Promotion Details:

Date:    7 May – 30 June 2026

Time:    Lunch and dinner periods

Venue: Hoi King Heen, B2, InterContinental Grand Stanford Hong Kong

Price:   A la carte and four-hands menus are available

• Four-hands menu – HK$988 per person (minimum two persons)
• Hotel official online shop – HK$888 per person (minimum two persons)
• Signature Club Member – HK$888 per person (minimum two persons)
• 3 Glass wine-pairing – HK$368 per person

All prices are subject to a 10% service charge.

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