CulinArt 1862 Welcomes Chef Jacques Kagi with a Refined Tasting Journey Inspired by East Meets West

Hong Kong’s dining scene welcomes an exciting new chapter as CulinArt 1862 introduces celebrated chef Jacques Kagi as its new Culinary Director. Nestled within the Towngas flagship in Causeway Bay, the contemporary restaurant is embracing a fresh culinary direction that marries European craftsmanship with the comforting flavours of Hong Kong, all brought to life through the artistry of open-flame cooking.

Chef Jacques

Born in Hong Kong and classically trained in Switzerland and the United Kingdom, Chef Jacques Kagi has spent decades refining his craft in some of the city’s most distinguished kitchens, including Gaddi’s at The Peninsula Hong Kong, Nicolini’s at Conrad Hong Kong and the Hong Kong Jockey Club’s Derby Room. His philosophy centres on respecting premium ingredients, mastering traditional techniques and allowing fire to become an essential ingredient in every dish.

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His appointment also marks a meaningful reunion with Towngas, having previously collaborated with the company many years ago as a culinary instructor. Today, that long-standing relationship returns with a renewed vision that celebrates the precision, versatility and warmth of flame cooking.

At the heart of Chef Jacques’ debut is a thoughtfully curated five-course tasting menu that draws inspiration from both his Swiss heritage and Hong Kong upbringing. The menu tells a story of nostalgia and innovation, where familiar local flavours are elevated through refined European techniques.

The experience begins with a choice of Pan-Seared Foie Gras with Caramelised Fruits and Tamarind Sauce or Beetroot Salt-Cured Salmon, before leading into one of the menu’s signature creations — Lobster Bisque with E-Fu Noodles. Reinventing a classic Chinese banquet favourite, the specially prepared noodles retain an elegant al dente texture while absorbing the richness of the lobster bisque, creating a beautifully balanced fusion of East and West.

For the main course, guests can savour Hokkaido Scallops paired with Sichuan-style Pork Belly, where delicate sweetness meets bold spice, or indulge in Chef Jacques’ reinterpretation of Iberico Char Siu. Using premium Iberico pork collar finished with Canadian maple syrup in place of traditional honey, the dish delivers subtle smokiness and exceptional depth, complemented by a silky slow-cooked egg yolk sauce that evokes the comforting flavours of homemade Cantonese cuisine.

Those seeking an even more indulgent experience can opt for a second main course, choosing between Dry-Aged Local Threadfin Fish with Caviar and Champagne Sauce or a perfectly grilled Australian M5 Sirloin, showcasing the restaurant’s commitment to premium seasonal ingredients.

To conclude, the Strawberry Pavlova offers a refreshing finale, pairing crisp meringue with vibrant passionfruit sorbet for a dessert that is both light and elegant.

Beyond the menu itself, Chef Jacques hopes to redefine how guests experience modern fine dining by celebrating the harmony between traditional Chinese flavours and European culinary artistry. His approach is one of restraint and precision, where open-flame cooking enhances rather than overpowers each carefully selected ingredient.

Available exclusively during dinner service, the new East Meets West Tasting Menu is priced at HK$788 per person (plus 10% service charge), inviting diners to discover a sophisticated culinary journey that bridges cultures while honouring the timeless comfort of food that feels both familiar and extraordinary.

CulinArt 1862
📍 G/F & 1/F, Towngas Flagship Store, 29 Leighton Road, Causeway Bay, Hong Kong

East Meets West Tasting Menu
💰 HK$788 per person (plus 10% service charge)

📞 Reservations: +852 2884 2603
📱 WhatsApp: +852 5411 8610

Town Gas Culin Art