The world’s top chefs prioritise seasonality, utilising the finest ingredients available at the time. Master chef Tam Kwok-fung has taken this to the next level, not merely moving from summer to autumn or winter to spring. Instead Tam draws inspiration from the solar terms meaning lunch and dinner degustation menus are updated roughly every 15 days. Reworking extensive menus so regularly is a remarkable achievement. Tam takes a playful, innovative approach to reinterpreting Cantonese cuisine on this basis. Mirroring how solar terms reflect subtle climate shifts, Tam curates ingredients – local, regional and international – based on their highly seasonal, often fleeting availability. The results are truly exceptional.