The world’s top chefs prioritise seasonality, but master chef Tam Kwok-fung has taken this philosophy to an extraordinary level. Rather than merely shifting menus from summer to autumn or winter to spring, Tam draws inspiration from the 24 solar terms of the traditional Chinese calendar, meaning lunch and dinner degustation menus are updated roughly every 15 days. Tam takes a playful, innovative approach to reinterpreting Cantonese cuisine on this basis. Tam curates ingredients – local, regional and international – based on their highly seasonal, often fleeting availability. Signature dishes include the deeply satisfying steamed fish with chicken jus, the crispy bean curd with bird’s nest, crafted to resemble a pipa (Chinese lute), and seasonal innovations such as the elevated deep-fried egg custard with crab roe and Italian fruit vinegar.