Two Takes on Hong Kong–Taiwan Dining: Wakaran's Three-Way Collaboration and Taipei W Hotel's Dim Sum Afternoon Tea

Wakaran, a restaurant in Wan Chai, Hong Kong, is hosting two collaborative dinners on October 20 and 21, 2026. The restaurant's chef Tommy Tsui has invited Leo Liu, development chef of Taiwan's Le Père steak group, and Ann Li, executive pastry chef of Ladurée Taiwan, to join forces in a three-way Hong Kong–Taiwan collaboration. Wakaran opened in Wan Chai in 2024, its name drawn from characters representing Japan (Wa), China (Ka), and the Netherlands (Ran), with a menu built around Japanese and Hong Kong flavors developed into creative Asian cuisine. Tommy Tsui previously worked at Hong Kong's Thai restaurant Plaa, Asian restaurant J.A.M, and vegetarian restaurant Miss Lee, accumulating experience spanning multiple Asian cuisines — a breadth reflected in Wakaran's menu, which blends flavors from several regions.

Leo Liu's background, by contrast, leans toward Continental European training. He studied at Ecole de Gastronomicom in southern France before returning to Taiwan to join the team at Taipei French restaurant de nuit, and later served as head chef at Taipei's Spanish restaurant Alma. Ann Li won first place this year at Ladurée's global pastry chef competition with a Saint-Honoré made from Jin Xuan tea and apple, demonstrating her approach of incorporating local Taiwanese ingredients into Western-style pastry. The three chefs represent, respectively, Hong Kong's creative Asian cuisine, savory cooking shaped by French and Spanish training in Taiwan, and the achievements of a Taiwanese pastry chef in international competitions. This dinner therefore brings together three distinct culinary paths at a single table, rather than simply combining dishes.

What should diners confirm before visiting Wakaran?

The confirmed details of the two-night collaboration are the dates, the Wan Chai, Hong Kong venue, and the three participating chefs. Those planning to dine should check directly with Wakaran for the menu, pricing, and table availability for that specific event; one should not assume seats remain simply because the event has been announced, nor assume that any individual chef's regular restaurant menu represents this collaborative menu.

How is Taipei W Hotel's dim sum afternoon tea arranged?

At the same time as the Hong Kong dinner, Taipei W Hotel — with its 31st-floor Yen Chinese Restaurant undergoing full renovation since August 30 — has launched a "W Tipsy Tea – Yen for Yum" afternoon tea at Woobar on the 10th floor starting October 1. The set is curated by Yen's dim sum chef Chang Ching-tang, featuring 7 savory and sweet Hong Kong-style dim sum items, priced at NT$2,588 for two, plus a 10% service charge, with each guest also receiving 1 mixed drink and 1 coffee or tea. Service hours are fixed daily from 2pm to 5pm, and the offering will run through February 10, 2027.

During the renovation, Yen's signature Peking duck has not been entirely discontinued; instead, it is now prepared in French style by the hotel's in-house French restaurant Seasons by olivier e., though guests must reserve 3 days in advance. This arrangement shows the hotel attempting to maintain access to a signature dish through cross-restaurant cooperation while its main Chinese restaurant is temporarily closed, rather than simply discontinuing it.

These two arrangements — the two-night collaboration in Hong Kong and the dining reshuffle at the Taipei hotel — differ in timing, location, and reservation channels. The February 10, 2027 date listed for the Woobar afternoon tea refers to that promotion's run, and should not be mistaken for Yen's reopening date; those visiting specifically for the Peking duck should separately confirm reservation arrangements with Seasons.