Embark on an unmissable gastronomic journey at The Mira’s WHISK, as the acclaimed Chef Michihiro Haruta from Tokyo's Crony joins forces with the talented Chef William Lau for two exclusive evenings on Feb. 3 and 4. This extraordinary 10-course dinner represents a convergence of culinary excellence, sustainability, and creativity.

Delight in an exceptional showcase of French-Japanese fusion cuisine, meticulously prepared with a zero-waste approach and local ingredients. Both chefs, known for their commitment to sustainability, will present a menu that harmoniously combines modern French techniques with seasonal Japanese produce, promising an evening of tantalizing surprises and artful flavours. 

From sublime seafood creations like the King Crab with Kuruma Prawn Tartlet and Scallop with Caviar to the perfectly balanced Pigeon with Onions, Black Truffle, and Fukinoto, each dish is a testament to the chefs' dedication to culinary finesse and sustainable practices. Cap off this culinary escapade with the sweet finale of Fukuoka Amaou Strawberry with beetroot. 

Elevate your experience by opting for the meticulously curated wine pairing, enhancing every course with four glasses of superb wine. Don't miss this extraordinary opportunity to savor the artistry of two world-class chefs in an ambiance that seamlessly blends creativity and sustainability. 

Event information edited for consistency and clarity by The Beat Asia.