Time-travelling trip for taste buds

Braised Hong Kong Goose with Plum and Yam prepared by Tsang (right) for Grand Imperial Group’s ‘A Night in Hong Kong’. With him is Chai who has some special dishes of his own. — Photos: SAMUEL ONG/The Star

CHEF collaborations have become a popular way to blend different culinary styles and techniques to create innovative dining experiences.

This requires finding the right people with the skills and creativity to suit the establishment.