CulinArt 1862 reimagines HK food heritage with new tasting menu

CulinArt 1862, the fine-dining destination located inside the Towngas flagship store in Causeway Bay, has appointed chef Jacques Kagi as its new culinary director, marking the occasion with the launch of a new signature tasting menu.

In addition to leading the restaurant's kitchen, Kagi will serve as the official ambassador for flame cooking—championing gas-fire gastronomy—and will lead upcoming classes at the Towngas Cooking Centre.

The partnership represents a homecoming for Kagi, who first collaborated with Towngas over two decades ago. Born in Hong Kong and trained in Swiss culinary traditions, Kagi brings an international perspective and a focus on precise flame cooking and dry-aging techniques.

Kagi’s debut five-course menu blends European fine-dining techniques with local culinary heritage, all inspired by the concept of "home." The dishes draw on familiar Hong Kong food experiences, such as the aroma of "Wok Hei" (鑊氣), celebratory banquet courses, and traditional family meals. Highlights include a European-influenced lobster bisque served with E-Fu noodles, which pays homage to classic Chinese banquet traditions, alongside a refined reinterpretation of Hong Kong’s iconic barbecue pork that utilises premium Iberico meat.

A spokesperson for CulinArt 1862 noted that today’s diners are increasingly looking for authenticity, craftsmanship, and meaningful stories behind what they eat, explaining that the new menu bridges European craft and Chinese elements to create an experience that feels both familiar and unexpected.

The initiative targets diners who consider food as an experience more than a meal. This includes identifying local diners, culinary enthusiasts and business guests looking for something uniquely Hong Kong yet globally relevant, added the spokesperson.

"We believe that today's consumers are increasingly looking for authenticity, craftsmanship and meaningful stories behind what they eat. This tasting menu will be of interest to those who appreciate both culinary excellence and emotional connection, allowing you on a journey that bridges tradition and innovation."

Furthermore, the emotional familiarity of the menu also resonates most strongly with Hongkongers, said the spokesperson. "From the unmistakable character of 'Wok Hei' to the lobster bisque with E-Fu noodles inspired by Chinese banquet traditions, and the reinterpretation of char siu (barbeque pork) through premium Iberico pork, the menu celebrates flavours that Hong Kong diners instantly recognise."

The difference is that these memories are being revisited through a contemporary fine-dining lens, creating an experience that feels both personal and refreshing.

The promotional launch centres on three key narrative pillars: Kagi’s reunion with Towngas after two decades, the technical artistry of flame cooking paired with aging, and the reinterpretation of local food heritage through a modern fine-dining lens.

To support the launch, CulinArt 1862 is deploying a multi-channel campaign across earned media, digital platforms, social media, and direct customer communication channels, with success metrics focused on reservation demand, media coverage, and guest retention.

"It is a great honour to join CulinArt 1862 as culinary director," said Kagi. "Flame cooking is the soul of culinary arts; it imparts a 'Wok Hei' and temperature that is irreplaceable. Through this menu, I hope to combine my passion for aging techniques with Hong Kong’s local food heritage, offering guests a journey that is both familiar and full of surprises."

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