We didn’t expect a reunion of culinary titans to be in the cards this season, but this September, Island Shangri-La’s renowned Restaurant Petrus will host an extraordinary collaboration between Michelin-starred chefs Uwe Opocensky and Frédéric Chabbert.
From 17 to 19 September 2025, these culinary giants will present an intimate series of four-hands dinners, offering discerning diners a rare opportunity to savour their signature dishes side by side—not to compare and contrast but to complement and enhance the sensory experience of refined dining. It’s been a decade since these two chefs last collaborated, and it promises to be a celebration of their shared devotion to French cuisine, blending classic techniques with contemporary innovation. Set against the opulent backdrop of Restaurant Petrus, perched on the 56th floor of the Island Shangri-La, the evenings will unfold with a choice of a six-course menu or an eight-course extravaganza—take your pick! Each dish is meticulously crafted to showcase the freshest seafood and seasonal ingredients, reflecting the chefs’ unwavering commitment to culinary excellence.
Chabbert, who helmed Restaurant Petrus for eight years before establishing the acclaimed Michelin-starred Restaurant Dôme in Antwerp, returns with a philosophy that has evolved into a more minimalist and precise approach. Among his featured creations is the renowned pomme soufflée au caviar, a dish that encapsulates his belief in restraint, highlighting a singular, pristine ingredient refined with subtle accents to let flavour and memory take centre stage. In contrast, Opocensky, currently the executive chef at Restaurant Petrus, brings a bolder, more contemporary spirit to the table. His featured dish, carré de veau, showcases milk-raised Limousin veal cutlet from Huguenin, paired with Yunnan matsutake mushrooms, baked in a salt crust, and accompanied by Pommery mustard sauce and velvety mash, highlighting Opocensky’s dedication to sourcing rare, seasonal treasures.
Chabbert and Opocensky’s collaboration extends beyond their individual dishes; it embodies a friendship forged through a shared passion for fine dining. Having known each other for over two decades, the chefs have spent countless evenings exploring the nuances of flavour, culminating in this heartfelt celebration of their culinary journeys; their partnership represents a duality that is both familiar and surprising in a harmonious convergence of styles.
Guests at Restaurant Petrus can also look forward to iconic French ingredients, such as Prat-Ar-Coum oysters and pigeon d’Anjou, interpreted through the chefs’ complementary techniques. Chabbert’s clarity and restraint juxtapose Opocensky’s modern flair, creating dishes that are visually stunning and delectable. This unique approach ensures that every plate tells a story, inviting guests to savour each bite while appreciating the artistry behind it.
As the evenings unfold, the elegant setting of Restaurant Petrus, renowned for its breathtaking views of Victoria Harbour and the cityscape, further enriches this culinary journey. As the chefs unite for this exclusive collaboration, they invite you to join them in celebrating the beauty of flavours and the joy of shared culinary passion. This remarkable event promises to leave an indelible mark on the palates and memories of all who attend, reaffirming the power of food to unite in the most exquisite of ways. But first, one must feast!
Learn more about “A Michelin Reunion at Restaurant Petrus” here.
