Hong Kong food people—Cucina at Marco Polo Hongkong Hotel is about to turn three days into a full-on flavour flex. From 14 to 16 May 2026, Michelin-starred chef Theodor Falser lands for an exclusive three-day culinary journey, bringing his “Taste Nature” philosophy straight to Victoria Harbour diners who like their plates pretty and their ingredients the real deal.

Falser’s story reads like a slow-burn wine-country romance: a six-generation winemaking family in Northern Italy, culinary roots in South Tyrol, and a Michelin-starred Johannesstube legacy. What you’ll feel in his cooking is a clean, nature-led approach—high-quality regional ingredients elevated into visually stunning, eco-conscious dishes.

Menu highlights lean coastal-to-alpine: expect seared Mediterranean tuna with pickled daikon, king crab cannelloni, lemon gel and lobster dressing (aka bright citrus energy with serious depth). There’s also a recommendation for raviolone with ricotta, spinach, Iberico pork pluma, spicy Calabrian nduja and 24-month parmigiano espuma—an oversized indulgence with a rich filling designed for people who came to eat, not just take photos.

Price & what you get: Falser’s three-day residency includes a six-course tasting menu at HK$988 per person. There are also à la carte and set lunch options, plus a one-night-only wine pairing dinner on 16 May priced HK$1,388 per person.

Venue: Cucina, Marco Polo Hongkong Hotel (waterfront views of Victoria Harbour). If you’re serious about a seat, book early—limited tables.

Reservations: +852 2113 0808
Book: https://www.marcopolohotels.com/en/marco-polo-hongkong-hotel/dining/cucina