CulinArt 1862, the premier fine-dining destination located within the Towngas flagship store in the heart of Causeway Bay, is proud to announce the appointment of celebrated chef Jacques Kagi as its new Culinary Director. In addition to his leadership role at the restaurant, Chef Jacques will serve as the official Ambassador for Flame Cooking, championing the precision and soul of gas-fire gastronomy, and will soon share his expertise as an instructor at the Towngas Cooking Centre.
Bringing a wealth of international experience and an uncompromising eye for detail, Chef Jacques introduces a refreshed culinary philosophy to CulinArt 1862. His debut creation—the Signature Tasting Menu—redefines the sensory experience of fine dining by harmonizing Towngas’ precise flame cooking techniques with innovative aging processes. This collaboration also marks a sentimental homecoming, as Chef Jacques resumes a partnership with Towngas that began over two decades ago, promising a powerful synergy between two industry icons.
A Culinary Legend: Blending Swiss Precision with Hong Kong Heritage
Born in Hong Kong with Swiss roots, Chef Jacques Kagi embodies a dual culinary soul: the disciplined traditions of Europe and the vibrant innovation of Asia. Trained in Switzerland and the United Kingdom, his illustrious career includes tenures at legendary establishments such as Gaddi’s at The Peninsula Hong Kong, Nicolini’s at Conrad Hong Kong, and the Derby Room at the Hong Kong Jockey Club. His achievements have earned him accolades in the Louis Vuitton City Guide and the prestigious Most Influential Award in the Asian Catering Industry.
Beyond the professional kitchen, Chef Jacques is a household name in Hong Kong, beloved for his role as a “Star Judge” on the iconic TVB culinary show Beautiful Cooking. Known for his professional rigor and charismatic wit, Jacques emphasizes a return to basics, focusing on the provenance of ingredients and the masterful control of heat—a vision he now brings to the forefront of CulinArt 1862.
The new five-course tasting menu, curated by Chef Jacques, is more than an interplay of European craft and Chinese elements; it is a nostalgic journey inspired by the concept of “home.” Leveraging the unique advantages of flame cooking, Jacques infuses modern aging techniques with the “Wok Hei” (breath of the wok) that symbolizes domestic warmth.
The epicurean journey begins with a choice of Seared Foie Gras with Caramelized Fruits and Tamarind, offering a perfect balance of richness and acidity, or the refreshing Beetroot-Cured Salmon with Dill Dressing and Spring Onion Cracker. The signature Lobster Bisque follows—an elegant reimagining of Chinese banquet memories. By using specially treated E-Fu Noodles, Chef Jacques ensures the pasta remains al dente while absorbing the intense essence of the lobster broth, elevating a traditional celebratory dish to new heights.
For the main course, the Hokkaido Scallops are flash-seared over an open flame and paired with Szechuan Pork Belly and Garlic Shoots for a bold, multi-layered Oriental flair. Alternatively, the Iberico Pluma Char Siu captures the essence of home; featuring premium Spanish Iberico pork neck glazed with Canadian maple syrup instead of traditional maltose, it offers a unique woody aroma. Served with a Maple Egg Yolk sauce, the dish evokes the comfort of a sophisticated “Char Siu with Silky Eggs.”
Guests may also opt for the Dry Aged Threadfin Fish (Ma Yau), where local premium fish is dry-aged to concentrate its umami, served with Caviar and Champagne Sauce, or the classic Australian M5 Sirloin with Béarnaise Crispy Burdock and Pomme Purée.
The finale, a Strawberry Pavlova with Passion Fruit Sorbet, offers a light, crisp, and zesty conclusion—reminiscent of the most anticipated treats of childhood.
“It is a great honour to join CulinArt 1862 as Culinary Director,” says Chef Jacques 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.”
