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紫 Dining at Murasaki

Michelin Star Guest Chef Dinner

* Dietary Restrictions can be accommodated, please specify in special request.


Dining at Murasaki, a Japanese-French restaurant known for well-executed dishes, is introducing a star guest chef this March. Chef Simon Rogan from Britain will be guest chef every evening between 15-18 March 2018, bringing his distinctive and inventive cooking style that has led to awards, Michelin stars and worldwide acclaim.

Chef Rogan has achieved incredible success at the top of British cuisine, gaining two Michelin stars at his Cumbrian restaurant, L'Enclume, where he farms and forages all manner of unusual edibles. For five nights only, Chef Rogan will showcase a unique "miracles of nature" menu at HK$2288 per person. The dinner menu will offer insight into the sensational dishes he has created at L'Enclume over the last 15 years, including new takes on his renowned classics and brand-new creations. All of Chef Rogan's plates promise to showcase the tastes, textures, and fragrances of the natural world by using ingredients of the highest possible quality, both farmed and foraged. 

Our Head Chef, Alfred Poon brings over two decades of experience from 5-stars hotels and luxury restaurants to Dining at MURASAKI. We use a combination of French and innovative cooking techniques, crafting each dish from scratch, and putting our own twist on time-honoured Japanese traditions. From sushi and sashimi to succulent meats and vegetarian dishes, our extensive Tasting Menu caters to all tastes and dietary requirements, creating a sensory experience that leaves a lasting impression. Dining at MURASAKI’s teppanyaki is also a unique experience, introducing a number of new elements to bring back the fun and theatrical aspects. To enjoy superlative Japanese French hybrid cuisine served up in a stylish setting in Causeway Bay.

Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay
Customer Service


  • Vegetarian Menu Available
  • Private Room
  • Parking
  • Corkage Policy
  • Cake Cutting Policy