TV may well have changed the life of Hongkong chef, Louis Tam, who helms Chōwa. Despite his extensive experience of Western cuisine and stints in Asia, he actually started exploring Franco-Japanese fusion cooking because of a Japanese drama series on TV. The seasonal 6- and 8-course tasting menus embody his vision and everything is made from scratch: the sauces, pickles and bread, even the plum wine. Ask about wine and sake pairing.