Chefs

OZONE Hong Kong event news: In tandem with the highly anticipated Asia’s 50 Best Restaurants Awards 2026, the celebrated rooftop bar at The Ritz-Carlton, Hong Kong will host ‘Ten At The Top’. This flagship evening curated by international award-winning marketing and communications agency, The Foundry Asia, is bringing together Asia’s leading culinary and bar talents for a one-night public celebration of food, drink, and culture. On Tuesday, 24 March 2026, from 8PM until late, guests will be immersed in an extraordinary sky-high experience, combining gastronomy, mixology, and nightlife against panoramic Hong Kong views.

The evening will feature two celebrated chefs and eight award-winning bartenders from across Asia. Chef May Chow of Little Bao, recognized as Asia’s Best Female Chef in 2017 is celebrated for her playful, inventive approach to modern Chinese cuisine. Her dishes blend nostalgia with creativity, transforming casual-inspired flavours into elevated culinary experiences. Guests will enjoy two of her signature creations:
Lo Shui Beef Tongue Skewer (HKD 168) Sesame Sauce, Cilantro Chimichurri Cold Egg Custard
Konbu-cured Hokkaido Scallop, Sweet Peas, Scallion-ginger Vinaigrette.

Chef Tam Kwok Fung of Chef Tam’s Seasons at Wynn Palace, Macau, ranked No. 9 on Asia’s 50 Best Restaurants 2025 and recipient of the Lee Kum Kee Highest Climber Award, is also renowned for leading the restaurant to two MICHELIN Stars. He crafts seasonal Cantonese menus inspired by the 24 solar terms. Chef Tam revitalizes Cantonese cuisine by matching global ingredients with contemporary culinary techniques, complete with a food and nourishment philosophy that pays homage to seasonality. For this special evening, Chef Tam will present two seasonal creations:
Crispy Coconut Lobster Roll (HKD 158) Fresh Local Green Lobster, Coconut Milk Pork Ear Jelly with Ginger Oil (HKD 108) Pork Ear, Savoury Jelly, Litsea Oil

Complementing the culinary showcase is an all-star lineup of 8 award-winning bartenders from across Asia, each presenting two signature drinks at HKD 208 with hourly rotations from 8PM to midnight:

Ayaka Okada (BEES BAR by NARISAWA, Tokyo) Created by No.1 Asia’s 50 Best Restaurants recipient Chef Yoshihiro Narisawa, BEES BAR by NARISAWA embodies the “Jinen” spirit, drawing inspiration from Japan’s Satoyama forests. This cocktail bar blends mixology with nature, reflecting NARISAWA’s philosophy of living in harmony with the environment. Cocktails at BEES BAR by NARISAWA are inspired by Japanese forests and traditions and highlight seasonal local fruits and ingredients. Each cocktail invites guests to taste the essence of nature through a thoughtful balance of craft and seasonality.
Cocktails: SATOYAMA Old Fashioned Johnnie Walker Black Label Whisky, Kuromoji, Yuzu or situs slice, Raw Sugar, Soda Shiso Smash Tanqueray Gin, Shiso, Shiso Syrup, Sansho Pepper, Lemon, Soda

Eartha Hui (Quinary, Hong Kong) Consistently ranked among the World’s 50 Best Bars (2013–2017 & 2021) and Asia’s 50 Best Bars (2016–2024), Quinary is a trailblazer in multisensory mixology. The bar applies a scientific approach to flavour, texture, aroma, and presentation, challenging perceptions of what a cocktail can be. Its signature creation, the Earl Grey Caviar Martini, on the menu since 2012, combines inventive techniques with immersive storytelling, making it one of Hong Kong’s most memorable cocktails. Cocktails: Glass Oolong Tea, Hawthorns, Osmanthus, Black Plums, Black Label Whisky, Soda Water Oolong Tea Collins Tanqueray Gin, Mead Wine, Fig Leaf Liquor, Verjuice, Grapefruit Bitters

Kripal Singh (ZLB23, Bengaluru) Ranked No. 31 on Asia’s 50 Best Bars 2025, ZLB23 is a Kyoto-inspired speakeasy that transports guests to Japan through its refined cocktail programme and serene, intimate atmosphere. Kripal brings both technical precision and competitive acclaim to the bar, having won the Dewar’s Highball Challenge 2024. His approach balances craftsmanship with clarity of flavour, elevating classic techniques through thoughtful execution. Cocktails: Southern Ember Don Julio Tequila, Rasam Powder, Tamarind, Pineapple, Curry Salt Blossom Tanqueray Gin, Valley of Roses, Cucumber, Pomegranate, Mint

Marco Dongi (Bar Sathorn, Bangkok) Ranked No. 48 on Asia’s 50 Best Bars 2025, Marco Dongi is a globally recognised bartender whose work at Bar Sathorn, W Bangkok, masterfully infuses Thai ingredients with world-class spirits. A top 10 finalist at the international World Class competition and named the 6th Best Under 30 Italian Bartender in 2018, Marco is known for iconic creations such as the Bangkok Brunch, a cocktail that reinterprets classic flavours through local nuance and modern techniques. Cocktails: Bangkok Brunch Pad Krapow Tequila, Mezcel, Salted Tomato Water, Rice Vinegar, Vanilla The Pina Johnnie Walker Black Label Whisky, Picked Pineapple, Coconut Hard Seltzer

Mark Lloyd (Wing Lei Bar, Macau) Scottish-born Mark Lloyd is a globally respected mixology authority and Director of Bars at Wing Lei Bar, Wynn Palace, Macau. His latest “UNITY” menu serves as a liquid diary of a year spent travelling from Seoul to Milan – each cocktail a passport stamp inspired by guest shifts, cross-border friendships and flavours discovered in some of the world’s greatest bars. Cocktails: Peanut Pistol Bourbon Whiskey, Coffee Liqueur, Orange Bitters, Peanut Butter Day Drinking Don Julio Tequila, Giffard Green Melon, Lemon, Orgeat, Foamer

Paulo Naranjo (The St. Regis Bar, Jakarta) Ranked No. 22 on Asia’s 50 Best Bars 2025, Paulo brings over a decade of luxury bar experience to The St. Regis Bar, Jakarta. His latest New York-inspired cocktails collection transforms jazz legends into liquid form, where Duke Ellington’s elegance becomes a refined cognac sour and Louis Armstrong’s trumpet bursts translate into effervescent bubbles. Cocktails: Drunken Doctor Don Julio Tequila, Apple Dill Cordial, Honey, Lemon, Sparkling Wine 403 Negroni Tanqueray Gin, Campari, Pineapple, Amaro

Yasuhiro Kawakubo (Punch Room, Tokyo) Ranked No. 36 on Asia’s 50 Best Bars 2025, Yasuhiro Kawakubo reinvents punch with a distinctly Japanese perspective. Guests enjoy cocktails using rare local ingredients, served with theatrical flair in the intimate, velvet-clad bar within The Tokyo EDITION, Ginza. Kawakubo’s deep knowledge of global cocktail culture and Japanese tradition transforms each drink into an experience steeped in history and creativity. Cocktails: Kare~ Margarita Don Julio Reposado, Chai Tea, Apple, Agave Honey, Lemon, Spice Mix, Togarashi, Habanero WINDJAMMER PUNCH Johnnie Walker Black Label Whisky, Southern Comfort Black, Pineapple Tea, Ginger Honey, Lime, Peychaud’s Bitters

Bryan Benitez (Ozone, Hong Kong) Winner of the 2024 Marriott x DIAGEO Greater China Mixologist Competition, Bryan Benitez is the Bar Manager at Ozone – a bar also recognised on the 50 Best Discovery list. With over a decade of bartending experience, Bryan is celebrated for his story-driven cocktails. His latest menu, Neo Nexus, explores the intersection of time, imagination and flavour, wrapped in a vibrant cyberpunk aesthetic that transforms the venue into a futuristic tropical haven. Cocktails: Mangocita Don Julio Blanco, Mango Cordial, Citrus, Ginger Beer, Tajin Negroni Baby Tanqueray Gin infused Thai Tea, Campari, Mancino Rosso Vermouth Washed Biscoff

Set within Ozone’s striking blue-hued interiors, the highest rooftop bar in the world—guests will enjoy sweeping city views while sampling exceptional food and cocktails. With its mix of culinary mastery, innovative mixology, and immersive ambiance, Ten At The Top promises an unforgettable celebration of the best of Asia’s food and drink culture during one of the region’s most influential culinary weeks.

Event: The Foundry Asia x Ozone, The Ritz-Carlton, Hong Kong presents: Ten At The Top
Date: Tuesday, 24th March 2026
Time: 8PM – late
Venue: Ozone, The Ritz-Carlton, Hong Kong, Level 118, International Commerce Center, 1 Austin Road, West Kowloon

About Ozone rooftop bar

At the world’s highest rooftop bar, panoramic Hong Kong views, craft cocktails and an elevated atmosphere converge for unforgettable evenings. Guests savour an array of snacks alongside the signature Neo Nexus cocktail and mocktail menu — devised by Bar Manager Bryan Benitez and presented in three themes: Neo, Nexus and Tropical Noir — each offering inventive flavour journeys that blend futurism, connection and tropical intrigue. The outdoor terrace serves as an elevated lookout where the city’s lights unfold below; the Special Guest Shift Series spotlights rotating guest bartenders and curated collaborations, while the monthly Rooftop Glow Party electrifies the skyline with neon effects and vibrant energy.

Address: Level 118, International Commerce Center, 1 Austin Road, West Kowloon, Hong Kong
Tel: +852 2263 2270
Email: restaurantreservation.hk@ritzcarlton.com
Opening Hours: Monday to Friday: 4pm to 1am; Saturday: 2pm to 1am; Sunday: 12pm – 12am (Closed between 3pm – 4pm)