Two of Asia's most accomplished chefs come together to celebrate V-ZUG's precision engineering and gastronomic excellence.

Switzerland's premier kitchen appliance house V-ZUG curated "Fresh & Preserved", an intimate dining experience featuring Executive Chinese Chef Jayson Tang from JW Marriott Hotel Hong Kong and celebrated Taiwanese chef Saki Chen from V-ZUG's Culinary Academy. The event, which held on 6 Aug, served as both a masterclass in Chinese cooking techniques and a demonstration of how Swiss engineering elevates culinary artistry.

Tang, Michelin one-starred chef best known for masterful interpretation of Cantonese traditions through a contemporary lens, joined forces with Chen, whose refined approach to Fujian cuisine has garnered international acclaim. Together, they crafted eight sophisticated canapés that explored the interplay between fresh and preserved elements, a culinary philosophy that mirrors V-ZUG's approach to innovation and heritage.

From Tang's signature ginger-scallion glazed scallops to Chen's inventive sakura shrimp and beef tongue wafers, each dish was prepared using V-ZUG's flagship appliances, demonstrating how the brand's precision temperature control and advanced cooking technologies can transform even the most traditional recipes.

During the evening, Tang highlighted the performance of V-ZUG's CombiSteam oven, citing how the equipment's consistency allowed them to achieve restaurant-quality results that would typically require professional-grade kitchens.

"The level of control these appliances offer is remarkable," Tang shared. "Every element performs exactly as intended, it's this reliability that allows creativity to flourish".

For the upcoming Mid-Autumn Festival, V-ZUG is once again collaborating with JW Marriott Hotel Hong Kong to offer the city's first live mooncake baking experience using their flagship 90cm CombiSteam Grand oven — the largest of its kind globally.