Spend an unforgettable evening with three of Asia's most distinctive culinary voices in a collaborative feast anchored in a shared coastal cuisine. Chef Hafizzul Hashim of Fiz explores Southeast Asia's local ingredients, cooking over bakau mangrove charcoal. Akame chef Alex Peng works with a wood-fired kiln, layering Rukai indigenous spices and mountain-foraged greens with Taiwan's coastal produce. Rounding out the trio, Chef Johnson Wong of Gēn 根 reimagines Malaysian Chinese flavours shaped by heritage. Exclusively for Mastercard cardholders. What's priceless Experiencing the ingredients and traditions that connect three kitchens. The highlights Revel in Fiz's bakau mangrove charcoal cooking and rare Southeast Asian ingredients Savour Akame's wood-kiln cuisine featuring Rukai indigenous spices and foraged Taiwanese vegetables Discover Gen's reimagined Malaysian Chinese flavours, from buah kulim to buah keluak Hear the stories behind each chef's signature dishes, and enjoy a unique collaboration dish