Haute Cuisine Galore with Celebrity Chef

Parties & Networks

Presented by the Westin Chongqing Liberation Square, Hats Off 2016 brings a whirlwind of culinary pleasures to the Mountain City-Chongqing from 8-10 December,2016, with the Celebrity Chef Ben Cross from the super famous KU DE TA Bali Restaurant - working seamlessly with the Westin executive chefs to create an exceptional epicurean feast for our guests.

With Hats Off on your doorstep, you don’t need to travel far for that top notch culinary delight you have been craving. Hats Off, cuisine elevated. You simply cannot miss it.


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Extreme Fusion Set Menu at Jin Yao Xuan Specialty Restaurant


Pretzels, smoked tuna tonnato

Suckling pig terrine, ututan flavours, pickled palm heart, micro coriander

Confit Tasmanian salmon, shio kombu, soubise espuma, watercress, olive & star anise crumb

Pressed & roasted duck, skordalia, roasted baby carrots, hazel nut dressing, rendang jus

Lychee sorbet, sparkling wine

Bali kopi, coconut and coffee ice cream, toasted milk solids, coffee cloud, gula kelapa

Hats Off Gala Dinner at Westin Ballroom Agenda


Hainan chicken, pickled cucumber & shitake, fermented mushroom powder, oyster crème Rheinhau Riesling Tradition, Germany

Crab & tom yum chawanmushi, seared scallop, extra virgin olive oil, chives Wairau River Marlborough Sauvignon Blanc, New Zealand

Sop buntut, Indonesian oxtail soup, poached lobster, dashi broth, blackened shallot Xanadu Chardonnay, Australia

Alaskan black cod in chili paste, smoked parsnip puree, apple & jicama slaw, lime leaf crisps Kim Crawford Pinot Noir, New Zealand

48hr wagyu short rib, Jerusalem artichoke puree, pickle & crisps Chateau Treytins Lalande de Pomerol AOP, France

Passion fruit sorbet, champagne

Dark chocolate panna cotta, macadamia sponge, Coconut gelato, coffee & caramel Kracher Cuvee Beerenauslese, Austria

Ben Cross


Hailing from a small village outside Byron Bay, Chef Ben began his career at the award-winning Rae’s on Wategos in Byron Bay. Since then he has travelled the world honing his craft in a number of prestigious restaurants.

Chef Ben worked in the kitchens of some of Australia’s most prominent household names including Chef Neil Perry, where he formed part of the re-opening team of XO before moving to become Sous Chef at Rockpool. His international travels led him to New York, where he did short stints at Tom Colicchio’s Craft and Seamus Mullen’s award-winning Tertullia. In Spain he worked at various restaurants including stages at Santi Santamaria’s prestigious three-Michelin star restaurant El Raco Can Fabes.

In 2008 Chef Ben arrived at KU DE TA and in 2013 opened KU DE TA’s relaxed fine-dining restaurant Mejekawi. As Executive Chef, Ben develops and oversees the menu concepts throughout the venue, from high volume grazing and a la carte dining in KU DE TA to innovative tasting dishes in Mejekawi. Chef Ben applies contemporary culinary techniques to traditional ingredients to create menus that respect and showcase Indonesia’s cuisine in an innovative manner. In the open kitchen of Mejekawi, Ben continues to develop new dishes and flavour combinations, pushing boundaries and trialing new techniques to ensure KU DE TA continues to deliver a memorable dining experience.

In 2016 Ben launched the Culinary Collective series at Mejekawi. The exclusive supper clubs have seen him host and collaborate with some of the region’s most innovative and celebrated chefs including Andrew Walsh of Cure, Singapore; Jeff Claudio of Belon, HK; and John Javier of Master, Sydney.



Since launching in 2000, KU DE TA has firmly established itself as one of Bali’s must-visit destinations, combining the island’s unique spirit with its world-class service and offering. KU DE TA continues to deliver an inimitable experience; serving exceptional cuisine, wine and cocktails in its sophisticated beachside location set to an internationally renowned,soulful, summer soundtrack. The all-day dining and bar spaces were recently complimented with daybeds and a refreshing pool making KU DE TA the ultimate day-to-nighttime destination.

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