Chen, who took up his role only one month ago, has created a selection of delicious seafood and meat dishes that match the taste palette of the rare and exclusive beers, which have been taken from the brewery’s own barrel-ageing cellar.

The welcome drink of Island Ale – a beer that is exclusive to the Island Shangri-La hotel – will be served with hickory smoked horse mackerel. The first dish of the dinner will be poached monkfish liver with peach, daikon and ponzu, brioche, served with the classic Cha Chaan Teng Gose, a 4.5-per-cent sour and salty gose beer, brewed with salted lime. the beer is commonly drunk in Hong Kong’s cha chaan tengs, or local fast-food restaurants, and often served with lemon sodas.

The next dish is spiced scallop ceviche with razor clam, pickled pineapple, grapefruit and coconut, which will be accompanied by Days of Being Wild, a beer brewed with mixed forest berries, which was inspired by the tradition of lambic-style brewing in Belgium.

It will be followed by duck breast with morels, braised beef cheek on lentils and veal schnitzel with potato salad, paired with three beers – Rye on wood, Bitter oak and 1842 Island IPA.

The first of two desserts, tonka bean ice cream and espresso, is paired with the barrel-aged Hak Mo Sheung Stout Imperial Con Ancho Y Panca.

This beer is a 10.1 per cent stout, aged in Heaven Hill Bourbon barrels, which has been infused with South American Ancho and Panca chillies and small pieces of roasted cocoa beans.

The second dessert, roasted fig tart with caramelised onion, stilton and honey, is served with Hak Mo Sheung Raspberry Imperial Stout.

The dinner, in the Lobster Bar and Grill, located on the sixth floor of the hotel in Pacific Place, costs HK$798 per person.

A limited number of reservation are still available.