Chef Manav Tuli of Leela and Chef Kyunghwan Min of Born & Bred Unite for a Cross-Cultural Culinary Dialogue

Discover how Chef Manav Tuli from Leela in Hong Kong and Chef Kyunghwan Min from Born & Bred in Seoul bring together Indian culinary heritage and premium Korean Hanwoo in a unique gastronomic collaboration.

Chef Manav Tuli from Leela in Hong Kong and Chef Kyunghwan Min from Born & Bred

A Cultural Encounter Beyond Borders

In a rare and compelling collaboration, two of Asia’s most celebrated chefs — Chef Manav Tuli of Leela (Hong Kong) and Chef Kyunghwan Min of Born & Bred (Seoul) — joined forces for a special dining event that bridged the culinary traditions of India and Korea. While the spotlight was on flavor, what truly stood out was the shared philosophy of honoring heritage while daring to evolve it.

This was not just a meeting of plates, but of philosophies, cultures, and culinary lineages — and a reflection of how fine dining in Asia continues to evolve with bold, culturally rooted visionaries.

Chef Manav Tuli: Redefining Indian Cuisine for the Global Stage

With nearly two decades of international experience, Chef Manav Tuli is known for his ability to seamlessly blend traditional Indian flavors with refined, modern sensibilities. Having worked across India, Mauritius, the UK, and now Hong Kong, he brings a globally inspired yet deeply authentic perspective to Indian cuisine.

Tuli began his journey in Kerala, mastering the complexities of South Indian cooking before joining the prestigious Oberoi Hotels in Rajasthan. His time at London's Michelin-starred Tamarind — one of the first Indian restaurants to achieve such acclaim — solidified his position as a culinary leader. Later, as the head chef of Chaat at Rosewood Hong Kong, he earned the restaurant a Michelin star by reinventing street food from across India into artful expressions of flavor.

Now at Leela in Hong Kong’s Causeway Bay, Tuli dives deeper into Indian history — curating a menu inspired by the Mauryan Empire and the spiritual concept of leela, or “divine play.” His dishes are not merely composed; they are narrated. Each element tells a story, connecting ancient tradition to contemporary interpretation.

“Indian food is not static. It evolves with the hands that cook it and the places it travels to,” says Tuli.“At Leela, I want every dish to be a conversation — between centuries, cultures, and senses.”

Chef Kyunghwan Min: Elevating Hanwoo to Global Prominence

From the butcher alleys of Majang-dong to the world stage, Chef Kyunghwan Min has made it his mission to showcase the potential of Hanwoo — Korea’s prized native beef — as a world-class ingredient.

At Born & Bred, a multi-level dining concept in Seoul that ranges from casual steakhouse to exclusive omakase experience, Min transforms Hanwoo into dishes that express both reverence and innovation. Since joining the restaurant in 2019, he has explored ancient Korean cookbooks, revived forgotten techniques, and collaborated with global artisans like Italian butcher Dario Cecchini to broaden the narrative of Korean beef.

Min’s approach goes beyond flavor. Through programs like Special Table, Born & Bred offers interactive, story-driven meals that educate and connect guests with the culture of Hanwoo. His goal is to position Korean beef alongside Wagyu and Kobe on the international fine dining map — not just for its tenderness, but for the history it carries.

“Hanwoo is not just meat. It’s part of our heritage. My role is to make the world curious about it — and then impressed by it.”

A Shared Language of Craft and Culture

What united Tuli and Min at this event wasn’t similarity — it was intent. While one reimagines the ancient flavors of India through refined complexity, the other distills the purity of Korea’s most iconic ingredient into a minimalist celebration. Both chefs are artisans of memory, rooted in deep tradition yet eager to create something new.

The event at Born & Bred wasn’t just a collaboration. It was a cross-cultural exchange where spice met smoke, fermentation met fire, and two chefs shaped by very different geographies found resonance in the same pursuit:telling stories through food.