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From Clemente Bar's martini and fried chicken series to a Masque residency in Bangkok, these are the most hotly-anticipated pop-ups and residencies to book this summer.
2026 is shaping up to be quite the year in the world of food and drink. With boundary-pushing chef collaborations and cult-favourite bar takeovers, top talent are getting increasingly creative with how and where we indulge. For the gastronomically curious, these residencies are well worth a detour – if not a trip in themselves.
Clemente Bar x Jungsik
Where: Clemente Bar, New York
When: Until the end of 2026
Clemente Bar's fried chicken and martini series is inspired by its signature fried mushroom bucket and the Clemente Martini (Olivia Lieberman)
Perched above the dining room of its famed sibling venue Eleven Madison Park, the art-salon-styled Clemente Bar quietly has a year of surprises ahead. Its rotating fried chicken and martini series invites the city's top restaurants to stamp their culinary identity onto the casual classic. The event begins with a contemporary Korean focus led by Chef Daeik Kim of Jungsik. Now on the menu throughout summer, try the flavour bomb of deboned chicken stuffed with spiced pork sausage, fried crisp and paired with pickled vegetables – alongside a bespoke martini inspired by Korea's Jirisan mountain.
Masque at Siam Kempinski Hotel Bangkok
Where: Siam Kempinski Hotel Bangkok, Bangkok, Thailand
When: June 4 – 8, 2026
Masque's signature Sea Buckthorn Rassa brings together Maharashtrian spices with tangy sea buckthorn juice and pickled jicama
One of Asia's top Indian restaurants touches down in the heart of Bangkok for a five-day residency. Head chef Varun Totlani is taking his ingredient-led ethos one step further by weaving Indian and Thai produce into a single tasting experience. Expect dishes like Goda Masala Tiger Prawn, Thai Wagyu with Black Garlic Masala and a dessert built around cacao. Bonus lunch sittings are held on June 6 and 7 for those who can't wait until sundown.
Kjolle x Atelier Crenn
Where: Atelier Crenn, San Francisco, California
When: June 11, 2026
As part of its 2023 refresh, Atelier Crenn's dining room is anchored by a 25-foot paper chandelier evoking waves
To mark 15 years of Atelier Crenn, chef-owner Dominique Crenn launches Continuum, a collaboration series celebrating the evolving nature of great cooking. In June, head chef Pía León of Kjolle travels from Lima to present a joint tasting menu that blends modern South American gastronomy with Crenn's distinctive, from-scratch French style. Advance booking is required.
Osip x Le Doyenné
Where: Osip, Somerset, United Kingdom
When: June 16, 2026
Osip's open kitchen is framed by floor-to-ceiling windows and a geometric skylight (Image: Dave Watts)
Set in a former 300-year-old country inn, Osip is hosting a global chef collaboration series celebrating the relationship between the kitchen and the garden. Chef-owner James Henry of Paris-based farm-to-table restaurant Le Doyenné takes over for one evening at the height of the UK's summer crop season. Also look out for further collaborations with Colombia's Celele in July and Ontario's Pearl Morissette – recently named the Michter's Art of Hospitality winner for North America's 50 Best Restaurants – in November.
Kol at Tate Modern
Where: Tate Modern, London
When: July 15, 29, 30 2026
Guests will dine on the top floor of Tate Modern with panoramic views across the Thames and St Paul's Cathedral
Kol's chef-owner Santiago Lastra takes his acclaimed Mexican-British cooking to an unusual setting: a decommissioned 1940s power station transformed into one of the world's leading art museums. Even more remarkably, the dinner is followed by an exclusive after-hours walkthrough of Frida: The Making of an Icon. Feast your eyes on the acclaimed exhibition and on Lastra's five-course dinner with city views from the skyline restaurant. Expect signatures like scallop and tomato ceviche and caviar and langoustine taco, as well as a new koji mole with dry-aged duck. The 15th has since sold out, but tickets for July 29 and 30 are now available to Kol newsletter subscribers. Can't make either dates? Try the three course Kol x Tate menu available lunch and dinner between June 25 - August 31, 2026.
Burnt Ends x Boragó x Yiaga x Masque x A Casa do Porco
Where: Burnt Ends, Singapore
When: May - December
Kinmedai is a fatty, deep-sea fish grilled over charcoal at Burnt Ends (Image: Simon Pynt)
Barbecue heaven Burnt Ends is turning 13 with a bang: four Kitchen Takeovers bringing four of the world's most innovative culinary perspectives to one Singapore address. Expect the A-game from top chefs like Varun Totlani, head chef at Masque (27 July) to Janaína Torres, chef-owner of A Casa do Porco (7 December). Each takeover is designed with a produce-focused philosophy, from the berries foraged from the forests of Kashmir to wakame seaweed sourced from Victoria's coast.
The Datai Chef Series 2026
Where: The Datai Langkawi, Malaysia
When: April - November
Datai Bay's oceanfront dining blends with the sweeping greenery of Langkawi's rainforest
From Mathew Long (2 and 4 April) and Wong Chin Hua (19-20 June) to Douce Steiner (7-8 August) and Monica Galetti (6-7 November), the Chef Series 2026 at The Datai Langkawi is worth booking tickets for. Hot on the heels of past editions, which has seen the likes of Angela Hartnett OBE and Tom Aikens jet in – The Art of the Distinctive, as this year's is named, brings a new roster of talent with the same focus on ingredients sourced from the hotel's zero-waste garden and the island's natural bounty.
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