From Clemente Bar's martini and fried chicken series to a four-hands dinner focused on nature and fermentation in Hong Kong, these are the most hotly anticipated pop-ups and residencies to book now.
From menus inspired by works of art to multi-chef barbecue bonanzas, 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
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.
Kol at Tate Modern
Where: Tate Modern, London
When: June 25 - August 31 2026
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. Feast your eyes on the acclaimed exhibition and on Lastra's three-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 Kol x Tate menu is available for 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 2026
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 Janaína Torres, chef-owner of Bar da Dona Onça and The World's Best Female Chef 2024 (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
From Douce Steiner (7-8 August) to 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.
Roganic x Giga
Where: Roganic, Hong Kong
When: 25 and 26 August 2026
Chef Hawan Jung of sustainable Mediterranean restaurant Gigas travels from Seoul to join chef Adam Catterall at Roganic for an exclusive two-night collaboration. Inspired by nature, fermentation and the rhythms of the seasons, the menu celebrates the shared philosophies of both kitchens while highlighting their distinct culinary styles. Chef Jung's dishes will include sweet amaebi with peanut, bronze fennel, creme fraiche and chilli oil, while from the Roganic kitchen, guests can expect a warm broth of fermented jicama, mussels and buttermilk whey, followed by the restaurant's signature seaweed pudding, glazed in kelp syrup and paired with smoked eel and horseradish.
Soleil by Claude
Where: The Peninsula London
When: 14 July - 2 September 2026
Conceptualised by legendary chef Claude Bosi, laid-back rooftop pop-up Soleil by Claude is returning to The Peninsula London this July and August. Set high above London's skyline, Soleil boasts a sizeable fresh catch crudo menu as well as Mediterranean sharing plates and plenty of spritzy cocktails. Open for lunch and dinner, diners can expect a sun-drenched vibe (whatever the real time forecast may be) with dishes such as sea bass carpaccio with cucumber and fennel, luxe lobster rolls with chips and even a roving ice cream trolley. Bubbles are aplenty, as well as Brooklands Bar's James Tamang's summery take on classic ice-cold pours – think a coconut negroni or amalfi berry spritz.
Wild Blue Long Table Dinner Series
Where: The Range at Whistler Golf Club
When: 16 August 2026
In British Columbia, Wild Blue's annual Long Table Dinner series returns this August. The 2026 edition will feature cocktails from The Keefer Bar team, alongside obligatory Perrier-Jouët champagne and canapés, as well as a wine pairing curated by Canadian winery Mission Hill Family Estate. Chefs Alex Chen and Derek Bendig will provide a thoughtful multi-course menu highlighting the finest local and seasonal ingredients from the state's land and sea, all served al fresco among the tall trees and lush greenery at The Range at Whistler Golf Club, just steps from the restaurant.
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