head chef ben sears brings over 20 years of experience in western and east asian kitchens to twist, blending technical skill with creative flair. his career includes training under australia’s andrew mcconnell and working at the uk’s three michelin-starred l’enclume. in sydney, he co-owned the acclaimed east asian spots moon park and paper bird before joining melbourne’s public wine shop. now in hong kong, ben’s globally inspired menu at twist reflects both italian and hong kong culinary roots, delivering joy through nostalgic, surprising flavors.

ben’s menu is fun, approachable, and unique—celebrating both the familiar and the unexpected. our menu blends fresh pasta with bold, global flavours, drawing from chef ben sears’s experience across western and east asian kitchens. while comforting classics like the baked spicy vodka rigatoni with ‘nduja and ricotta offer familiarity, twist also reimagines tradition with playful, thoughtful twists—using pasta as a blank canvas to explore flavour in new and exciting ways. 

local hong kong ingredients are woven throughout the menu, from shrimp roe sourced from yau kee, to koon yick wah kee curry powder, and crispy egg rolls from the 40-year-old bakery 齒來香蛋卷 used to make our hong kong-style cannoli. even subtle touches, like salted egg yolks from shun hing hoo or a pat chun vinegar reduction in place of balsamic, add layers of meaning for those who grew up with these flavours. with seasonal updates, specials, and a variety of pasta doughs used across the menu—including a gluten-free option—we invite guests to have fun, spark curiosity, and enjoy a new personal journey through food.