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THE HONG KONG Wine & Dine Festival, organized by the Hong Kong Tourism Board (HKTB), has long been an annual gastronomic show. This year, the Wine & Dine Festival has seen a boom in recovery, with exciting month-long celebrations in November that include digital events as well as physical travel plans.
This festival will serve as a reminder to foodies around the world that Hong Kong will continue to be a top destination in the post-COVID era. The obstacles caused by the pandemic have not deterred the city of Hong Kong from its commitments. Despite the current uncertainty, many new restaurants have opened in 2020 and add to Hong Kong’s already diverse and vibrant culinary scene.
As the “Showroom of New Culinary Perspectives”, this year’s festival will showcase many new experiences, including innovations from Chinese cuisine, a series of inspiring online classes, and a variety of delicious and bold culinary delights, and highlight some of the brilliant minds who made new history in the industry. Hong Kong cuisine.
New Age of Bartending
Cocktail lovers and fans of sustainable lifestyles should not miss the online masterclass with the theme “Sustainable Cocktail” which will be presented by Agung Prabowo from Penicillin Bar, winner of Asia’s 50 Best Sustainable Bar Award in 2021. This award recognizes the creativity and efforts of Prabowo and his colleagues.
Partners to minimize waste and reduce carbon footprint. For example, recycling potato skins into snacks, leftover slices of bread and cheese put in alcoholic beverages, leftover alcohol and lemon peels converted into soap and hand sanitizer.
“Being in the midst of a hotel industry located in a developed culinary city like Hong Kong, we are grateful to be able to take advantage of the amount of waste we generate beyond our imaginations. I hope to inspire other colleagues in the similar industry to become more aware of environmental sustainability for our future generations,” Prabowo remarked.
The masterclass on the theme of “Sustainable Cocktail” will be available to a global audience alongside other “Tasting On-Air” programs covering topics on various trends related to wine and spirits.
New Experience in Chinese Cuisine
One thing to note is the “Chinese Omakase by Masterchefs”, which will provide a luxurious Chinese culinary experience focusing on the concept of cuisine. The concept is inspired by the original omakase style. Here has a system that the dishes will be left entirely to the discretion, freedom and creativity of the chef who will provide an unforgettable culinary experience.
A total of 18 high-end chefs from respected Chinese restaurants across the city will be the main stars of the program by showcasing their mastery of technique and innovation. For example, the three-Michelin-starred Chef Chan Yan Tak of Lung King Heen will bring visitors to taste the best of cuisine. Meanwhile, Chef Jayson Tang of the 1-Michelin-star Man Ho Restaurant has created an innovative, curated menu based on the relationship between the five elements (wood, fire, earth, metal and water).
New Energy to Rock Hong Kong’s Culinary
An up-and-coming culinary lineup will be featured in a program to recognize the talents of the city’s trendsetters. Global investment manager-turned-chef, Sandy Keung, under the brand name Good BBQ, is one of the few female chefs in the typically male-dominated siu mei (grilled meat) industry.
She also owns a seafood restaurant that promotes ozone depletion techniques by providing a clean environment for seashells and other shellfish to free them of pollutant waste and improve their living environment in the oceans. [traveltext.id]
