Hong Kong Wine and Dine Festival sells out HK$1,500 'Taste of Time' feast
The Hong Kong Tourism Board's annual Wine and Dine Festival has sold out its limited-edition 'Taste of Time' feast at HK$1,500 per person. Five Michelin-starred and celebrity chefs, including Korean 'Culinary Class Wars' star Edward Lee, created a five-course East-meets-West menu. The festival prece
The Hong Kong Tourism Board's flagship 'Wine and Dine Festival' is being held at the Central Harbourfront Event Space and Tamar Park, featuring international celebrity chefs. The event has sold out its limited-edition ten-hands collaborative feast called 'Taste of Time' at the 'Tasting Pavilion,' priced at HK$1,500 per person including wine.
The feast brings together five renowned chefs: Edward Lee, second-place winner in the White Spoon veteran chef category of the globally popular 'Culinary Class Wars'; Shanghai Michelin chef Chen Zhiping; Hong Kong Michelin Cantonese cuisine chef Lau Yiu-fai; French Michelin chef Thierry Marx; and Yang Yanbin, second-place winner of 'One Meal Becomes a God.'
The five-course menu blends Chinese and Western cooking characteristics. Dishes include Marx's 'Lobster butternut miso, caviar, Sauce Diable,' Yang's 'Crispy fish maw with aged sweet vinegar sauce,' Chen's 'Braised soft-centered abalone with Li Pu taro and red shallot-infused oil,' Lau's 'Stewed Wagyu cheek, turnip in Port wine sauce,' and Lee's 'Braised pork belly with Persimmon vinegar glaze, ginseng pommes Anna, Kimchi relish and brined peppers.' Each dish is paired with fine wine.
Chen's abalone dish uses the 'king of taros' from Guangxi, extracting only its most tender taro heart, simmered in red-braised meat sauce and paired with soft-core abalone. Lee uses Western cooking skills to reinterpret traditional Korean ingredients, creating persimmon vinegar-braised pork belly with crispy roasted pork skin crumbs in the sauce.
Following the festival, the Hong Kong Tourism Board's 'Hong Kong Food Month' will run from November 1st to 30th. Festival participants can use their ticket stubs to enjoy top-tier dining experiences and limited-time offerings at designated restaurants and bars across Hong Kong. The Tourism Board hopes this will encourage visitors to extend their stays, drive more spending, and create business opportunities for the industry. The board has also launched a 'Hong Kong Late-Night Dining Guide' recommending nighttime dining hotspots.