Maxim's Boulevard brings Hong Kong flavours to Wine & Dine 2026
Maxim's Group will mark its 70th anniversary with a food street at Hong Kong's Wine & Dine Festival from 29 October. The boulevard offers 10 brands serving nostalgic Cantonese bites, creative reinterpretations and upcycled creations, including beer made from surplus bread.
Hong Kong's Wine & Dine Festival returns to the Central Harbourfront from 29 October for four days, featuring a new food street called Maxim's Boulevard. The attraction, built around the theme 'Global Flavors, Interpreted in Hong Kong', brings together 10 brands from Maxim's Group to mark its 70th anniversary.
Emmy Kan Wai-ming, chief operating officer for Hong Kong and Macau, said the idea was to create a food street that visitors could wander through, eating as they went and discovering different flavours along the way. The setting takes cues from Hong Kong streets, with neon signage and colourful hanging decorations giving the boulevard a lively local character, particularly after dark.
The original Maxim's Boulevard opened at Ocean Terminal in Tsim Sha Tsui in 1966, becoming known for its harbour views and then-modern dining style. Six decades later, the name returns by Victoria Harbour as a temporary culinary walk through the group's past and present.
The showcase is organised around four ideas: street eats, creative reinterpretations, local ingredients and Hong Kong classics. Festival-only bites from Maxim's Cakes include Mini Cheese Shrimp Pineapple Bun Burgers and Mini Peach Shrimp Pineapple Bun Burgers, which turn the familiar pineapple bun into a savoury handheld snack. The Shrimp Paste Lobster & Mango Pastry Skewer combines Tai O shrimp paste with sweet lobster and fresh mango, wrapped in flaky pastry and finished with fish roe.
Maxim's MX offers classic Hong Kong comfort food with its Rose Liquor Soy Sauce Chicken Drumstick, marinated with rose liquor and slow-braised in soy sauce, and Huadiao Imitation Shark Fin Soup. Dim sum from Maxim's Palace includes black sesame rolls, steamed red bean puddings and a festival-exclusive orange juice roll that revives a once-familiar Cantonese dessert.
A sustainability story comes from BOB, or Bottle of Bread, which brews a pale ale using surplus bread and bread crusts collected from Maxim's production facilities. Each bottle uses about 25 grammes of upcycled bread, producing citrus, biscuit, honey and toasted malt notes. Kan suggested trying the beer with Hong Kong siu mai or shredded chicken dressed with BOB Chilli Oil, made from toasted surplus bread crumbs, chicken oil and spices.
For Maxim's, the food street shows how comfortably the city moves between influences. A pineapple bun can become a shrimp burger; local shrimp paste can meet lobster and mango; leftover bread can become craft beer.