Gourmands drooling in anticipation will once again descend on Central Harbourfront to sample new ingredients and drink new wines, spirits, beers and champagne at this year’s Taste of Hong Kong.
Following its successful inaugural event last year, Taste returns 25 percent bigger with 10 Michelin stars in its line-up.
Hong Kongers will sample dishes made by some of the city’s best restaurants – from Japanese to French, Cantonese and Italian.
We have picked some of the best things to see, do and, of course, eat at this year’s Taste of Hong Kong.
Live cooking demonstrations
There is more to Taste than just turning up and eating mountains of delicious food. Guests who would like to learn more about the food they’ve just shovelled down their throats can pick up tips and tricks from chefs Richard Ekkebus of Amber, Shane Osborn of Arcane, Max Levy of Okra, Aaron Gillespie of 22 Ships, Lee Man Sing of Mott 32 and more.
Taste Theatre will hold 24 sessions where visitors can learn secret cooking techniques and hear directly from chefs and tastemakers.
For some people, a good drink is key to enjoying a good meal. The Laurent Perrier Champagne Bar will serve chilled La Cuvée and discerning foodies will also be able to enjoy a unique gourmet journey to discover how to perfectly pair each wine with signature dishes from Taste restaurants.
Eat your dream
Foodies can create their dream menu from more than 50 dishes of signature tasting plates and iconic one-off festival creations made by Hong Kong’s most celebrated restaurants: Amber, Arcane, Café Gray Deluxe,Tosca, Zuma, Kaum at Potato Head, Rhoda, Mercato and more.
The rare and interesting ingredients include Rhoda’s tartare of ox heart, Kaum’s marinated eel, Zuma’s Japanese hakkinton pork and Tosca’s octopus with Amalfitan lemon.
The VIP experience
VIP visitors will obviously enjoy the line-up of restaurants, chefs, producers and attractions, but they will also get fast-track entry, access to the VIP Lounge, HK$300 of Taste credit and three complimentary drinks. Furthermore, guests who have a Standard Chartered Priority Banking Card or Priority Banking Credit Card can enter the Priority Bank VIP Lounge where free-flow red and white wine will be served.
If that isn’t enough to make you salivate, some of the most popular dishes from last year are making a comeback, including Tin Lung Heen’s succulent barbecued Iberian pork, Duddell’s pan fried M9 Australian wagyu with wasabi soy sauce and Yardbird’s sweetcorn tempura.
Taste of Hong Kong runs from 16-19 March at Central Harbourfront.
Click here for more information.
Text: Andrew Scott