Following its successful inaugural event last year, Taste of Hong Kong returned to Central Harbourfront recently.
Visitors were not put off by the gloomy weather as they sampled dishes from some of Hong Kong’s best restaurants — Amber, Zuma and Mercato to name a few — over the event’s four days.
To make sure no one left hungry, bored or sober, Taste also featured a number of events to keep foodies entertained.
Taste Theatre held 24 sessions showcasing secret cooking techniques and tips from chefs and tastemakers. Lashings of champagne were served at The Laurent Perrier Champagne Bar and gourmands created their dream menu from more than 50 signature tasting plates and one-off festival creations.
We met with Simon Wilson, head of IMG Culinary, Asia, to discuss this year’s event, what he thinks of Hong Kong’s food scene and the future of Taste. We also managed to grab a quick word with chef Paul Eschbach from Mercato and chefs Ryusuke Higuchi and Eddy Lee from Zuma.
Text: Andrew Scott