Taste of Hong Kong have just announced two international additions to the culinary line-up this March
Two iconic names in the international food arena will be making their way to Hong Kong later this March for Taste of Hong Kong, taking place on March 22—25. In previous years, the festival has seen established names such as London’s Duck and Waffle; Paris’ Kei, and New York City’s Shuko, who have all brought their unique points of view to the culinary event.
Hailing from London and Sydney this year are two renowned names in the F&B scene: Bubbledogs, the inventive Fitzrovia eatery specialising in gourmet hotdogs (beef, pork and vegetarian options available) and exclusive champagnes, and Black Star Pastry, the cult patisserie from Sydney that made strawberry watermelon cake a ‘thing’.
While the exact line-up of offerings from Bubbledogs have yet to be announced, we can hope that creations such as the Fourth Of July (southern BBQ sauce, coleslaw, crispy bacon), Reuben (grilled sauerkraut, Russian dressing, melted Swiss cheese), or the Trishna (mango chutney, spicy mint and coriander sauce and sev) will be available.
Meanwhile, fans of Black Star Pastry can definitely look forward to the signature strawberry watermelon cake, which is layered with almond dacquoise, rose-scented cream, watermelon, strawberries, pistachios and dried rose petals. The patisserie also offers creations such as black sesame chiffon cake and a Black Forest-inspired cake using Japanese flavours such as hojicha, umeshu and matcha that we’re hoping to see at their Taste of Hong Kong pop-up.
Also flying the flag of the desserts camp is Vicky Lau of Tate, who will be presenting a series of delicious sweet treats from Poem Patisserie, which is the first dessert-only restaurant to participate in the festival. Expect locally inspired creations such as a Hong Kong-style waffle updated with peanut praline, and a pastry inspired by Chinese black sesame sweet soup.
For more about Taste of Hong Kong, visit www.tasteofhongkong.com