Cover The Tastes Around Town Chinese Master Chefs' Curation programme runs from November 1-30 (Photo: courtesy of Hong Kong Tourism Board)
The Tastes Around Town Chinese Master Chefs' Curation programme runs from November 1-30 (Photo: courtesy of Hong Kong Tourism Board)
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The Tastes Around Town Hong Kong Wine & Dine Festival celebrates homegrown talent with the Chinese Master Chefs' Curation programme
This November, Hong Kong’s rich culinary heritage will be on full display at the Tastes Around Town Hong Kong Wine & Dine Festival. During the month-long gastronomic odyssey, 24 of Hong Kong’s renowned Chinese restaurants will reimagine traditional Chinese cuisine through the Chinese Master Chefs' Curation programme. With a total of ten Michelin stars across four categories, the restaurants will showcase the diversity of modern Chinese gastronomy while highlighting the relationships between different foods, culinary techniques, dining trends and sustainability.
Cutting-Edge Chinese Cuisine features three Michelin-starred restaurants and award-winning chefs who are elevating traditional dishes for contemporary palates. Look out for chef Raymond Wong’s braised baby lobster with preserved vegetables in pumpkin broth at Kowloon Shangri-La Hong Kong’s Shang Palace and the Chinese master chefs' curation signature set menu at Grand Hyatt Hong Kong’s One Harbour Road.
With Curating Flavours for a Better Future, three restaurants are showcasing how contemporary Chinese cuisine can go green with sustainably sourced ingredients. At The Ritz-Carlton Hong Kong’s Tin Lung Heen, chef Paul Lau Ping Lui incorporates Marine Stewardship Council and Ocean Choice International-certified scallops and cod, as well as Green Food Grade A chicken, while the menu at The Peninsula Hong Kong’s Spring Moon offers sustainably caught speckled blue garoupa and Sicilian shrimp.
Man Wah executive chinese chef Wong Wing Keung (Photo: courtesy of Hong Kong Tourism Board)
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For diners looking for complete sensory immersion, curating a Holistic Dining Experience brings together seven restaurants where diners can indulge all five senses. Try the Chef’s Table Gastronomic Odyssey Tasting Menu at Ming Court Wanchai, which is served at the chef’s table private dining room, or chef Chan Yan Tak’s mastery of Cantonese flavours menu—which features fried puntalette with Australian quail in X.O. chilli sauce—amid the ritzy surrounds of Four Seasons Hotel Hong Kong’s Lung King Heen.
Gastronomes understand the truth of Virginia Woolf’s adage that one must dine well to think well, love well and sleep well, and that’s exactly what’s on offer at the Chinese Master Chefs' Curation programme’s five Nourishing Delicacies restaurants.
Seasonal ingredients that nourish the stomach and soul take centre stage in Yuan’s eight-course vegetarian tasting menu, which features delicacies like chrysanthemum tofu, matsutake and yoghurt cracker; and in the five elements autumn and winter wellness menu by chef Lee Man Sing at Mott 32, which brims with wholesome ingredients such as goji berries, pea sprouts and organic tomatoes.
For those ready to explore the vibrant landscape of modern Chinese cuisine, the Chinese Master Chefs' Curation programme runs from November 1 to 30. Bookings are available online from October 26.
For more information about all of the exciting Taste Around Town programmes visit discoverHongKong.com
