These Are The Chefs You Need To Know At Taste Of Hong Kong
- Vicky LauVicky Lau
- May Chow May Chow
- Max Levy Max Levy
- Fung Man-IpFung Man-Ip
- Palash MitraPalash Mitra
- Guillaume GalliotGuillaume Galliot
- Taran ChadhaTaran Chadha
- Jim Löfdahl Jim Löfdahl
- Matt AbergelMatt Abergel
- Agustin BalbiAgustin Balbi
- Chan Hon-Cheong Chan Hon-Cheong
- Andrea ViglioneAndrea Viglione
- Oscar LuzonOscar Luzon
- Chang and Narisara SamboonChang and Narisara Samboon
Back for its third edition, the annual food festival will bring together a line-up of local and international tastemakers. We take a look at who they are and what they’ll bring to the table.
Taste Of Hong Kong will run between March 22 and 25 and visitors will also get a chance to meet and chat with the chefs at our exclusive T.Dining booth—stay tuned as we announce details soon! Get your tickets for the festival through www.ticketflap.com/tastehongkong2018.
Images by Frank Nitty
Generation T lister Vicky Lau, the chef-owner behind Tate Dining Room & Bar, will be bringing a concept that has never been seen at Taste of Hong Kong before—its first dessert-only restaurant.
Menu highlight: Lau is lending her magic touch to update the Hong Kong-style waffle, which will be jazzed up with peanut praline.
The inventive young chef behind restaurants Little Bao, Second Draft and Happy Paradise will be participating for the first time ever, bringing Hong Kong-tinged creations that reflect her local heritage.
Menu highlight: The Taste Exclusive and Icon dish of Surf & Turf Bao: Little Bao’s signature white fluffy buns will sandwich crispy suckling pig, squid patty, and fermented shrimp paste. Fun fact—this unique creation first made its debut at T.Dining’s #DimSumDuets in November 2017, and was a dish that came out of the chef’s collaboration with Lee Man-sing of Mott 32. We're glad to see it back.
Okra’s frontman is set to bring something a little different to the table by curating and showcasing local Hong Kong purveyors and their flavours alongside his boundary-crossing cooking. Watch this space for more information on their new offerings for Taste of Hong Kong 2018.
Menu highlight: Dried oyster and dashi gumbo is a true Max Levy dish, combining Cantonese ingredients with techniques gleaned from his New Orleans upbringing.
The head chef at Duddell’s is returning for the second year, bringing a taste of contemporary Hong Kong through his menu of new future classics.
Menu highlight: Steamed egg white pudding with lobster and hua diao wine.
New Punjab Club was one of the standout restaurant openings of 2017 (it took home both the readers’ choice award for Best New Restaurant and Best Service award at our T.Dining Best Restaurants Awards in November) and chef Palash Mitra will be slinging Punjabi favourites during his inaugural appearance at the festival.
Menu highlight: Chicken biryani, which will be a Taste Exclusive.
Caprice’s new frontman, who joined the Four Seasons just under a year ago, will be adding a touch of French finesse to the festival, using ingredients such as caviar and Comté.
Menu highlight: The Taste Exclusive of lobster with Comté espuma, confit leek and white mushrooms.
The chef-owner of Sai Ying Pun hit BlackSalt will be bringing spice and everything nice to the table, with food inspired by the flavours of Nepalese, Bengali and Sri Lankan cuisine.
Menu highlight: What’s The Mattar Paneer?—a dish of housemade curd, grape tomatoes, green pea gravy and gunpowder seasoning.
Top 20 Best Restaurant Frantzen’s Kitchen will be making their debut at the festival this year, bringing Scandi flavours with Löfdahl at the forefront.
Menu highlight: French toast with truffle, aged balsamic vinegar, and aged cheese.
Our 2016 Best New Chef awardee and man behind the counter at modern Japanese restaurant Haku (a 2018 Top 20 Best Restaurant awardee) will be making his first appearance at Taste this year. Expect highly Instagrammable dishes that taste as good as they look.
Menu highlight: A Taste Exclusive dish of prawns with Koshihikari rice, togarashi and parsley.
With over 25 years of culinary experience, chef Chan of Grand Hyatt’s One Harbour Road will be injecting the festival with a hefty dose of local flavour. Three quarters of his menu for Taste will be exclusive dishes found only at the event.
Menu highlight: Roasted suckling pig with foie gras pate and crispy lotus.
Hailing from Turin, the Italian chef behind Pici will be adding comforting carbs to the menu—we’re hoping that the queuing situation for his dishes will be more favourable than those at the Wan Chai and Central restaurants.
Menu highlight: Roman ravioli stuffed with amatriciana and Italian sausage, pecorino and black pepper sauce.
We at T.Dining are advocates of sustainable seafood and we’re pleased to see that Zuma’s Oscar Luzon and sushi chef Gary Tsang will be educating the public by showcasing sustainable Kumamoto tuna through an omakase menu option.
Menu highlight: Zuma’s ice cream was a hit last year, and this year they’re bringing a Japanese Toychime strawberry sundae into the mix.
Chang and Narisara Samboon
The husband-and-wife duo currently run the kitchen at Chachawan, infusing the line-up with flavours from the Isaan region of Thailand.
Menu highlight: The duo will be serving an Icon dish of Goong Smun Prai Khao Gee (deep-fried tiger prawns with grilled sticky rice).