HONG KONG & LOS ANGELES – (BUSINESS WIRE) – The Hong Kong Wine & Dine Festival, organized by the Hong Kong Tourism Board (HKTB), has long been the city’s annual gastronomic extravaganza. This year, the festival is at the top of the city’s recreation, with an exciting month-long celebration in November that includes both digital events and physical itineraries. This festival will remind foodies around the world that Hong Kong will continue to be high on the list of restaurants in the aftermath of COVID.
The disruption caused by the pandemic has not stopped the city from pursuing its entrepreneurial ambitions. Despite the uncertainty, many new restaurants were opened in the past year, adding to the already diverse and lively F&B scene.
As a “Showroom for new culinary perspectives,This year’s festival offers a wealth of refreshing experiences, including the innovative upgrading of Chinese cuisine, an inspiring line-up of online masterclasses, and a list of bright and brave F&B personalities who highlight some of the brilliant minds in a new niche conquer Hong Kong’s gastronomic landscape.
New era of the bartender
Cocktail lovers and green lifestyle enthusiasts should not miss the online Sustainable Cocktail master class hosted by Agung Prabowo of Penicillin Bar, the winner of the Asia’s 50 Best Sustainable Bar Award for 2021. The award recognizes creativity and the Use of Prabowo and its partners to minimize waste and reduce the bar’s carbon footprint. For example, potato peels are converted into bar snacks, excess pieces of bread and cheese are poured into new spirits, and waste alcohol and lemon peels are converted into soaps and hand disinfectants.
“Being in the hospitality industry in a culinary city as advanced as Hong Kong, we are blessed but pampered as the amount of waste we produce is beyond our imagination,” said Prabowo. “I hope to be able to inspire my industry colleagues to become more environmentally conscious for our future generations.”
The “Sustainable Cocktail” masterclass, along with other “Tasting On Air” programs, will be available to a global audience, covering a wide range of topics on various trends relating to wine and spirits.
New experience in Chinese cuisine
“Chinese Omakase by Masterchefs”, a Chinese gourmet experience outside the box, is remarkable. This concept is freely inspired by the original omakase style, where the direction of a meal is left entirely to the discretion of the chef, giving the chef creative freedom and the diner an unforgettable dining experience. Eighteen master chefs from Chinese restaurants across the city will lead the program. For example, chef Chan Yan Tak from Michelin 3-star restaurant Lung King Heen takes guests on a tasting journey from sea to sky, while chef Jayson Tang from Michelin 1-star restaurant Man Ho has created a menu based on the relationship between the five elements: wood, fire, earth, metal and water.
New energy to shake up Hong Kong’s food scene
A promising line-up of emerging culinary stars will be in the spotlight to pay tribute to the city’s forward-thinking talent. Sandy Keung, hedge fund manager and head chef, is one of the few female players in the male-dominated Siu Mei (fried meat) industry with her Good BBQ brand. She also owns a state-of-the-art seafood restaurant promoting a unique ozone purification technique that provides a clean environment for mussels and other shellfish to rid them of metabolic wastes and pollutants in order to bring them back to dormancy -sea state.
For more information on the Hong Kong Wine & Dine Festival 2021, please visit www.discoverhongkong.com/winedinefestival.
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