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 high on the city’s recreation, with an exciting month-long celebration in November that includes both digital events and physical itineraries. It will boldly remind foodies around the world that Hong Kong will remain at the top of the list of restaurants even in the post-Covid era.

The disruption caused by the pandemic has not deterred the city from its entrepreneurial ambitions . Despite the uncertainty, many new restaurants opened in the past year, enriching the already diverse and lively gastronomic scene (F&B).

As the “Showroom of New Culinary Perspectives”, this year’s festival offers a wealth of refreshing experiences, including an innovative upgrade of Chinese cuisine, an inspiring line-up of online masterclasses, and a list of bright and brave F&B personalities who take a look at some of the brilliant minds who are conquering a new niche in Hong Kong’s dining landscape.

Cocktail lovers and green lifestyle enthusiasts shouldn’t miss the online Sustainable Cocktail master class hosted by Agung Prabowo of Penicillin Bar, winner of the 50 Best Sustainable Bar Award in Asia for 2021.

Cocktail lovers and green lifestyle enthusiasts shouldn’t 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 the creativity and commitment of Prabowo and its partners in minimizing waste and reducing the bar’s carbon footprint. For example, potato peels are turned into bar snacks, excess pieces of bread and cheese are poured into new spirits, and waste alcohol and lemon peel are turned into soaps and hand sanitizer.

“Since we are in the hospitality industry in a culinary city as advanced as Hong Kong, we are blessed, but spoiled, that the amount of waste we produce is beyond our imagination. I hope to be able to inspire my industry colleagues to become more environmentally conscious for our future generations, “said Prabowo.

The” Sustainable Cocktail “masterclass will be available to a global audience along with other” Tasting On Air “programs, which cover a wide range of topics on various trends relating to wine and spirits.

Master chefs from prestigious Chinese restaurants across the city, including Chef Chan Yan Tak (left) and Chef Jayson Tang (right), lead the Chinese Omakase by Masterchefs program.

It is worth mentioning “Chinese Omakase by Masterchefs”, a concept-driven, out-of-the-box Chinese gourmet experience. 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 respected Chinese restaurants in across the city will lead the program and showcase their mastery of techniques and innovations. For example, chef Chan Yan Tak from the Michelin 3-star restaurant Lung King Heen takes guests on a tasting journey from the sea to heaven, while chef Jayson Tang from the Michelin-starred Man Ho restaurant has created an innovative menu that The relationship between the five elements wood, fire, earth, metal and water is carefully curated.

Sandy Keung, hedge fund manager and head chef, is one of the campaign’s rising culinary stars.

A promising line-up of up-and-coming culinary stars is brought into the spotlight in the campaign to pay tribute to the city’s pioneering 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 their original state -sea state.

Ref: https://www.manilatimes.net