Taste of Hong Kong 2016
Taking place in theCentral Harbourfront from10-13 March 2016, Asia’s first ever ‘Taste of’ food festival will be hittingHong Kong.The inaugural event will bring together some of theWorld’s greatest gastronomic talent tocelebrateHong Kong’s hottest restaurants.Taste of Hong Kong presented by Standard Chartered, has announcedCafé Gray Deluxe,BiboandThe Oceanas the final three restaurants joining Aberdeen Street Social, Amber, Arcane, CHINO, Duddell’s, Serge et Le Phoque, Tin Lung Heen, Tosca, Yardbird, RŌNIN and international restaurant Duck & Waffle for the four day ultimate dining experience on the Central Harbourfront. Adding to the extraordinary mix of Hong Kong chefs, international culinary star(Burnt Ends SG)will join world class visiting chefs(Duck & Waffle, UK) andPascal Aussignac(Club Gascon, UK) at the festival to engage with Hong Kong food fanatics. Tickets are still available through Ticketflap.
The three additional restaurants to be showcased at Taste of Hong Kong are already firm favourites of local gourmands: award-winning Chef Gray Kunz ofCafé Gray Deluxewill bring his “21st century grand café” experience to the Central Harbourfront for festivalgoers to delight in everyday dishes with an accent on local organic produce and exotic delicacies. Hong Kong-based hospitality group Le Comptoir will bring not one but two of its premium establishments to the table,BiboandThe Ocean. Bibo’s Executive Chef Mutaro Balde will serve his take on ‘fine dining’, paying homage to the traditions of French cuisine with a strong focus on technique, outstanding ingredients and a vow to deliver culinary perfection whilst The Ocean will serve sea-inspired cuisine using a minimalist approach that places paramount importance on respect for ingredients and the amplification of natural flavours. The Ocean’s culinary team is led by Executive Chef Agustin Balbi.
Menu highlights from some of the particpating restaurants include; Aberdeen Street Social’ssignature dishes ofRaw Hokkaido Scallops withdashi jelly, apple, shiso, avocado and wasabi,63°Egg and black truffletrompette mushroom crumb, burnt butter potato, raspberry and whipped mascarpone, barley pudding and granola;Amber’s Japanese oyster with seaweed, chipolata, potato and raw shallots slaw in tomato cloud,Duck ‘a la Royale’,Dulcey chocolate sphere coated in Manjari 64% chocolate with salted, caramelized macadamia nuts and cocoa sorbet and its iconic dishofHokkaido aka sea urchin in a lobster jelly, cauliflower, caviar and crispy seaweed waffle;Yardbird & RŌNIN’s offerings include its signature classics such as, sweet corn tempura,Korean fried cauliflower withyuzu andchili,Katsu Sando milk bread, cabbage, Tonkatsu sauce and the iconic dish of flower Crab and Unimitsuba
All the additional restaurants and Chefs, upscale menu items, exclusive experiences such as unique to festival icon dishes and international chef interactions reiterate that Taste of Hong Kong is the 2016 must-attend event for discerning Hong Kongers. Guests will see top chefs create mouth-watering spring dishes in live demonstrations, get hands on with interactive masterclasses, indulge in champagne, wine and sake tastings and sample exceptional ingredients and artisanal products amongst the producers market. All whilst enjoying the restaurant’s small plates.
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