Another year brings another edition of Taste of Hong Kong, the popular foodie fest that takes over the Central Harbourfront for a few days every March. As an opportunity for the city’s most buzz-worthy restaurants to lure in gourmets outside the bounds of their own business premises, they offer menus at a fraction of the price. We made our way down to the event space ahead of its opening night to scope out the must-try booths to try this weekend.
The Taste Residence by The Singleton
Scottish whisky brand The Singleton has set up a private dining room to demonstrate the pairing potential of its 12, 15, 18 and limited-edition, cask-strength 14-year-old expressions with Asian flavours. To this end, chefs Justin Quek of Singapore’s Chinoiserie and Adrian Wong of London’s A. Wong have created a tasting menu of slow-cooked delicacies for the occasion, themed along ‘The Art of Slow.’ Each sitting seats 30 diners, who will have the opportunity to watch the chefs at work in one of 12 sessions over the span of the festival. Tickets available here.
Gelato Messina
Sydney-based Gelato Messina has nationwide acclaim Down Under thanks to its 40-flavour cabinet. For the local crowd, Messina has concocted some region-specific gelato flavours for the occasion, including HK Milk Tea, Coconut & Lychee, and Yuzumisu, alongside their signature Dulce De Leche. Its Mini Gelato Cakes – which include the Milk Tea Bomba Alaska and Dr. Evil’s Mini Magic Mushroom – are also bound to sell out, so make sure to get there early to get your slice.
Bibo x Silencio x The Ocean
Le Comptoir is throwing its significant culinary heft behind this booth, which features its three flagship restaurants in one effort. Bibo’s Nicholas Chew, Silencio’s Sean Mell, and The Ocean’s Olivier Bellini have joined forces to create a six-hands special dish – Roasted pigeon and wild rice squid ink tostada, pork head veil, oyster cream – to demonstrate their combined prowess. The rest of the menu showcases a signature dish created by each chef that is the best expression of their individual styles.
Sausage Commitment
Best known for the hugely successful Okra, chef Max Levy is showcasing his newest project at Taste, called Sausage Commitment, which demonstrates his attention to detail via the medium of homemade sausages. To this end, Levy has invited four chefs to create dishes based on his sausages: Little Bao’s May Chow, Son Pham of Madame Ching, Mercato alum Anthony Burd, and Levy himself, who have gathered flavours from France to Thailand to accompany the gourmet wieners.
Editor
Gavin Yeung
