Foodies, rejoice! Taste Festival, Hong Kong’s culinary extravaganza takes over Central Harbourfront 22-25 March, bringing with it a smorgasbord of spoils by the city’s top chefs and restaurants.
There’ll be an array of food n’ drink attractions, from whiskey and wine tastings to cooking demos and an artisan market backed by live music… but let‘s not forget, you’re here to eat. We spotlight some of our fave restaurants appearing at this year's event.
Can’t score a booking at the teensy Sai Ying Pun eatery? Fret not, chef Tony Chadha’s blissful melange of Indian, Sri Lankan and Nepalese flaves – an homage to his heritage – is one of the highlights of this year’s festival. Designed for sharing, the soulful Taste menu features highlights like Kathmandu Meatballs and Keralan Beetroot Chops (a tongue-tingling marriage of avocado, asafoetida, spinach and Brussel sprout crisps), all of which draw on premium ingredients and homemade masala spices.
Engineer-turned-pan-man Alvin Leung has been shaking up traditional Sino gastronomy for years, and if you haven’t yet had a chance to taste his ‘X-treme cuisine’, now’s the time to do so. Brace for a sensory overload with Leung’s own take on Chinese classics like succulent slow-cooked Peking duck, and caviar with baked potatoes and abalone – ensure you save room for the extravagant xiao long bao crammed with pork soup, seaweed and pickled ginger. boinnovation.com
Chef May Chow has well and truly cemented her status as the ‘It’ girl of Hong Kong’s dining scene, so it’s little wonder her inaugural eatery, Little Bao, has snagged a spot in this year’s Taste lineup. If you’ve already sampled Chow’s finger-lickin’ steamed rolls (her pork belly bao is a winner among the fooderati), treat yourself to one of her Taste exclusives, including the Surf & Turf Bao, filled with crispy suckling pig, squid patty and fermented shrimp paste, and Tropical Fried Ice Cream Bao.
If you’re a sucker for seafood, you’ll squeal with glee for Max Levy’s tasty maritime morsels: the New Orleans-by-way-of-Beijing chef is plating up sashimi parcels and sake to pair at the festival. Served alongside the fishy bites are his mouth-watering Dry Aged Beef Tongue Sammich and a Dashi Mottsu Gumbo, (beef intestine, smoked duck, okra and rice), both created exclusively for Taste 2018. Keep peepers peeled for Levy’s collabs with other HK eateries, including Uma Nota and Mott32. okra.kitchen
Taste Hong Kong / 22-25 March, 2018 / Central Harbourfront / Central / 6pm-10pm Thu, 12.30-4.30pm & 6-10pm Fri, 12.30-4.30pm & 6-10pm Sat, 12.30-5.30pm Sun / hongkong.tastefestivals.com