Discover new taste sensations of Hong Kong

The Hong Kong Tourism Board (HKTB) is organizing the Best of the Best Culinary Awards for the sixth consecutive year. The competition will again provide an excellent opportunity for restaurants of all types and sizes to create innovative dishes and showcase Hong Kong's gastronomic excellence and diversity. At a press conference held recently, the HKTB unveiled the four new categories for the Awards: Stir-fried, Steamed, Sweet & Sour and Seafood and Vegetable.

Attending the conference were HKTB Member and Chairman of the Awards Advisory Committee, Robert Chow; Executive Director and Chief Operating Officer of The Hong Kong and China Gas Company Limited (Towngas), James Kwan, JP; and Chief Instructor - Food Preparation (Northern Chinese Cuisine) of the Chinese Cuisine Training Institute, Master Chef Liu Guo Zhu. Joining them were famous local epicures and head judges of the judging panels, William Mark, Wai Kee Shun and Wilson Yeung; the Event Consultant Doreen Leung; and the HKTB's General Manager, Destination Marketing, Lambert Chan.

Mr Robert Chow said that the Awards offer a valuable business platform for the local catering industry, especially the winning restaurants, to promote their signature dishes. "Over the past five years, we've already selected more than 210 winning dishes," he remarked. "These best examples of Hong Kong's classic dishes have become our powerful tools for promoting the city's culinary excellence to every corner of the world."

Mr James Kwan said that as flame cookery is instrumental to Chinese cooking, Towngas is working hard to introduce new environmentally friendly and more efficient alternatives. "Indeed, Towngas is committed to using natural gas as one of the fuel stocks for the production of Town Gas in the 4th quarter of 2006, which will definitely create savings in energy costs for the trade," he remarked. "And we're dedicated to continue our efforts to enable them to achieve even greater successes."

The four categories for this year's Awards will again highlight the distinguished cooking methods, wonderful flavours and extensive ingredients of Hong Kong's representative dishes. By including Stir-fried and Steamed - two common cooking methods of Chinese cuisine - the HKTB aims to expand local chefs' creative potential to develop innovative dishes. As for "Sweet & Sour", this new award category takes into account the universal love for tangy taste among visitors, especially those from the long-haul market regions. And finally for Seafood and Vegetable, their combination not only allows a variety of ingredients, but also reflects the latest global trend towards a healthy diet.

Surveys by the HKTB showed that many visitors were highly satisfied or satisfied with Hong Kong's dining, and the proportions of those who considered so have continued to rise in the past few years. The HKTB will therefore continue to promote Hong Kong's culinary strengths and the Awards vigorously. As in past years, the Board will invite renowned overseas food critics to join the judging process, whose distinguished reputation will aid in publicising the Awards around the world.

The HKTB is also encouraging the community to take an active part in this signature event in 2006 Discover Hong Kong Year. As well as voting for "My Favourite Dish" from among the shortlisted dishes, they can participate in a two-week culinary promotion organized by the Board in October 2006, which will feature cooking demonstrations by winning chefs and other culinary activities. Details will be announced later.

Regarded as the highest honors in Hong Kong's culinary scene, the 2006 Best of the Best Culinary Awards are organized by the HKTB and co-organized by The Hong Kong & China Gas Company Limited. The Chinese Cuisine Training Institute is the official venue provider. From now until 18 August, Hong Kong's talented chefs can enter for the competition to vie for the Gold with Distinction Awards, Gold Awards or Silver Awards.