MANILA, Philippines - From a huge variety of produce being shipped from every corner of the world to this culinary capital, the staging of its annual culinary event, the Hong Kong Wine & Dine Festival, to the top chefs in town busy working out menus and selecting the best ingredients to create their culinary works of art, the Hong Kong Tourism Board (HKTB) dishes on the many reasons why autumn is widely regarded as the best season for food in Hong Kong.
Michelin-star chef Richard Ekkebus: White truffle season
He is one person who has witnessed Hong Kong’s culinary development. Ekkebus is the culinary director of Amber, a Michelin two-star establishment ranked No. 4 on the “Asia’s 50 Best Restaurants 2014” list.
“Hong Kong is one of the world’s most exciting food cities,” exclaims Ekkebus. “There are probably just a few cities out there where the spectrum of restaurants is so broad and the quality available in each spectrum so high.”
During autumn the most highly sought-after food is white truffles, according to the Dutch-born chef. He says Hong Kong diners go mad for these pungent tubers, which Amber will feature in its fall menu. While the restaurant’s dishes are a contemporary twist on classic French, Ekkebus also enjoys creating simple but flavorful dishes. “It’s the phenomenal Cantonese cuisine that is the real crowd pleaser, and in the fall, the dish that first comes to my mind is clay-pot rice — a dish that embodies the autumn and winter season, and is so comforting at the same time.”
Michelin three-star Lung King Heen: Hairy crabs hit the market
For executive Chinese chef Chan Yan-tak of Lung King Heen, the Michelin three-star Cantonese restaurant in the Four Seasons Hong Kong, the freshest ingredients are a must.
“Hong Kong is a blessed city for its highly developed air transport system, which allows premium ingredients to be flown in from overseas within a few days,” he says. “At Lung King Heen, we offer dishes like steamed Shanghainese crab roe dumplings and pan-fried termite mushrooms at this time of year.”
Wine experts: A buzz in Hong Kong
Wine is the ideal accompaniment to any meal, and Eric Chan, head sommelier at Café Gray Deluxe, sees wine lovers’ palates constantly expanding.
“In recent years I have seen our guests and other wine enthusiasts opening up to wines from places other than Bordeaux and Burgundy,” he says. “I love how the ‘new generation’ of wine drinkers are excited by the prospect of trying something absolutely new and different. Hong Kong is already a great place for this, as wines from all over the world are readily available and accessible.”
The city’s biggest annual culinary event
Named one of the top 10 International Food and Wine Festivals by Forbes Travel, the Hong Kong Wine & Dine Festival will run from Oct. 30 to Nov. 2.
Presented by the Hong Kong Tourism Board, the festival will be held at the New Central Harbourfront, offering the perfect backdrop of Victoria Harbour in the heart of the city. There you can graze among around 300 booths, sampling international dishes and wine from over 15 countries. Exciting elements include the “Tasting Room,” in which exclusive wine talks will be held and delicacies created by top chefs will be served. The wines on offer in the festival are carefully selected by sommeliers to ensure their quality and variety.