All In Good Taste

Have trou­ble de­cid­ing where to dine? Fear not. Thetaste of Hong Kong fes­ti­val al­lows you to sam­ple the city’s best dishes in one spot

Hong Kong Tatler - - Concierge -

ol­low­ing the suc­cess­ful launch of Taste fes­ti­vals in 22 des­ti­na­tions around the world—in­clud­ing Paris, Lon­don, Rome, Dubai, Syd­ney and Cape Town—hong Kong joins the ros­ter this year, host­ing the first Taste fes­ti­val in Asia. This fine­din­ing ex­trav­a­ganza will see 13 of Hong Kong’s most cel­e­brated restau­rants—with eight Miche­lin stars among them—and a Lon­don gem oc­cupy the Cen­tral Har­bourfront from March 10 to 13 to serve a se­lec­tion of their most pop­u­lar “sig­na­ture” dishes on small plates, as well as one ex­clu­sive “icon dish” cre­ated es­pe­cially for the event.

Fes­ti­val­go­ers will be able to cre­ate their dream menu of dainty dishes from Aberdeen Street So­cial, Serge et Le Phoque, Chino, Tosca, Ar­cane, Am­ber, Yard­bird, Ronin, Dud­dell’s, The Ocean, Cafe Grey and Tin Lung Heen. “Taste is,” says He­ston Blu­men­thal, whose restau­rants boast six Miche­lin stars, “the most se­ri­ous, in­dul­gent and ex­cit­ing food fes­ti­val, bar none.”

Vis­i­tors keen for men­tal as well as phys­i­cal sus­te­nance will be able to take a seat along­side Taste chefs and vis­it­ing in­ter­na­tional masters for a se­ries of in­ti­mate in­no­va­tive food dis­cus­sions. There will be an ex­clu­sive cham­pagne bar and mas­ter­classes by Lau­rent-per­rier. And Wynns Coon­awarra Es­tate will be host­ing “Make your own blend” wine ex­pe­ri­ences. A mar­ket will also of­fer ar­ti­sanal pro­duce along­side the haute cui­sine, en­sur­ing the four-day event will sate the taste buds of even the most dis­cern­ing diner.

Week­day ses­sions HK$108, week­end ses­sions HK$138, with a lim­ited num­ber of VIP passes at HK$598/$648. For more in­for­ma­tion, see tas­te­ofhongkong.com; for tick­ets, tick­et­flap.com

waf­fle on The Duck & Waf­fle dish—duck leg con­fit, fried duck egg and mustard maple syrup served on a clas­sic waf­fle

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