Returning for its fourth year, Taste of Hong Kong is a festival of culinary excellence, showcasing some of the best and brightest in the city’s thriving food scene. With 17 restaurants serving up an array of over 60 dishes, from Pici’s Italian delights to Zuma’s Japanese haute cuisine, there’s something to tantalise everyone’s tastebuds. Check out what to eat, drink, buy and do at Taste of Hong Kong 2019—and the healthiest way to do it, of course.
While some familiar faces are returning to Taste this year, 75% of the lineup so even festival veterans can get a taste of something new. Joining the festival this year are some of Hong Kong’s newer restaurants like The Flying Elk and Old Bailey, while a Gelato Messina joins as an international guest this year with their super fresh and Instagrammable gelato. Taste of Hong Kong regulars Little Bao, Haku, Zuma and Pici are all back for another year, but with brand new items on their menu.
Each restaurant serves up one dish that is exclusive to Taste of Hong Kong, so you won’t be able to sample this anywhere else in the city. One of the most exciting among the exclusives is the six-hands collaborative dish from Bibo, Silencio and The Ocean: a black squid-ink tostada with wild rice, roasted pigeon, pork head veil and oyster cream that just melts in the mouth. Using the finest ingredients, it’s a mouthful of flavour you won’t forget quickly.
Don’t miss out Black Sheep restaurants latest star, the laid-back Greek Taverna Artemis and Apollo—half of their menu is vegetarian, including their taste exclusive of Spanakopita, a spinach and feta filo pastry. The Cypriot salad is also an exciting dish packed with flavour and texture: pomegranate, shallots, and crunchy Aegean grains. Most restaurants offer up at least one vegetarian dish, including Francis with their famous hummus and the unusual sweet orange and pistachio mozzarella ‘knafeh’; Chom Chom, Ichu, John Anthony, Pici and Zuma.
This year the festival is pushing for more sustainability, and will once again be using Vegware on site in addition to a new no single-use plastic policy. Bring your own waterbottle—there will be new filtered water station on site for you to refill.
While there’s plenty of booze options at the Tanqueray Nº TEN garden experience and Fever Tree creative spirits bar, we’re excited for the return of Seedlip, the world’s first non-alcoholic distilled spirit, which conveniently is also calorie-free, as well as sugar-, sweetener- and preservative-free. The brand’s founder, Ben Branson, will be at the festival in person this year offering scheduled masterclasses so that you can perfect your own alcohol-free cocktails using the botanical spirit.
Injoy Health are a new addition to the Gourmet Market this year, and they’ll be bringing their detox drinks, dietary supplements, and good-eating gadgets to the table for anyone looking to kickstart a healthier lifestyle.
YYY House of Cakes will be returning to the Gourmet Market this year, with their selection of stunning and dietary sensitive cakes. Gluten-free, low-sugar and lactose-free can all be catered for, so your next big celebratory occasion can be tailored to your taste and needs.
Chilli is top superfood with metabolism-boosting benefits, and Mykonos Chilli Sauce has stripped it back to its purest form. Vegan, gluten-free, preservative-free, with no trans-fats or cholesterol, you can reap the rewards of this chilli sauce without having to worry about what else you’re consuming—all in moderation, of course, a little chilli goes a long way.
Don’t miss the Food’s Future tent with Foodie, your one-stop shop for all things sustainability and dining. Tom Burney of Sustainable Kitchen will be there to provide a taste of his quirky cricket-based foods (which, FYI, contains more protein than beef and more B12 than kale), while there will be the chance to win food-tastic with special Foodie games.
If you’re looking to take home more than good memories, don’t miss the Wolf Taste Theatre, where 16 of the international and local chefs will be giving cooking demos showcasing how to make some of their favourite dishes. Learn top techniques from Asia’s Best Female Chef May Chow, or make pasta like a pro with Pici’s Andrea Viglione.