Food and beverage enthusiasts can once again sample the finer things in life under one roof as Restaurant & Bar Hong Kong - the fastest-growing hospitality show in Asia-Pacific - makes its annual appearance showcasing every aspect of the business, from cooking, wine, furniture and design, to technology and cocktails. Organised by Diversified Events Hong Kong, the show opens tomorrow and runs until Thursday at the Hong Kong Convention and Exhibition Centre in Wan Chai. Stuart Bailey, general manager of Diversified Events, said that while other gourmet and bar trade exhibitions attempted to deliver the entire market from top to bottom - from retail to bakery and fast food to confectionery - and were generally open to the public, Restaurant & Bar had kept focused with its unique positioning, targeting only the top-half of Asia-Pacific's hospitality industry. This included the 'top decision-makers that run high-quality establishments' such as food and beverage managers and directors, executive chefs, bartenders, and purchasing and operations managers. 'At the basic [level], we have about 200 of the best suppliers of goods and services that you can learn from, mingle and extend networks with. 'This also means there are thousands of new products and ideas to help you with running your business - from tableware and kitchen equipment to web-enabled technologies. 'And you will be able to meet the region's elite chefs and watch them demonstrate some of their signature dishes. All this for free,' he said, adding the theme this year was 'molecular'. Molecular gastronomy has become increasingly popular in Hong Kong and local culinary professionals, skilled at chemically combining ingredients in food and drinks, will feature some of their masterpieces at the show. Mr Bailey also said that attendance this year was expected to be higher than that for the show last year, which exceeded 8,000 visitors. The sixth edition of the show will provide more educational demonstrations, tastings, seminars and competitions. The show will highlight four events to 'inspire and educate' consumers: Hong Kong International Beer Awards, World of Wine, Chef Masterclasses and Young Chef Challenge. In addition there will also be the Cocktail and Spirit Theatre and Show Bar. While Hong Kong is a fast-paced vibrant city with an exciting nightlife to match, business operators are still behind in offering a variety of beers. The Hong Kong International Beer Awards is aimed at raising awareness of the wide variety of beers and at encouraging licensed traders to increase the options to their customers. Recognition will be given to those who offer the finest beers and the winners will be announced on the first day. Fair visitors can sample the wide range of beers and cider available including pilsner, dry stout and fruit-flavoured varieties. Having a range of good wines is essential to customer satisfaction and profits, and Mr Bailey said that 'those looking for funky new things, wanting to source new suppliers, streamline their operations or cut costs without compromising quality should find everything in the World of Wine section'. He said the Tasting Theatre would present well-known sommeliers, and Robin Moody will take visitors on a voyage of liquid discovery on the first day. Moody is one of Australia's leading winemakers, with an impressive range of elegant and popular shiraz and chardonnays. The exhibition targets Hong Kong, Macau and the Guangdong region and has, since its inception, been about matching wines with Chinese cuisines such as dim sum and Sichuan-style dishes. 'We all know the essence of matching wines with food but we all have focused on matching them with Western food. The unique thing about this hospitality show is that we have established the art of matching wines with Chinese dishes,' Mr Bailey said. Chief sommeliers throughout the fair will hold seminars in Cantonese on how to build wine menus and match them with Chinese cuisines. Visitors will also get a taste of Japan's viniculture as a sak? sommelier introduces the intricacy of the drink. In the Cocktail and Spirit Theatre section, local and international mixologists will be teaching Basic Bartending 101, Flairtending, and about spirits such as rum, tequila and gin. Angus Winchester, a widely travelled bar consultant and the global brand ambassador for Tanqueray gin, will share his expansive knowledge on cocktails past and present. FINDS mixologist Antonio Lai, known for his skill in molecular mixology, will serve some of his crowd-pleasing molecular cocktails that require ample patience, care and attention for preparation. 'The Chef Masterclasses event over the next three days will highlight some of the best and innovative chefs in Asia, including The Pawn's executive chef David Tamlyn, who will demonstrate the restaurant's signature dishes,' Mr Bailey said.'In line with our molecular theme, chef Alvin Leung of Bo Innovation will reveal some of his secrets on molecular gastronomy on day one so we will be able to see his signature dishes cooked to perfection with liquid nitrogen or calcium chloride.' On the second day chef Jaakko Sorsa of FINDS will perform a cooking demonstration with Baltic salmon. On the last day, multi-award winning chef, restaurant owner and wine expert Susan Goss of West Town Tavern, Chicago, will show her style of contemporary comfort foods matched with wines. Hong Kong's promising young chefs under 25 years old will be divided into teams of three and will compete for a chance to win the title of Tabasco Young Chef Challenge. 'Within the first two days the teams will compete by preparing six dishes of canap?s within 2? hours. This is not easy because they have to create dishes to inspire and overwhelm judges,' Mr Bailey said, adding that they were working with Tabasco on this event. The grand final will take place on the last day where Hong Kong winners will vie with Singaporean winners in a culinary duel that Diversified Events Hong Kong called 'one of Asian cuisines' biggest cooking rivalries'. Amid the excitement visitors can take a breather at the Show Bar where they can chat and network with colleagues over a complimentary drink. The Restaurant & Bar Hong Kong opens from 12pm to 7.30pm tomorrow and Wednesday, and from 12pm to 6pm on Thursday.