Taste of Hong Kong 2018 preview: new restaurants, exclusive dishes at four-day food extravaganza
We talk to chefs from One Harbour Road, Haku, Frantzen’s Kitchen, Caprice and Poem Patisserie who reveal some of the dishes they will offer at the Central harbourfront event, many of which are exclusive to the festival
The third edition of Taste of Hong Kong takes place this month, running from March 22 to 25 at the Central harbourfront and featuring a line-up of 20 restaurants, most of which are new to the event.
New participants include chef May Chow’s Little Bao restaurant, Alvin Leung’s three-Michelin-star Bo Innovation and newly opened Forbidden Duck, Pici, Chachawan, BlackSalt, Frantzen’s Kitchen, and New Punjab Club.
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Fine-dining Cantonese restaurant One Harbour Road at the Grand Hyatt Hong Kong will also make its Taste of Hong Kong debut, with chef de cuisine Chan Hon-cheong eager to present some of his dishes to the public as well as see what other restaurants are doing.
Chan and his team are preparing four dishes, three of which will be exclusive to the event.
The first of the exclusive dishes is a deboned roasted suckling pig with a slice of foie gras on top and garnished with deep-fried lotus root, which is eaten like a sandwich. Another is an attractive cold dish of roast duck with black truffle and mushrooms. The third is a hearty Mao-tai-braised beef cheek with Sichuan peppercorns which give a hint of mala (spicy and numbing) sensation.
