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Asia’s largest wine & epicurean festival returns to Hong Kong

Written by editor

HONG KONG – From October 22-25, Hong Kong will welcome culinary experts and wine enthusiasts from around the world for the Hong Kong Wine & Dine Festival.

HONG KONG – From October 22-25, Hong Kong will welcome culinary experts and wine enthusiasts from around the world for the Hong Kong Wine & Dine Festival.

The four-day event showcasing the city’s internationally-acclaimed culinary and wine scene kicks off the popular November Hong Kong Wine & Dine Month. New to the festival, a craft beer zone and whiskey zone has been added to the lineup, along with the more than 340 wine and food exhibitors (an increase of 30% from last year), five thematic wine zones, tasting rooms and live entertainment.

Recognized as the Culinary Mecca of Asia, where food connoisseurs can indulge in flavors from around the world, Hong Kong continues to elevate its renowned culinary pedigree. This year’s event will take place at the Central Harborfront, offering one of the most spectacular backdrops of any epicurean festivals around the world – the iconic Victoria Harbor and breathtaking Hong Kong skyline.

“Home to more than 11,000 restaurants, Hong Kong is the epicenter for gourmet dining – from authentic, traditional Chinese fare, to modernist and international cuisines at Michelin-starred restaurants, Asia’s World City has become a melting pot of sophisticated epicurean culture,” said Bill Flora, U.S. Director of Hong Kong Tourism Board. “Each year we showcase this unique mix at the Hong Kong Wine and Dine Festival, which has grown to be one of the most popular epicurean events in the world.”

Key highlights of the Hong Kong Wine & Dine Festival

β€’ Wines from 21 countries and regions will be showcased during the festival, the highest since the Festival began.

β€’ Sommeliers will be stationed in the newly-added Wine Experts Zone to share their expertise and recommendations.

β€’ Two new zones, Star Avenue and Gourmet Trails, will present masterpieces from Michelin-starred and other award-winning restaurants.

β€’ On Saturday, October 24 and Sunday, October 25 chefs from Michelin restaurants in France and Hong Kong, together with award-winning chefs from Hong Kong’s “Best of the Best Culinary Awards”, will present exquisite feasts in the Tasting Room.

WHEN: October 22-25, 2015

WHERE: Central Harbourfront Event Space, Central,

Hong Kong Island (Near Central Piers 9 & 10)

MORE: The festivities continue from October 22, 2015 to November 30, 2015 during Wine & Dine Month. While in Hong Kong savor the culinary delights by visiting the new restaurants and bars.

New Restaurants

β€’ London House – World-renowned chef Gordon Ramsay’s second restaurant establishment in Hong Kong set to open in late-September offering British food, beers and global wines all in a relaxed comfortable environment.

β€’ Mr & Mrs Fox – Chef Joey Sergentakis brings Hong Kong a modern steakhouse offering a bar and restaurant with a craft beerhouse at street level, raw bar and steakhouse on the first floor and private dining room with its own terrace in the attic.

β€’ Maison Es – A contemporary French Restaurant with a vintage French florist theme by chef Esther Sham serving jet-fresh oysters, wine & comfort French cuisine with a twist.

β€’ The Fat Pig – British celebrity chef Tom Aikens focuses on the theme of pork with his new restaurant, The Fat Pig, set to open by the end of 2015 in Causeway Bay.

New Bars

β€’ K-POCHA – Exciting those with a passion for South-Korean culture, this Korean-Themed bar brings the authentic Korean drinking culture to Hong Kong.

β€’ Bar Ginger – A new whisky bar opened by whisky blogger Tony Leung and his partners offering a wide selection of whiskies from around the world.

β€’ Safe Bubbles & Malt – A whisky and champagne bar with a unique exterior resembling a bank vault.

Sai Ying Pun and Kennedy Town (Hong Kong’s Up and Coming Dining District)

β€’ Casa – A tapas restaurant hidden away in Kennedy Town within minute’s walk from the HKU MTR station.

β€’ CHINO – Managed by former Nobu chef Erik Idos, CHINO is a modern Mexican style restaurant inspired by Asian ingredients and cuisine. Utilizing Japanese cooking techniques and sourcing ingredients from Hong Kong, Japan, and Mexico, CHINO brings the distinct flavors of each culture together.

β€’ Comptoir – With an open kitchen, simple dΓ©cor, tiled flooring and vintage French posters, Comptoir resembles a French bistro serving fine French wines and traditional Mediterranean tapas.

β€’ Fish School – A fresh and unique concept to Hong Kong developed by local chef David Lai and the JIA Group Founder Yenn Wong. Fish School, set to open in early Oct. 2015, is an intimate restaurant redefining local cuisine.