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Gastronomy

Hong Kong Chefs’ Playbook

Author: Theodore Koumelis / Date: Fri, 09/24/2021 - 04:08
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Chef Vicky Lau working on her creation in the kitchen
Chef Vicky Lau working on her creation in the kitchen

Satiate your Wanderlust and Food Palate through HKTB's Video Series with The MICHELIN Guide

Kuala Lumpur, Malaysia – The Hong Kong Tourism Board (HKTB) and the MICHELIN Guide presents Hong Kong Chefs’ Playbook, a four-series video featuring Hong Kong’s most celebrated MICHELIN-starred talents from restaurants across the foodie city.

A treat for the senses, Hong Kong Chefs’ Playbook will get up close and personal with chefs Vicky Lau, Shane Osborn, Vicky Cheng and restaurateur Danny Yip as they bring us on a journey through the neighbourhoods of Yau Ma Tei, Wong Tai Sin, Tai O and Aberdeen to share some of their best kept playbook secrets in sourcing for the finest and freshest local produce influenced by the beauty of this global metropolis.

“As the culinary capital of Asia, Hong Kong hosts close to 70 MICHELIN-starred restaurants. With borders remaining closed, we hope to continue to bring Hong Kong closer to people around the world, this time, through the lens of our renowned MICHELIN chefs. Food is an important factor for our Southeast Asian travellers when it comes to picking a destination, which is why we are very excited and proud to collaborate with the MICHELIN Guide to showcase the neighbourhoods of Hong Kong through these talents as they share their re-interpretations of local flavours and how their favourite spots in Hong Kong have inspired them in their craft,” said Mr Raymond Chan, Regional Director, Southeast Asia, Hong Kong Tourism Board.

Nicolas Achard, Managing Director of MICHELIN Guides Asia and CEO of Robert Parker Wine Advocate shares, “When the MICHELIN Guide was expanding out of Europe into Asia, Hong Kong was one of the earliest cities recognised as having fine cuisines. Since 2009, Michelin and Hong Kong have marked many milestones together. As one of the most innovative and dynamic culinary hubs in Asia, Hong Kong is home to authentic Cantonese cuisine as well as cuisines from around the world prepared by the finest local and international talents. We hope to capture the flavours of this passionate exchange, and of the people behind the scenes, to give viewers a taste of what they can experience when they visit Hong Kong in the future.”

To showcase the vibrancy and diversity of Hong Kong’s culinary scene, each talent featured will unveil their individual playbooks based on their unique culinary background and finesse. As they explore these neighbourhoods, these featured talents will also share their inspirations, culinary secrets and tips that will uncover hidden jewels in these local neighbourhoods and their affinity to these places while discovering new places along the way.

Hong Kong Chefs’ Playbook premiered with Chef Vicky Lau’s gastronomical neighbourhood tour of Yau Ma Tei.

Vicky Lau, Tate Dining Room | Hong Kong Chefs’ Playbook: Yau Ma Tei with Vicky Lau

Asia’s first and only female chef Vicky Lau of two-MICHELIN-starred Tate Dining Room, honed her talent abroad and returned to Hong Kong to pursue her culinary career. Chef Vicky will be bringing viewers around the neighbourhood of Yau Ma Tei, which is a feature of HKTB’s latest West Kowloon neighbourhood campaign aimed to boost interest in the authentic local cultural aspects of West Kowloon.

According to Vicky, Yau Ma Tei is a side of Hong Kong where many chefs visit on a regular basis. “This area is where the old meets the new; with so much to discover especially if you are looking for something authentic and truly Hong Kong.  It is a heaven for food lovers as this is where we find gadgets, ingredients and delicious food but there’s so much authenticity to offer. For instance, the Yau Ma Tei Fruit Market (also known as Gwo Lan) is a well-known Hong Kong historical landmark, where there is an abundance of fruits - many interesting ones that sometimes we do not get to enjoy or encounter daily. The pandemic has greatly affected overseas shipment, but I see this as an opportunity to discover and use more local produce for my creations. I am really excited to show the side of Yau Ma Tei, especially from a chef’s perspective!”

Once reserved for the crème de la crème of restaurants in Europe, the renowned MICHELIN Star rating system now stretches across the globe as culinary art continues to grow with talents discovered and recognised across various cultures and cuisines. When the MICHELIN Guide debuted in Hong Kong in 2009, it awarded 31 stars to 22 restaurants. Today, Hong Kong is home to a total of 95 MICHELIN stars awarded to 69 restaurants.

As the world continues to battle and does its part to fight the Covid-19 pandemic with further travel ban extensions, HKTB and Michelin aim to spark culinary inspiration whilst enabling audiences around the world to indulge in local neighbourhood tours and reminding them of what awaits them in Hong Kong when travel normalises.

ABOUT THE AUTHOR

Theodore Koumelis

Co-Founder & Managing Director

Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.