Celebrating the world’s finest flavours, the is one of Asia’s most highly-anticipated food and drink events. And now, for the first time ever, the culinary festival is accessible to Canadian foodies and wine lovers — virtually!
From now until Dec. 15, the 2020 Hong Kong Wine & Dine (HKWD) Festival, organized by the Hong Kong Tourism Board, is presenting a new immersive “online + offline” format, giving audiences around the world access to a gastronomic experience not bound by time and geographical constraints.
HKWD offers a wealth of exciting online experiences, including an online wine cellar and gourmet at home menus.
For foodies looking to hone their cooking skills or wine drinkers wishing to develop their palate, one of the festival’s main highlights is a diverse series of free — featuring virtual cooking demonstrations and wine-tasting programs led by Michelin-starred chefs and wine experts.
Live-streamed for three consecutive weekends from Nov. 20 to Dec. 6., these Wine & Dine masterclasses cover a wide range of topics, such as wine and spirits trends, fine dining, healthy eating, and the art of food plating.
Scallop with preserved turnip and chinese celery. Photo: Hong Kong Tourism Board.
One of the masterclasses will be conducted by Hong Kong-based chef , Raised and trained in Toronto, Cheng is a graduate of the Culinary Management program at George Brown College and the recipient of numerous prestigious culinary awards, including the Sobey’s Hot and Spicy Iron Chef Competition.
Today, Cheng is the Executive Chef of , a Michelin-starred fine dining restaurant in central Hong Kong specializing in Chinese x French cuisine.
In his masterclass, Cheng will guide participants in making one of his signature dishes, "", integrating the ingredients of Chinese celery and Chiuchow preserved turnip into a dish finished off in a French-style scallop ribbon butter sauce.
Sign up to stream Cheng’s masterclass on Friday, Nov. 20 at 7 p.m. PST at .
