Taste of Hong Kong Announces Pioneering International Guest Chefs

Chef Kei Kobayashi from 2-Michelin starred Kei, Paris, and rising star Chef Nick Kim from Shuko, New York, are confirmed to join the must-attend foodie event of the year, Taste Hong Kong.

After two consecutive years as a fan-favourite at Taste of Paris, Japanese chef Kobayashi, a protégé of Alain Ducasse, will be at Taste of Hong Kong – presented by Standard Chartered – from 16-19 March 2017. Exclusive to Taste of Hong Kong, Chef Kobayashi will present diners with progressive and artistic cuisine from Kei for four days only. Adding to the line-up of culinary talent appearing at the festival is rising star Chef Kim of Shuko who is flying in from Manhattan to perform live demonstrations showcasing his skills and culinary stories at the festival.

“I have attended Taste of Paris twice before and I will be participating at the next edition in 2017. It is a really great event, set in a beautiful place and it has become an annual rendezvous of chefs.  Being invited to Taste of Hong Kong is a great honour. I am excited to enjoy the ambience of the festival in Hong Kong, to meet local chefs, to exchange ideas with them and of course to meet Hong Kong diners and to present my dish and share my cuisine,” said Kobayashi.

For four days only, festival-goers will be able to visit Kei Restaurant, brought to you by Taste the World with Etihad Airways, to try Chef Kobayashi’s mouth-watering Gnocchi with black truffle and Iberico ham, exclusive to Taste of Hong Kong. The icon dish is a must-have during the winter truffle season in Paris, made with potato gnocchi, parmesan cream, thin slices of Iberico ham and beautiful slivers of black truffle. “The gnocchi was a huge hit at the last Taste of Paris and I’m sure Hong Kong will love it too,” said Kobayashi.

The highly acclaimed Chef Kobayashi combines elements of his Japanese heritage with French culinary technical nous to create harmony in every bite. His colourful and artfully plated dishes have earned him the nickname “Picasso” in the food world. Kobayashi’s extensive CV belies his youth, having worked in several Michelin-starred restaurants and kitchens, including the 3-Michelin starred Auberge du Vieux Puit in Fonjoncuse, 2-starred Cerf in Merlenheim, and the 1-star Prieure in Villeneuve-lès-Avignon. He opened Kei in 2011, after honing his considerable craft under the watchful eye of the legendary Ducasse for several years at that chef’s iconic 3-Michelin starred Plaza Athénée.

Joining the stellar line-up of culinary talent at Taste of Hong Kong is Chef Nick Kim – one half of the duo behind New York’s Shuko. This sushi temple is currently one of the hottest seats in the Big Apple, listed by The World’s 50 Best Restaurants as one of the six best new restaurants in the USA as part of their Discovery Series. Chef Kim will be appearing at the Porsche Taste Theatre in association with Food Network where he will be demonstrating his skills focusing on the contemporary Japanese techniques that have seen him become a rising star of the New York food scene. Foodies should watch out for a special collaboration with Chef Matt Abergel of Yardbird and Rōnin the week of Taste of Hong Kong.

Adding international flavours that expand across beverages, Brooklyn Brewery Brewmaster Garrett Oliver is joining the festival from America’s East Coast will amaze Hong Kongers with his debonair personal style and insightful lectures on the history of beer and the art of brewing during his masterclasses.

With over 20 chefs participating in festival activities in addition to top mixologists, artisanal producers and the cream of the crop of the city’s hospitality industry in attendance, the second edition of Taste of Hong Kong will be 25% bigger than last year’s inaugural instalment.

Taste will bring over 50 signature dishes on tasting plates and iconic one-off festival creations from participating restaurants Amber, Arcane, Café Gray Deluxe, CHINO, Duddell’s, Kaum at Potato Head, Kei, Mercato, Okra, Rhoda, Tin Lung Heen, Tosca, Yardbird and ZUMA. Hong Kong foodies are invited to build their dream menu from the best the city has to offer with dishes from these prolific eateries starting from just HKD50.

Tickets start at HKD138 on weekdays and HKD168 for weekend entry. The Advanced Price of VIP passes priced at HKD598/HKD648 (weekday and weekend sessions respectively) are also available. Adding sparkle to a festival-goers’ day, VIP pass holders can enjoy fast-tracked festival entry, exclusive access to the VIP enclosure, HKD300 worth of official festival currency and three complimentary premium beverages.

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