Great Chefs of Hong Kong, presented by Heep Hong Society, returns on Monday, 6 May 2019 at the Grand Hyatt Hong Kong.
A celebration of Hong Kong’s culinary greats, the 26th edition of this unique dining experience brings together star chefs from nearly 50 of the city’s top hotels, restaurants and beverage suppliers serving over 100 dishes accompanied by an international selection of fine wine, all in the name of charity. Patrons will have the chance to savour the best of the city’s international cuisine and meet the chefs behind the dishes, while a number of lucky patrons will take home prizes from a Super Lucky Draw and tombola that will be drawn on the evening.
An exciting line-up of star chefs will join The 26th Great Chefs of Hong Kong, including Chef Gareth Packham of Bread Street Kitchen & Bar, Gordon Ramsay’s world-renowned and uniquely British dining destination. At Great Chefs, Packham will serve sticky toffee pudding, a family recipe passed down from his grandmother. Also joining the line-up this year is Chef Ken Tam of award-winning contemporary restaurant AnOther Place, who will plate up plump poached Hiroshima oyster on half shell, pesto udon, clam consommé, caviar.
Fans of fine Chinese food will love Sichuan Lab, helmed by Sichuan culinary expert Chef Kenny Chan. The newly opened restaurant promises to turn up the heat at Great Chefs with its signature pan-fried Sichuan cured pork patties with pepper, which features Cambodian Kampot pepper, known as the ‘king of pepper’. Elsewhere, inspired by the sumptuous banquets of the Chinese Imperial Court, Chef Tam Chak Kuen of Kong Fu Zi will delight guests with his much-loved dish of pork aspic with aged black vinegar.
The 26th Great Chefs of Hong Kong will also see a number of generous and longstanding supporters returning to cook up a storm, including Grand Hyatt Hong Kong, Island Shangri-La, Hong Kong, InterContinental Hong Kong and The Luxe Manor. Chef Patrick McDermott of Grand Hyatt Hong Kong’s Grand Café will serve the ground-breaking Impossible vegan cheese burger with sweet potato rosti, parsley sauce and chipotle mayo, while Chef Leung Yu King of Michelin-starred Summer Palace at Island Shangri-La, Hong Kong, will delight dessert lovers with his chilled sago cream with mango juice and pomelo.
For discerning diners, Chef Guillaume Katola from Rech by Alain Ducasse and Chef Rhys Cattermoul from NOBU, both representing InterContinental Hong Kong, will bring French and Japanese flair to the table with their signature dishes gilt-head bream ceviche, lemon & basil, and black cod saikyo yaki, respectively. Meanwhile, Chef Jaakko Sorsa from The Luxe Manor will add a hint of Nordic flavour to the event with his much-loved salmon in three ways, one of the most popular dishes at his iconic restaurant FINDS.
Starting at HKD880 per person, tickets are now on sale at www.heephong.org/greatchefs. All proceeds will support Heep Hong Society, a leading rehabilitation organisation dedicated to helping children and youth with special needs achieve their full potential, and empowering families against life challenges. Proceeds from ticket sales will go to the Society’s Parents Resource Centres, where 4,000 children and youth and their families receive timely and holistic support every year.
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