Hong Kong Tourism Board

Step into the culinary world of Chef Silas Li at this workshop, where you’ll uncover the secrets behind one of Hong Kong Cuisine 1983’s signature dishes: Caramelised Sweet and Sour Iberico Pork with Crispy Pork Lard. Chef Silas, renowned for his innovative takes on traditional Chinese cuisine, invites you to explore the nuances of one of the world’s most cherished Chinese dishes.

In this workshop, you’ll master the art of creating perfectly crispy pork using Chef Silas’ distinctive techniques. Discover how he achieves a light and airy texture that elevates the dish to new heights. The session will guide you through crafting a balanced, rich sweet and sour sauce that beautifully complements the Iberico pork, a key element defining the exquisite taste of this dish. One of the workshop’s highlights is the caramelisation process, where Chef Silas will demonstrate how to achieve the ideal caramel effect, adding a deep, luxurious flavour. You’ll gain insights into the importance of timing and heat control, both essential for creating a perfectly caramelised finish.

Don’t miss this unique opportunity to learn from a master chef and make your own Caramelised Sweet and Sour Pork with Crispy Pork Lard

Barbecued pork or cocktail?

Why choose when you can have both! Join us for an exclusive tasting workshop brought to you by Hyatt Regency Hong Kong, Sha Tin. Experience the innovative Chinese 'Flamed Yuk' cocktail, inspired by the famous flambé rose wine barbecued pork and lard rice from the hotel’s Chinese restaurant, Sha Tin 18.

You’ll also have the opportunity to interact with Hongman Cheung, the executive chef of the hotel, and Ho Chun Hung, the Executive Chinese Chef and Tin Tin Bar team, as he prepares the flambé rose wine barbecued pork dish in the Tasting Theatre.

Participants must be aged 18 or above.

Indulge in the crisp elegance of Spanish red wine and delve into expert tips from award-winning wine educator Corinne Mui, who will share essential insights for anyone looking to fully appreciate the harmony between Spanish red wines and tapas.

This immersive workshop invites participants to experience the magical pairing of five Spanish red wines and five flavourful tapas prepared by Latin food expert Chef Alejandro Dominguez.

Participants must be aged 18 or above.

‘White Diamond’ white truffle is one of the most exquisite tastes in the world. Marco Antonio Li Voti, Chef de cuisine at the new IFC branch of the traditional Italian restaurant Sabatini, will share his knowledge on white truffles and demonstrate how to make creamy scrambled eggs that pair perfectly with freshly shaved white truffles.

Participants will have the chance to cook creamy scrambled eggs and enjoy them with freshly shaved white truffles.

Participants must be aged 18 or above.

A graphic designer turned celebrity chef, Jacky Yu is a pioneer of the private kitchen and the proprietor of the successful Xi Yan chain of Chinese restaurants across Hong Kong and Singapore. In this 60 minute hands-on cooking workshop, you will learn how to make stress-free tasty abalone using just a rice cooker and learn how to pair it with sake – it's a taste you'll never forget!

Don't miss the chance to learn from Jacky and taste your own masterpiece!

Participants must be aged 18 or above.

Through this exclusive caviar and wine pairing class, food enthusiasts will explore the luxurious world of caviar under the guidance of caviar specialist Joey Hau. Sake expert Blanca Wong and wine expert Yan Yeung will then showcase the perfect matches by pairing three types of caviar with sake, white wine and champagne.

Don't miss the chance to indulge in these exquisite delicacies.

Participants must be aged 18 or above.

Anthony Giglio isn’t just any wine expert - he’s a celebrated storyteller with a knack for making wine accessible and fun. Known for his down-to-earth approach, Anthony encourages everyone to trust their own palates. His impressive résumé includes roles such as Wine Director for The American Express Centurion Global Lounge Network and Contributing Wine Editor at Food & Wine Magazine. With 11 authoritative books under his belt and a history of leading exclusive wine tours, Anthony's deep knowledge, refined palate and charismatic personality have cemented his reputation as a true wine connoisseur.

Don’t miss this chance to join Anthony for a captivating seminar that delves into the fascinating contrast between Old World and New World wines. You’ll taste your way through expertly curated flights, discovering firsthand the unique characteristics that define these two distinct wine-making philosophies. From the grape-focused approach of the New World to the terroir-driven traditions of the Old World, this seminar offers a deep dive into what makes each style special.

Get ready for a sensory journey! You’ll savour two white wines and four red wines, each thoughtfully paired with a bite of cheese or charcuterie, elevating your tasting experience and bringing the differences to life on your palate.

Participants must be aged 18 or above.

Join Kenneth Li, heir to Hong Kong’s most storied grocery shop, and Jo Jo Su, founding chairman of the Hong Kong General Chamber of Wine & Spirits, as they reveal the secret of the perfect fusion of Huadiao Wine and gourmet food. You will have the opportunity to taste classic hairy crab noodles paired with Huadiao wine, along with Doshee pork sauce as a unique combination.

In addition, Kenneth Li and Jo Jo Su will personally teach the Huadiao Wine brewing process, giving you an in-depth understanding of the secrets behind this precious wine.

Participants must be aged 18 or above.

Every wine benefits from a specific glass shape that best enhances its aromas, flavours and overall character. Gaining an understanding of this allows you to elevate all your future wine-drinking experiences.

Join us as Suresh Kanji, General Manager of Town House, the home of designer branded glassware, takes you through RIEDEL’s Performance collection of four wine glasses. Using Sauvignon Blanc, Pinot Noir and Cabernet Sauvignon glasses, paired with relevant wines, he showcases how to get the most out of various red, white, sparkling and rosé wines.

Participants must be aged 18 or above.

Shizukuzake, also known as ‘bag-hung Shizukuzake’, ‘gravity-drip sake’, or ‘hanging drip’, represents the finest masterpiece for many Japanese sake breweries. Crafted by suspending the fermented mash in cotton bags, the sake drips naturally, drop by drop, capturing only the purest essence. This method yields a sake of unparalleled delicacy and smoothness.

Join a master brewer from a distillery, who will lead you on an exclusive journey through the meticulous crafting process and the distinctive qualities that make Shizukuzake exceptional. Participants will also have the opportunity to savour three exquisite Shizukuzakes, each offering a unique exploration of refined and elegant flavours:

1. Morinokura Daiginjo Tobindori
2. Kon Rin Ou Daiginjo Shizukudori
3. Maboroshi no Shiro Daiginjo Namazake Shizuku

Participants must be aged 18 or above.

This workshop offers an in-depth exploration of enhancing seafood umami flavours to create a versatile and flavourful sauce, a signature element in Chef Silas Li’s renowned repertoire.

In this workshop, Chef Silas will guide you through the intricate process of crafting a premium dried seafood sauce from scratch. You will learn how to balance a variety of ingredients, including dried mantis prawns, dried prawns, dried shrimps, prawn roe, dried flounder fish and conpoy. These ingredients, rich in umami, are essential for developing the sauce’s deep and complex flavour profile.

This workshop is perfect for culinary enthusiasts eager to deepen their understanding of umami and its application in Chinese cuisine. Chef Silas Li’s expertise and innovative approach will provide you with valuable insights and techniques to elevate your culinary creations. Come and make your own premium dried seafood sauce.

Immerse yourself in Spanish gastronomy! Join senior sommelier Jennie and Chef Alex Fargas, the head chef of La Paloma - the Sexy Chiringuito & Tapas Bar in the neighborhood of Sai Ying Pun, for an exciting workshop where you’ll indulge in the perfect fusion of five exquisite Spanish white wines and five delectable tapas.

Uncover the vibrant and unique flavours of the Spanish cuisine as you explore classic whites and gourmet bites that showcase the true anessence of Spain’s culinary magic.

Participants must be aged 18 or above.

Join 67 Pall Mall’s Wine Development Manager Constanza Cabello for a semi-blind tasting to uncork four Pinots that represent everything from frontier terroirs of the New World to an unexpected French classic. Served in our signature Zalto glassware, this tasting will showcase Pinot in all its diverse glory.

67 Pall Mall is the original Members’ Club by wine lovers, for wine lovers. Founded in London in 2015, 67 Pall Mall has expanded into Singapore, Verbier and Hong Kong, with sites being developed in Bordeaux, Melbourne and beyond.

Participants must be aged 18 or above.

Join us in the art of upcycled drinking and discover how to transform surplus bread into refreshing craft beer with 'Breer' – the innovative startup turning unused loaves into liquid gold.

Meet the mastermind, Anushka Purohit, as she takes you through Hong Kong’s food waste challenge, recounting her inspiring journey of brewing bread into beer and revealing the magic behind the process. The workshop wraps up with an interactive beer tasting session, where you can savour and take home a can of your favourite beer!

Participants must be aged 18 or above.

Join the workshop to uncover the secrets behind Hong Kong’s most beloved palmiers! Award-winning pastry chef Don Ng, the executive pastry chef of the Fine Foods Shop at The Royal Garden in Hong Kong, will demonstrate and share the secrets of making Hong Kong's favourite flaky and buttery pastry.

Participants will have the chance to taste the Wine and Dine exclusive Parma Ham flavour palmier, followed by an interactive hands-on palmier decorating class where you will discover the art of transforming palmiers into stunning treats.

Nancy Silverton is a culinary icon and the celebrated co-owner of the award-winning Mozza Restaurant Group. Honoured as ‘Outstanding Chef’ by the James Beard Foundation and recognised as one of the most innovative women in food and drink, Silverton is a true superstar in the food world. With 11 bestselling cookbooks and Michelin-starred restaurants under her belt, her achievements solidify her status as a luminary in the industry.

For this workshop, Nancy will reveal the secrets behind one of Osteria Mozza’s signature dishes - the Caesar salad, reimagined and deconstructed from the iconic salad. Renowned for her creative flair, Nancy elevates this classic dish with homemade crostini topped with braised leeks, hard-cooked eggs and fresh chives alongside a fresh salad tossed in a rich and flavourful Caesar dressing. Don't miss this exclusive opportunity to experience Silverton's masterful recreation of the iconic Caesar salad.

Discover the art of blending culinary traditions with Chef Silas Li from Hong Kong Cuisine 1983. This session will teach you sophisticated French pâtisserie techniques while infusing them with rich Chinese flavours, resulting in an exquisite culinary experience.

In this workshop, Chef Silas will showcase how to integrate dried tangerine peel, a traditional Chinese ingredient, into classic French desserts. Known for its aromatic and slightly bitter profile, dried tangerine peel adds a distinctive citrusy note that enhances the overall flavour of its dishes. This popular Chinese ingredient will be the star of the show, providing a refreshing contrast to the sweetness of the dessert.

Chef Silas will guide you through the creation of Dried Tangerine Apple Meringue with Dried Tangerine Foam and Dried Tangerine Cream, demonstrating his mastery of French pâtisserie techniques. Learn the delicate process of making light, airy meringues and velvety smooth creams, elevating your dessert-making skills to a professional level.

This is an exceptional opportunity to learn from a master chef and be inspired to create unique and elegant dishes in your own kitchen.

Indulge in the luxury of whisky and chocolate with us! In this workshop, we will take you on a journey to the heart of whisky – Scotland – to learn about its origins and evolution, and discover how to identify different styles of Scotch whisky. Next, we’ll delve into the world of chocolate, exploring its origins, production process and savour the unique flavours of single-origin dark chocolate through an immersive sensory experience.

Finally, we’ll guide you through the art of pairing whisky and chocolate. Discover how different combinations enhance and complement each other, and uncover the essential principles behind perfect pairings. Share your tasting insights and join us in exploring this delightful sensory adventure together.

Join us for this ultimate exploration of whisky and chocolate!

Participants must be aged 18 or above.

Join us as we explore the diverse wines of Argentina with Andres Torres, the esteemed Argentinian Head Sommelier from the Hong Kong Jockey Club. He will introduce wines from four key winemaking regions in Argentina: Salta, Luján de Cuyo, Uco Valley, and Patagonia. As we delve into the unique characteristics of each region’s viticulture, we will also enjoy pairing these exceptional wines with traditional cuts of Argentinian beef to reveal the secrets of South American food combinations.

Participants must be aged 18 or above.