Taste of Hong Kong names two of the hottest international chefs as guests at this year’s event
Kei Kobayashi from Paris has created an exclusive dish, and Nick Kim from New York will demonstrate contemporary Japanese techniques
Taste of Hong Kong has just announced its international chef line-up, with not just one but two culinary stars at the event at Central Harbourfront from March 16-19.
Japanese chef Kei Kobayashi, a protégé of Alain Ducasse, will present a dish from his Michelin two-starred Paris establishment, Restaurant Kei.
“I have attended Taste of Paris twice before and I will be participating at the next edition in 2017 … being invited to Taste of Hong Kong is a great honour,” he says. “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 present my dish and share my cuisine.”
Attendees will be able to try chef Kobayashi’s exclusive dish for Taste of Hong Kong – potato gnocchi, Parmesan cream, thinly sliced Iberico ham and black truffle shavings.
“The gnocchi was a huge hit at the last Taste of Paris, and I’m sure Hong Kong will love it too,” chef Kobayashi says.
Another star will be chef Nick Kim, chef and owner of Shuko in New York. This sushi restaurant was listed as one of The World’s 50 Best Restaurants and one of the six best new restaurants in the United States as part of its Discovery Series.
During Taste of Hong Kong, chef Kim will be demonstrating contemporary Japanese techniques and will be collaborating with chef Matt Abergel of Yardbird and Ronin.
Over 20 chefs will be participating in the four-day culinary event, including Duddell’s, Amber, Tin Lung Heen, Mercato, Okra, Arcane and Zuma.
The South China Morning Post is a media sponsor of the event.
