Exclusive Interviews with the Chefs Ahead of Taste of Hong Kong Festival

Exclusive Interviews with the Chefs Ahead of Taste of Hong Kong Festival

We interviewed the chefs of Serge et Le Phoque, Chino, Duddell, Arcane, Tin Lung Heen and Amber

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Foodie  Foodie Your Guide to Good Taste  on 8 Mar '16

Taste, the renowned restaurant festival, plants its first Asian foray firmly into the grounds of Hong Kong’s Central Harbourfront. We spoke with some of the chefs being featured at this year’s Taste to find out more about this fab food fest.

Serge et Le Phoque’s Frédéric Peneau & Charles Pelletier: Hong Kong dining scene has a great diversity. We have cuisine from all over the world, and we are having more and more regional cuisine, i.e. Central Thai, Issan Thai instead of Thai cuisine; Parisien, Brittany, southern France instead of general French cuisine. Even in the same cuisine groups we have different styles: traditional, modern, innovative, casual, fine dining... There is so much you can find in Hong Kong, and it is reflected at the festival.

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Chino's Erik Idos: Hong Kong has the most diverse palate; there are literally new restaurant openings every day. There is food for everyone from Michelin star establishments to hole-in-the-wall diners, and there is somewhere to eat at all hours. Hong Kong has always been a world city, but it’s nice to see how we, as a community, are firmly putting our pin on the map!

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Tostada, scallop and uni from Chino

Duddell’s Siu Hin Chi: Nowadays people are more aware of food and health. There is more and more people asking for vegetarian dishes, they also ask for less oil, less seasoning, no additives and no preservatives. It is all about bringing out the natural flavours of produce using the right seasoning, and combining various ingredients to enrich the flavours, and that is what we are doing at Duddell’s. Good food is not only about the taste, it is also about its effects on our body. We are honoured to be part of the founding line-up and excited to show the guests authentic Cantonese cuisine, which is the root of Hong Kong.

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Taro puff at Duddell's

Arcane's Shane Osborn: Taste is all about enjoyment, we are there to have fun and provide delicious food for the visitors, there is no competition just pressure to deliver in the same way we do in our restaurants as expectations will be high. Taste of Hong Kong will have its own flavour as it will feature some of HK’s top Chinese restaurants plus western establishments with local influences making HK taste a truly unique experience.

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Balfego tune from Arcane

Tin Lung Heen’s Paul Pau Ping Lui: It will be a fantastic opportunity to showcase our signature dishes in one event and most importantly, the guests will experience our three signature dishes directly at the event. It is crucial for us to also promote the best of our culinary heritage not only to the people in Hong Kong but around the world. Hong Kong is a “food paradise” and we want to showcase a diverse range of exquisite food to our customers.

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Char-grilled barbecued Iberian pork (char siu) from Tin Lung Heen; photo credit: chopstixfix

Amber’s Richard Ekkebus: I think every Taste reflects its hosting city so HK as one of the main food capitals in the world will not disappoint, it will showcase the city’s quality and diversity.

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Hokkaido Sea Urchin dish from Amber; photo credit: thatfoodcray

Read more exclusive interviews with the Chefs of Yardbird/Ronin and Aberdeen Street Social Ahead of Taste of Hong Kong.

Restaurants featured at Taste Festival:


Price: $138 / $168 (weekday and weekend)

VIP Passes: $598 / $648 (weekday and weekend)

Buy tickets via Ticketflap

Discount for Foodies: Enter FOODIE as promo code when purchasing ticket to enjoy a 10% discount.



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