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Wild Hereford Ox Heart Tartare, egg yolk puree - Rhoda

What to eat at this year's Taste of Hong Kong

Time Out Hong Kong chats to Simon Wilson, the gastronomic brains behind Taste of Hong Kong, to find out some of his favourite dishes at this year's festival

Written by
Holly Graham
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There's a whole host of fantastic dishes to chow down on at this year's Taste of Hong Kong, but we've got your weekend of eating planned, with a little help from IMG's Culinary Director, Simon Wilson aka the man in the know. 

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Kaum: Pan-fried eel served with green chilies relish
  • Restaurants
  • Indonesian
  • Sai Ying Pun
Simon says: Otherwise known as 'Belut sambal hijau', this dish perfectly showcases the diverse range of cusines at Taste of Hong Kong. Unfortunately, Indonesian food often gets forgotten in the SE Asian culinary discourse but Kaum is changing that. The sweet pan fried eel has the perfect crunchiness offset by the spiciness of the local Indonesian green chilies.
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Kei: Gnocchi with black truffle and Iberico ham
Antoinette Bruno

Kei: Gnocchi with black truffle and Iberico ham

Simon says: International guest restaurant Kei hails from Paris and is the proud owner of two Michelin stars. This was a hit dish in Paris. Truffles? Parmesan cream? Iberico ham? Most definitely a winning dish all around. You won’t be able to try this dish anywhere else in Hong Kong as Kei has come from Paris to make it especially for us.
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Rhoda: Wild Hereford ox heart tartare with egg yolk puree
  • Restaurants
  • Contemporary European
  • Shek Tong Tsui
Simon says: Chef Nate Green took almost a year to find the Mangalica Pork that he will be using in his meatballs, but it’s the wild Hereford ox heart that really gets me. It’s Rhoda at its finest. Rich and flavourful.
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