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Hong Kong has reopened to the world once again, following some of the world’s longest-lasting Covid-19 restrictions. In spite of the city’s reputation as a tourist destination suffering in recent years, particularly from violent political protests from early 2019 to mid-2020, those in the hospitality industry are optimistic. There is no doubt that it is an exciting food destination, maybe even more so than ever before.

“Hong Kong is a very resilient city, and it never ceases to amaze travellers with its vitality and creativity,” says Uwe Opocensky, executive chef at Island Shangri-La Hong Kong, where he helms the famed Restaurant Petrus and the pop-up series in Cafe Too, so diners can enjoy much-loved dishes from local brands, including Michelin-starred Yat Lok’s roast goose and On Lee’s fish balls.

“There has been a real transformation in the dining scene in the last few years — it’s much more locally driven and young talents have emerged,” he adds. “Hong Kong has always been a culinary destination. With these newfound souls, the city will emerge even stronger than before.”

Related: Chef Barry Quek flies the flag for Singapore flavours in Hong Kong