Hong Kong, one of the world’s top culinary destinations, boasts 79 restaurants honored in the 2024 Michelin Guide. It is also home to 6 restaurants listed in Asia’s 50 Best Restaurants this year. One of the most popular international destinations for many Filipinos, Hong Kong welcomed over 750,000 tourists in 2023.
It is the Filipinos’ fondness for Hong Kong that prompted the Hong Kong Tourism Board (HKTB) to host a 4-hands dinner prepared by star chefs Vicky Cheng from Hong Kong and Margarita Forés from the Philippines to highlight the best of both cuisines through ingredients and techniques that are unique to Hong Kong and Filipino dishes. Working together for the first time since 2017, the two crafted a menu that fused together their distinct styles and culinary philosophies, representative of the rich culinary traditions of their homes.
“We are grateful for the opportunity to bring these two chefs together again to celebrate Hong Kong and the Philippines, we hope that this dinner will open more avenues for partnerships between our Filipino friends present today and HKTB,” shared Liew Chian Jia, regional director of Southeast Asia, HKTB.
Prior to the dinner proper, guests were able to enjoy cocktails developed by Grand Hyatt BGC’s own Sean Carlo De Vera. The selection included cocktails titled Avenue of Stars, Yam Cha, and Hong Kong Blossom, reminiscent of iconic destinations and treats in Hong Kong.
Each course was carefully curated with ingredients flown in straight from Hong Kong and various regions in the Philippines. “We wanted to collaborate together on most of the dishes to really bring out the best of both Hong Kong and Philippine flavors. From the first course up to the dessert, Chef Margarita and I used ingredients we sourced from each other, fusing together the flavors from our homes,” shared Cheng.
“It’s truly an honor to be able to represent the Philippines and collaborate on a menu with my good friend, Vicky. Many know that Hong Kong is very close to my heart and is a city I frequent quite often — the culinary scene there is really one-of-a-kind and a treat for foodies from all over the world,” shared Forés at the event.
The appetizers showcased each chef’s culinary expertise. The Golden Crystal Egg is Chef Vicky’s take on the classic century egg. Unlike the traditional version which turns the whites glossy brown and the yolks green, Cheng’s version turns the white into a transparent crystal while preserving the vibrant yellow yolk. Meanwhile, the smoked eggplant sees slices of tender eggplant braided together which draws inspiration from the chef’s own joy in braiding his daughter’s hair.
Chef Margarita also drew from her past with her Ukoy and Malasugi Kinilaw, remarking that unlike the traditional Ukoy found in Luzon, her recollection of Ukoy in Western Visayas was of a shrimp-flavored batter which is cooked tempura style. The Kinilaw is soured using Sukang Tuba and Tabon-Tabon, a fruit whose astringent properties is used as a flavoring as well as a way to cleanse the raw fish. Meanwhile, the Banana Heart Salad is a clean-tasting fresh bite that serves as a palate cleanser in preparation for the next courses.
The White Pepper Virgin Mud Crab Thick Soup showcased what could be done when Hong Kong culinary sensibilities are applied to Filipino ingredients. Here, young female crabs serve as the heart of the soup, with its deep flavor accentuated with the floral notes of white pepper. Meanwhile, a custard made up of the crab fat nestles at the bottom — a tasty treat for the diner.
This was followed by Bulacan River Prawns, locally called Ulang. Butterflied and grilled with a prawn fat butter, these are paired with a Hong Kong Noodle Pancit flavored with an XO sauce using Etag as the base. A thin sliver of the dried aged pork product serves as the garnish, allowing diners to enjoy the Etag on its own.
The third course is a take on Lumpia, using rehydrated dried Sea Cucumber as its filling.
The sweet-savory scallion sauce and the matchsticks of Palm Heart make the dish reminiscent of the classic Lumpiang Sariwa. For the rice dish, Pomfret, also known as Pampano is cooked in a Pares-style sauce while an Abalone Sauce rice serves as the hearty backdrop.
The meal ends with a trio of desserts. The first is a snow gum made from Osmanthus Flowers and then flavored with an Ube Gelato. This was followed by Pili Nut Hojaldres with a smoked Kesong Puti mousse which was paired with a Cebu Mango Mochi for a sweet treat to end the meal.
The four hands dinner also served as a prelude to HKTB’s Wine & Dine Festival happening in October, an annual celebration of epicurean delights that positions Hong Kong as a premier capital for gastronomy in Asia. One of the most anticipated culinary events in the region, the Wine & Dine Festival attracts food and wine enthusiasts from around the world, showcasing Hong Kong’s vibrant food scene and its reputation as a go-to dining destination.
