First Chinese Michelin-starred chef Chan Yan-tak promotes new Hong Kong travel concept at travel expo

By MOOK Scenic Spots Editorial Team

Taiwan is the second-largest market for Hong Kong tourism. The Hong Kong Tourism Board has long been committed to promoting overnight leisure travel. As of September 2016, there were approximately 1.5 million Taiwanese visitors to Hong Kong, around 660,000 of whom stayed overnight, marking a 7.7% increase. Shirley Tsui, Director of Hong Kong Tourism Board Taiwan Office, said: “Taiwan is the first overseas stop for promoting the ‘Enjoy · Best of All, It’s in Hong Kong’ brand. Beyond well-known shopping and food, the Hong Kong Tourism Board will further highlight Hong Kong’s diverse travel experiences, encouraging visitors to deeply explore the distinct features and varied tourism offerings across different districts, and to enjoy the most authentic Hong Kong experience just like the locals.”

The four themed videos include fashion, food, family trips, as well as natural landscapes and culture. The first fashion-themed video specially invites up-and-coming Hong Kong fashion designers to scour the city for creative inspiration—from the streets of Sham Shui Po and Ladies’ Market to the contemporary art galleries in Central, culminating in a runway show at the Hong Kong Fashion Week. The food-themed video showcases Hong Kong’s culinary diversity, guided by chefs from Michelin-starred restaurants; the family trip segment takes families to explore fun-filled activities across the city; and the nature and culture theme highlights serene countryside hikes and vibrant local traditions.

The Four Seasons Hotel Hong Kong, which actively participated in the filming of the Hong Kong Tourism Board’s videos, has been specially invited to Taiwan this time to promote Hong Kong cuisine. Executive Chinese Cuisine Chef Chan Yan-tak from the Four Seasons Hotel is the first Chinese chef to be awarded three Michelin stars. His flagship restaurant, Lung King Heen, has retained its three-star status for eight consecutive years since the first Michelin Guide for Hong Kong and Macau was published in 2009. His signature dish, “Abalone and Chicken Satay Tart,” features slow-cooked South African abalone glazed with rich sauce and served in a sweet pastry crust that melts in the mouth with layers of flavor—a proud creation by Chef Chan. Other must-try dim sum at Lung King Heen include “Black Caviar Smoked Salmon Crispy Rice,” “Black Truffle Crab Spring Roll Box,” and “Spicy Jellyfish Head,” all freshly handmade daily by chefs, showcasing the essence of Cantonese cuisine.

Chef Chan of the Four Seasons Hotel suggests that beyond traditional Cantonese dim sum and fine dining, visitors should also explore street food for an authentic taste of Hong Kong, including fish balls, egg waffles, and cheung fun. He also recommends experiencing Hong Kong’s unique cha chaan teng culture, a lively representation of the city’s vibrancy and one of his sources of culinary inspiration, allowing travelers to better appreciate the fusion of Eastern and Western influences in Hong Kong’s food culture.