Hong Kong Eats

Hong Kongers love food and it is often said that Hong Kong Eats very well. The city is renowned for its culinary scene and special foodie events. The MICHELIN Guide Hong Kong Macau is sponsoring a unique chef collaboration series called the International Chef Showcase which has foodies across the globe quite interested.  On May 3rd and 4th culinary stars Wilson Fam and Angelo Wong of Yí and Hong Kong native guest chef Vicky Lau of the Tate Dining Room will collaborate on a culinary celebration.

Representing their respective restaurants, chefs Wilson, Angelo and Vicky will work together on an eight-course dinner paired with Robert Parker rated wines with a minimum of 90 points each, curated by Yí’s Head Sommelier.

Executive Chef Wilson Fam & Chef de Cuisine Angelo Wong — Yí at Morpheus, City of Dreams

Dynamic chef duo Wilson Fam and Angelo Wong are the creative talents behind the critically acclaimed menus at Yí. Together, the chefs take Chinese gastronomy to new heights, and promise an innovative showcase of regional cuisine that reflects Yí’s contemporary soul.

Experience matters in Hong Kong’s competitive restaurant scene
Previously of Singapore’s iconic and world-famous Raffles Hotel, Executive Chef Wilson Fam has been instrumental in achieving the much-coveted MICHELIN stars for restaurants at City of Dreams, Macau. With his passion for authentic regional cuisine and wealth of culinary creativity, Morpheus is proud to pres
ent chef Wilson as the driving force behind the hotel’s contemporary Chinese restaurant, Yí. As Yí’s inaugural Chef de Cuisine, chef Angelo Wong oversees a team of specialist cooks from almost every province of China to bring a distinctly modern edge to a variety of classic Chinese dishes. Following a short tenure at the Greater China Club, chef Angelo went on to head the Hong Kong opening of Howard’s Gourmet in October 2015, leading the restaurant through an astounding series of accolades. Since 2016, he has also been a key member of the Hong Kong Culinary National Team, representing the city on the international competitive stage.

At Yí, guests experience a daily and ever-evolving chef’s menu that showcases a one-of-a-kind blend of regional Chinese cuisines served in a ‘non-menu’ style – the first of its kind in Asia.

Vicky Lau — Chef-Founder of TATE Dining Room & Bar Hong Kong

The undisputed queen of innovative French-Chinese fine dining in Hong Kong, chef Vicky Lau takes pride in her talent for visual artistry from her previous life as a graphic designer. Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, each course designed by chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures. Chef Vicky Lau’s culinary skill and artistic talent earned TATE Dining Room’s first MICHELIN star in 2013, successfully maintaining its star in the years that followed.

With events of this caliber it’s true that Hong Kong eats very well.