In addition to the line-up of top Hong Kong restaurant chefs released months ago, Taste of Hong Kong has finally unveiled the two international guests who will be taking part in the restaurant festival this March.
Chef Kei Kobayashi, an Alain Ducasse alumnus who has participated in Taste of Paris previously, will be bringing a taste of his eponymous Kei restaurant in Paris, which currently holds two Michelin stars. Kobayashi’s signature dish of gnocchi with black truffle and Iberico ham will be exclusive to the Hong Kong event.
Meanwhile, chef Nick Kim of Shuko—one of New York City’s hottest restaurants—will be flying to Hong Kong to showcase his culinary skills at the Porsche Taste Theatre. Shuko was granted three stars from Pete Wells of the New York Times
Kim will also be collaborating with Matt Abergel (with whom he worked at Masa in New York City nine years ago) to host two pop-up dinners at Ronin on March 14 and 15. On the 14th, Kim will transform Ronin into a sushi counter to serve his contemporary take on sushi and sashimi; the next day, he will work with Abergel to create an izakaya-inspired a la carte menu.
Taste of Hong Kong runs from March 16 to 19 on the Central Harbourfront. To purchase tickets please visit hongkong.tastefestivals.com