Journalist's Hands-On Experiences | Tasting HK: A celebration of wine, food, and unspoken bonds

By Zoey Sun

As a food lover and wine enthusiast, I rushed to the bus stop right after work, heading straight for the Central Harbourfront Event Space. The annual Hong Kong Wine & Dine Festival, held from Oct. 23 to 27, 2024, had just kicked off, and I was eager to experience it firsthand on the very first day.

There are two entrances to the event: one near Pier No. 10 on the Central side, and another near Tamar Park on the Admiralty side. The venue, awash in shades of purple, featured not only wine and food booths but also a performance stage, a Harbour Lounge, and a Tasting Theatre. The space is quite vast, so I recommend saving a map ahead of time to avoid getting lost.

After purchasing my tickets on Klook, I was greeted at the entrance by staff who scanned my ticket. I then picked up a "Tasting Pass" with 8 tokens, a wine glass (complete with a handy neck strap), and a Harbour Lounge entry ticket. The wine glass with its neck strap is a genius touch—freeing up both hands for all the delicious eats and drinks!

There were over 300 booths. Wines from all over the world—cocktails, champagne, cider, craft beer—were on display, with exhibitors from countries like China, Georgia, the US, Chile, and Italy. Each booth was meticulously decorated, reflecting the unique character of the wines they offered.

One standout for me was the Georgian wine. Not only did its semi-sweet wine burst with lively fruit aromas, but the wines were also presented in beautifully crafted ceramic bottles. The intricate designs, shapes, and colors made each bottle a work of art—both visually stunning and delicious.

The food offerings were just as impressive, ranging from baked desserts to roast beef, Spanish tapas, and seafood. But what truly stole the show for me was a unique Hong Kong creation: egg waffles infused with aged mandarin peel and Pu-erh tea. Crispy on the outside, soft on the inside, the flavor was subtly complex, with a light tea fragrance that lingered long after the last bite. The refreshing hint of mandarin peel was an absolute revelation.

To taste the various wines and foods, I used tokens—essentially the Festival's currency. A glass of wine typically costs between 2 to 3 tokens, though some wines could be tasted for just 1 token. For food, dishes range from 2 to 4 tokens. For example, the roast beef cost me 3 tokens, while the beef pancake was 2 tokens.

One amusing moment came when my friend spotted a wine bottle labeled "1 token." Excited, she exclaimed, "Look! A whole bottle of red wine for just one token!" Only later did we realize that one token got you a tasting, not the whole bottle. Lesson learned—read the fine print!

There was also live music on-site, adding to the already vibrant atmosphere.

For wine lovers, the Harbour Lounge is a must-visit. You can enjoy a wide variety of cocktails there, each meticulously crafted by award-winning international and local mixologists. They offer a fixed menu as well as daily specials, with different featured cocktails and mixologists every day. I opted for the day's special, "Supercharged", a kind of gin that was refreshingly paired with cranberry, grapefruit, and cherry flavors. Sipping it while enjoying the cool evening breeze on the terrace was the perfect way to unwind after a hectic day at work.

Beyond the wine and food, several booths also offered interactive games and special promotions. At a Korean food booth, after buying roast beef, I was given a chance to play a fun throwing game. I won a set of cute little rice wine cups, though it seemed better suited for drinking sake. At another booth, after purchasing a dessert from Chinesology, I got the chance for a buy-one-get-one-free meal at their restaurant. These clever promotions were a delightful surprise.

At the Festival, many exhibitors spoke fluent Cantonese, Mandarin, and English, making it easy to strike up a conversation with them. Even if you didn't buy anything, the exhibitors were more than happy to offer you a taste of wine. I found myself clinking glasses with strangers, starting conversations with a simple "Hey, how are you?" and then diving into chats about favorite wines, personal stories, and the serendipity of life in HK. One friendly exhibitor even decorated my wine glass with a cute butterfly sticker. I watched as a British guy downed a shot of Chinese Moutai and gave it two thumbs up for its smoothness, while next to him, an Italian girl danced with joy after finishing her third glass of Japanese sake. Seeing these, the event, I think, is a resounding success. It isn't just a showcase of HK's rich food and wine culture but also a true reflection of the city's charm—diverse, inclusive, and welcoming. Those are probably the very reasons why I'll be back again.

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