THE SECRET INGREDIENT IN HONG KONG'S FINE DINING SCENE? MEMORY

hold its own against any grand cuisine in the world. "A custodian of the art of Hong Kong cuisine," comments Kevindra Prianto Soemantri, restauranteur and food writer, Jakarta, Indonesia. (3/F, The Wellington, 198 Wellington Street, Central, Hong Kong www.thechairmangroup.com @thechairmanrestauranthk)

- BEA TRINIDAD

Childhood memories have a way of coming full circle. Years ago, during a family trip to Hong Kong, my mother allowed my sister and me one choice each at Toys R Us. While I've forgotten my selection, I remember my sister choosing a globe, which she would spin, her finger landing on different countries as she learned their names. Recently, I returned to Hong Kong for "Savoring Hong Kong," a culinary journey coinciding with the Wine & Dine Festival last October. As I experienced six restaurants over four days, that childhood memory resurfaced—each meal felt like spinning my sister's globe, with Hong Kong serving as a stage where world cuisines converge.

Beyond the festival's 200-plus booths at Central Harbourfront Event Space, I explored six distinct dining experiences alongside foodies from across Asia—restaurateurs, writers, content creators, chefs, and more. From chef Vicky Cheng's "boundaryless" Chinese cuisine at Wing to Argentinian-Japanese fusion at Andō, from Neighborhood's intimate family-style setting to Mono's Latin soul, from the legendary Chairman's time-honored preparations to Estro's refined Italian vision—each meal showcased why Hong Kong remains Asia's most compelling dining destination. In Hong Kong, point to any cuisine on that imaginary globe, make a reservation, and prepare for a meal that might just transform how you think about food.

The morning begins in Sheung Wan's dried seafood district, where chef Vicky Cheng leads us through storefronts.