Get Ready, Hong Kong—Your Biggest Food Event of the Year Is Almost Here

Hong Kong is preparing to host its premier gourmet event as the Hong Kong Wine & Dine Festival returns to the Central Harbourfront from 23 to 26 October 2025, transforming the iconic waterfront into an open-air culinary playground. Spanning four days, the festival will unite Michelin-starred chefs, pioneering culinary innovators, and world-renowned winemakers to create an immersive dining and lifestyle experience that celebrates both the heritage and the future of global cuisine. Guests can expect an atmosphere buzzing with masterclasses, chef collaborations, rare wine showcases, exclusive dishes, and open-air dining against the city’s famous skyline.

This year’s festival will offer a remarkable blend of prestige and accessibility. Attendees will have the chance to sample dishes from restaurants that normally take weeks to book, enjoy wine tastings led by international experts, and witness culinary stars presenting menus created solely for the event. The Central Harbourfront will be transformed into themed zones, each designed to immerse visitors in a different culinary journey, from contemporary molecular gastronomy to time-honoured Cantonese traditions.

One of the most anticipated features of the festival is the Tasting Room, where the theme Taste the Extraordinary: Beyond Cantonese Flavour invites chefs to reinterpret Cantonese cuisine through innovative culinary lenses. Two-Michelin-starred chef Andrew Wong, of London’s A. Wong, is returning to Hong Kong for a special appearance, bringing with him a deep understanding of regional Chinese gastronomy paired with modern culinary technique. Cheung Yat Fung of Chao Shang Chao will showcase his intricate approach to Chaozhou cuisine, while Hong Kong chefs Jayson Tang of Man Ho and Menex Cheung of China Tang will demonstrate why Hong Kong remains a global epicentre of Cantonese excellence. Both chefs are known for blending meticulous technique with creative flair, reflecting the city’s cultural identity through cuisine.

Adding an exciting international perspective, Korean chef Jung Ji-sun, celebrated from Netflix’s Culinary Class War, will bring her signature fusion dim sum concept to the Tasting Room. Often called the “Queen of Dim Sum,” she plans to reinterpret Cantonese classics with Korean influences, offering guests a rare preview of emerging culinary trends that are redefining Asian dining on the world stage.

Just steps away, Towngas Gourmet Avenue will offer unprecedented access to dining institutions that are typically fully booked. Here, 12 Michelin and Black Pearl-recognised restaurants will present their most iconic dishes in a vibrant festival setting. Alvin Leung, known globally as The Demon Chef, will participate for the first time with his two-Michelin-starred Bo Innovation. He plans to unveil signature creations such as his famous X-treme Xiao Long Bao and H2egg, dishes that challenge conventions while celebrating the essence of Cantonese flavours. Guests can expect culinary theatre and bold reinterpretations that underline his reputation as a trailblazer in molecular gastronomy.

French culinary legend Anne-Sophie Pic, the most decorated female chef in the world with a total of 10 Michelin stars, will feature dishes from her Hong Kong restaurant, Cristal Room by Anne-Sophie Pic. Her creations will reflect her personal philosophy of emotion-driven cuisine, with highlights including Chinese peas from Yunnan paired with caviar and a delicate flower crab dish infused with sobacha geranium. Head chef Marc Mantovani will be on site to present these dishes and offer insight into their inspiration, marking a rare opportunity for diners to directly engage with one of the world’s most influential culinary teams.

Further showcasing Hong Kong’s culinary heritage, Adam Wong of three-Michelin-starred Forum will return to present his signature Braised Forum Dried Abalone, a dish that epitomises Cantonese luxury dining. Wong will also debut a series of limited-edition creations specifically crafted for the festival, including a Dried Longan, Red Date, Lotus Seed and Lily Bulb Ice Cream and a richly braised oxtail that showcases technique, patience, and deep understanding of flavour.

For wine lovers, the BEA Grand Wine Pavilion will be a destination in itself. The pavilion will feature rare vintages, biodynamic wines, and boutique labels sourced from leading wine regions across Europe, Australia, the Americas, and emerging Asian vineyards. Guided tastings will be hosted by sommeliers and winemakers, offering both connoisseurs and curious beginners access to bottles not yet available anywhere else in the market. Wine-pairing sessions will allow guests to explore how flavours evolve when paired with different cuisines.

As evening falls, the entire harbourfront will transform into a vibrant social hub. Guests can enjoy alfresco dining with live music, curated cocktails, and skyline views that elevate the atmosphere from gourmet showcase to cultural celebration. The festival promises a mix of refinement and excitement, drawing global attention to Hong Kong’s status as Asia’s leading dining destination.

With exclusive dishes available only during the event, star chefs cooking live for the public, and wines sourced from around the world, the Hong Kong Wine & Dine Festival 2025 is shaping up to be an unmissable experience. The city is ready to host the world, and anticipation is already building for what promises to be the defining culinary moment of the year.