HONG KONG, March 10, 2011 — InterContinental Hong Kong invites guests into the kitchen with the launch of the Cooking Class Series 2011: “A World of Fine Tastes” led by the hotel’s celebrated chefs from the 1-Michelin star SPOON by Alain Ducasse, NOBU InterContinental Hong Kong, 1-Michelin star Yan Toh Heen and  THE STEAK HOUSE winebar + grill.

Open for non-hotel guests, the InterContinental Hong Kong has put together a comprehensive series of Cooking Demonstrations with the chefs from the hotel’s diverse restaurants. Classes cover everything from classic cooking techniques and essentials to specialty dishes, as the hotel’s chefs showcase their diversity in international cuisine including French, Japanese, Cantonese and American and both modern and classic techniques. Each class includes lunch featuring the dishes from the class, plus wine-pairing (and tasting, of course).

Your All-Star Culinary Faculty Members:
InterContinental Hong Kong Executive Chef Graham Burst

SPOON by Alain Ducasse Chef Philippe Duc

Pastry Chef Yannick Oppermann

NOBU InterContinental Hong Kong Chef Erik Idos

Sushi Chef Hideki Endo

Yan Toh Heen Chef Lau Yiu Fai

Winebar + Grill Chef Calvin Choi

InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

Classes take place on Saturdays from 10:30am- 2:30pm and are inclusive of welcome continental breakfast, lunch with wine pairing, plus the cooking class recipes, an apron and official certificate. Classes are limited to 10 persons per class, so early reservations are recommended. Price: USD165.50* (HK$1,288) per person. (Prices based on currency conversion at time of release.)

(Hong Kong, 25 February 2011) — Hong Kong’s hottest club, dragon-i, the must-go nightlife venue frequented by the city’s uber-cool and international glitterati, has re-opened following a major upgrade of its atmospheric lighting and sound systems.

Widely acknowledged as Hong Kong’s chicest and most cosmopolitan nightlife and dining venue, the recent temporary closure also marked the first time that dragon-i had been closed for any reason since being launched in 2002.

dragon-i’s stylish dining and fashionable entertainment blends the beauty of Chinese and Japanese traditions with the flair and sophistication associated with international venues located in the great nightlife cities of the world.

From Grammy nominated singer Kelis to famous stars like David Morales, Jamiroquai, Bob Sinclar and keeping true to our love of pushing the New York City deep house music scene, dragon-i will continue to provide thelatest DJs, singers, sounds and club atmosphere that has positioned dragon-i as the No.1 nightlife venue in town.

Under the brilliant direction of Nakamura Kenzo, a renowned Japanese sound consultant with 20 years experience installing state-of-the-art sound systems into Tokyo’s world famous clubs, including Space Lab Yellow and AgeHA, dragon-i has invested massively in the installation of a high-tech Deep Blue sound system also utilised by many famous DJs in clubs located in the mighty clubbing cities such as New York, London, Ibiza and Tokyo.

Following nine years residing in New York and sessions spent working with world-class spin doctors such as David Morales and Louis Vega, Kenzo is a famed international spin master himself with the musical creativity and technical expertise to produce individually inspired sounds exclusively for dragon-i patrons.

dragon-i also commissioned French sensational lighting consultant, Charly B, to install the club’s new lighting system producing an atmosphere that evokes the likes of world famous clubs such as Pacha in Ibiza and Le Palais in Cannes.

dragon-i’s new mood lighting combines with the new Deep Blue sound system to produce a heady club atmosphere where the city’s most dedicated clubbers and style merchants continue to party the nights away!

Asia’s Wine Capital Hosted Over 110,000 Wine Enthusiasts at Second Annual “Wine & Dine” Festival Oct. 28-31, 2010

New York, November 19, 2010 – In just two short years, Hong Kong has not only developed a thriving wine culture, it has already been dubbed the “wine capital of Asia” by international wine connoisseurs. Judging from the success of its second annual “Wine & Dine” Festival, where visitors experienced first hand that fine wines and Chinese cuisine make tasty companions, the critics are right.

Embracing the grape with the same passion it brings to all its endeavors, Hong Kong is “the only major economy to grant wine tax-free status,” as noted by The Guardian’s Tania Branigan who filed her November 16 story (“Hong Kong’s cup overflows as Chinese get a taste for high-class wines”) from Hong Kong: http://www.guardian.co.uk/world/2010/nov/16/hong-kong-china-wine.

In 2008, when the authorities eliminated the import tax on wine (taking it from 40% to zero), aiming to make Hong Kong the Asian hub for wine sales – now rivaling (some say already outstripping) New York and London – they ushered in a cultural phenomenon. As retail wine prices adjusted to a more moderate level (even as prices of wine at auction rose), diners ordered wine more often in restaurants and bought more wine at retail. Hong Kong even has its own winery, Eighth Estate Winery, which imports viniferous grape juices and makes fine reds and whites with masterful oenological skill.

In an astonishingly short period of time for the ultra-competitive wine industry, Hong Kong has also taken its place on the global wine auction stage, selling 100% of wine lots in nine auctions over the past 18 months, some at record-setting prices – most recently, the October 28, 2010, sale of three bottles of Chateau Lafite’s 1869 vintage for US$230,000 each. Sales from wine auctions more than doubled from US$27 million in 2008 to US$64 million in 2009, and in 2009 Hong Kong overtook London to become the world’s second largest wine auction center behind New York. It surpassed both New York and London in volume of wine sales in the first quarter of 2010.

Wine industry bibles such as Wine Spectator have noted that although U.S. auction prices have climbed, Hong Kong attracts bigger spenders. For both Sotheby’s and Christie’s auction houses, Hong Kong has become “their single largest market,” Branigan reports. And as John Kapon, president of Acker Merrill’s auction division puts it, the appetite for fine wine in Hong Kong is insatiable (as the perfect accompaniment to both investment portfolios and good food).

In another grace note to its burgeoning wine business, Hong Kong is uncorking benefits for other businesses such as catering, tourism and warehousing. Thus, the long-acclaimed culinary capital of Asia now can claim the crown as Asia’s wine capital as well. And with the launch of its “Wine & Dine” Festival last year, Asia’s World City also has the bona fides to boast the Far East’s top food festival.

In 2009 the first “Wine & Dine” Festival was organized to celebrate the new phenomenon. Over three days, more than 70,000 people flocked the West Kowloon waterfront, sipping wine and savoring culinary fare from Chinese to continental at 150 booths.

Ever more ambitious in 2010, the organizers extended the festival to four days and incorporated a Grand Tasting Pavilion for rare wines from the world’s most acclaimed winemakers. The third “Wine & Dine” Festival will be held on the West Kowloon Promenade October 27-30, 2011.

Visit www.discoverhongkong.com/usa for more information.

Dim sum is a uniquely Chinese. Dim sum consists of a variety of dumplings, steamed dishes, and other items often served in individual bamboo streamers. They are similar to hors d’oeuvres but when several are ordered they make a wonderful meal. The words literally mean, “touch your heart.”

I was introduced to dim sum during a visit to Hong Kong several years ago. A friend took us to a dim sum restaurant where a wheeled cart, like an English tea cart, went from table to table and, after viewing the picture menu, we chose what we wanted to try. On the back of the picture menu it explained that a demanding empress ordered her royal chef to prepare a special meal for her. Afraid to make a mistake, he made many individual items sure to “touch her heart.” Dim sum was a success and became linked to drinking tea and with travelers journeying along the famous Silk Road. They needed a place to rest, so teahouses opened up along the roadside, and after a while teahouse proprietors began adding a variety of snacks in the form of dim sum. My favorite is char siu bao, barbecued pork in a steamed dumpling; and har kau, shrimp wrapped in a light dough fashioned to look like a purse and steamed. I like the whole concept of dim sum. We can order a variety of eats and share. A great way to sample foods without ordering an entire plate of one item.

I also like the whole concept of the Peninsula hotels where they have The Academy whereby guests can learn about a variety of things from feng shei to how to make dim sum.

On our trip to Hong Kong in April 2009, Chef Wah taught John and me how to make Shrimp Dim Sum and Chive Dim Sum. Basically the pastry is same but chive water is used for the Chive Dim Sum. Interestingly, Chef Wah explained, “No matter where you go in the world, the Shrimp Dumpling has a pure style. It always has the same ingredients and shape. You can be creative when shaping the Chive Dumpling.” I found shaping the little purse like dumplings is more difficult than it looks but as Chef Wah explained, “It takes practice. I make 400 to 500 every day.”

Chive Dumplings
1 pound finely minced shrimp meat
1 cup diced chives
1/2 cup diced Chinese mushrooms
1 tablespoon sesame oil
1/ 4 teaspoon salt
1 teaspoon chicken powder
1 tablespoon sugar

Mix ingredients and chill for four hours.

Shrimp Dumplings
6 ounces finely minced shrimp
3 tablespoons finely chopped bamboo shoots
1/4 teaspoon salt
1 teaspoon chicken powder
1/4 teaspoon sugar
1/4 teaspoon sesame oil

Mix all ingredients for the stuffing and leave them refrigerated for 4 hours.

Dim Sum Wrappers
(It is possible to buy wrappers.)
2 cups wheat flour
3 tablespoon cornstarch
1 3/ 4 cups boiling water for shrimp dumplings
or
1 3/ 4 cups boiling chive water for chive dumplings. To make chive water boil three ounces of diced chives in two cups of water until green and strain and use instead of plain water. Food color can be added if needed.

Mix ingredients adjusting if necessary to for dough. Form a small ball, roll out until thin, place stuffing on top, press closed to make a purse shape for Shrimp Dumplings, or any desired shape for chive dumplings, and steam for 4 minutes.

For more information check www.peninsula.com/hong_kong/en/default.aspx

Sandra and her husband, John, are compulsive travelers and writers who have been exploring the world since the 1980s writing all the way. To see more of their travels go to www.sanscott.com. They are on the road seven months a year – half in the US and the other half exploring the rest of the world. They like to promote Slow Travel – taking time to enjoy the uniqueness of each area.