flavors
innovation
cultures

home products Trips and Events news and press services contact

AWG culinary tours build bridges and open doors to other gastronomic worlds, AWG trips go to where the good food and culinary culture is, from Asia to anywhere in Europe and to America where we offer the best restaurants and tips for gastronomy lovers

Hong Kong - August 2007

Spanish Chefs discover Hong Kong and some secrets to Chinese Cooking!

On august 5th, 25 chefs, mostly from Spain, landed in Chek Lap Kok Airport to visit Hong Kong for the very first time. The aim of this trip was to learn the basics of Chinese cooking at the CCTI and to be immersed in Chinese food culture.

They started their travels real HongKong style with a dim sum brunch at the Metropol and guided by a HK-restaurant consultant visited the Wanchai wet-market. They finished their first day at a typical hot-pot restaurant and afterwards a very relaxing foot massage to help get over the jet lag and get a good nights rest.

School started early monday morning with formal introductions and overviews of Chinese culinary history and background, taking a break only for a delicious lunch served at the school’s training restaurant. In the afternoon they visited the Manmo temple, the Soho area and entered the ultra-modern shopping center in HongKong’s tallest skyscraper the IFC. They enjoyed a fabulous dinner at the modern northern-Chinese style restaurant, Hutong, with its amazing views of the skyline.
Tuesday they had their first try cooking with woks and using chinese knives. In the evening they enjoyed an authentic shanghainese dinner at Xinjishi, delicious!

On Wednesday following classes in making Chinese noodles, dumplings and dimsum, the group was invited by a local gourmet food supplier on a boat ride to the old fishing port Lei Yue Mun. The chefs had a wonderful time purchasing live fish from the fisherman and bringing it to the local restaurant to prepare it.

Thursday after school we went back to the hotel to prepare for the big event, the master classes titled “Art of new Spanish cuisine”. Over 15 chefs participated in the demonstrations with an audience of over 270, mostly chefs, restauranteurs, hotel professionals and press. After the event we were invited to King Ludwig’s for some very thirst-quenching beers and snacks and mingled with members of the HongKong Chefs Association.

Our last day at the CCTI started with a visit to a dry seafood specialist, who explained to us among other things, the secrets of buying good abalone and sharks fins. After our last fabulous lunch at the school we were presented with our diplomas certifying our initiation into the Chinese culinary world.

Saturday was spent shopping on Shanghai street for kitchen knives and utensils with the guidance of the Langham Place Hotel’s sous- chef.
That night we said good-bye to HongKong on the Aqualuna Junk cruise sailing around Victoria Harbor and watching the spectacular lights show.

Annette Abstoss
Tour and Event Organizer
Abstoss World Gastronomy

In the PDF document below this text you can find the press kit of this event

· Images and Documents