Hong Kong Commissioner for Economic and Trade Affairs, USA Donald Tong said the reception enabled guests to “taste a unique fusion of palate, blending the renowned cuisine from Hong Kong of the East with the fine wine from the West.”

Approximately 180 guests from the Chicago area were treated May 18 to the delights of Hong Kong’s renowned cuisine at the “Champagne, Wine, Dim Sum ... and MORE: The Joy of Wine and Hong Kong Cuisine” event.

Hong Kong Commissioner for Economic and Trade Affairs, USA, Donald Tong said the dim sum- and wine-pairing reception enabled guests to “taste a unique fusion of palate, blending the renowned cuisine from Hong Kong of the East with the fine wine from the West.”

Chicago TV host and Master Sommelier Alpana Singh was on hand to demonstrate the fine art of wine and dim sum pairing.

Director, Canada, Central & South Americas of Hong Kong Tourism Board Michael Lim (left) and Hong Kong Commissioner for Economic and Trade Affairs, USA Donald Tong (center) are on hand as TV host and Master Sommelier Alpana Singh demonstrates the fine art of wine and dim sum pairing.

“Hong Kong — a gourmet’s paradise — prides itself in its diverse culinary tradition. Its streets are lined with restaurants offering customers with cuisines originating from every corner of the globe, from Beijing to Paris, from Tokyo to Sydney, from New York to New Delhi. You name it, Hong Kong has it! ” said Mr. Tong.

He pointed out that Hong Kong was one of the first Michelin cities in China with the publication of the first Michelin Guide for Hong Kong in 2008. The guide includes more than 200 eateries in Hong Kong; it awarded coveted Michelin stars to 22 of them.

“Indeed, our culinary excellence is vindicated by the latest results of the CNN global travel & tourism survey. Not only are we grouped among the most tourist-friendly destinations, we are also considered one of the best for ‘good food’ in the region,” said Mr. Tong.

The Commissioner said that apart from the culinary experience, Hong Kong also offers some of the best wine in the world at the most competitive prices.

Proposing a toast at the “Champagne, Wine, Dim Sum ... and MORE: The Joy of Wine and Hong Kong Cuisine" event are (from left) Regional Director, Americas of Hong Kong Trade Development Council Stephen Wong; Director, Canada, Central & South Americas of Hong Kong Tourism Board Michael Lim; Commissioner for Economic and Trade Affairs, USA Donald Tong; Master Sommelier Alpana Singh and Director of the Hong Kong Economic and Trade Office, New York Monica Chen.

“With the scrapping of the entire 40 percent wine tax last year, Hong Kong is now the first duty-free wine port among major economies,” he said. “In the 10 months that followed the abolition of wine duties — from March to December 2008 — Hong Kong's global wine imports increased more than 80% year-on-year, at the tune of some US$350 million . In the same period, U.S. wine exports to Hong Kong reached US$18 million , more than double that in 2007.”

The city also is fast developing a reputation as a wine distribution center. Mr. Tong pointed out that Hong Kong, with its modern infrastructure, world-class services and decades of experience in cracking the Mainland market, is well-placed to facilitate the growth of the wine market in Asia, particularly mainland China.

In the past year, Hong Kong has hosted 10 wine auctions — the first such sales in the city in more than a decade — including those conducted by such U.S. auction houses as Zachys Wine & Liquor Store and Acker Merrall & Condit. One of the Acker sales set a new Asian record, fetching US$8.2 million.

Several U.S. wine firms have already set up offices in Hong Kong in the past year. They include wine trading — California Grape International and Vinx Asia — and wine-storage companies, such as Vinfolio. Some U.S. companies also took part in the first International Wine and Spirits Fair in Hong Kong and achieved good results.
“We are working closely with the U.S. government on wine promotion and look forward to seeing more U.S. companies taking part in the fair in November this year,” said Mr. Tong.

“Champagne, Wine, Dim Sum ... and MORE: The Joy of Wine and Hong Kong Cuisine” was organized by the Hong Kong Economic and Trade Office, New York and supported by the Hong Kong Tourism Board and the Hong Kong Trade Development Council. It was a key program of the Hong Kong Comes to Chicago 2009 Festival, held in conjunction with Chicago’s celebration of Asian-Pacific American Heritage Month throughout the month of May.