• Scallop with Preserved Turnip and Chinese Celery

    Executive Chef Vicky Cheng | VEA Restaurant 21 Nov (Sat) , 11:00 - 11:45am Programme Review

  • Ah Yat Fried Rice

    Executive Chef Wong Lung To | Forum Restaurant 21 Nov (Sat) , 4:45 - 5:30pm Programme Review

  • Sorrowful Rice with Hong Kong’s God of Cookery

    Chef Dai Lung | Chop Chop 22 Nov (Sun) , 11:00 - 11:45am Programme Review

  • Pan Seared Ora King Salmon with Taiyouran Egg Sauce Gribiche

    Chef Shane Osborn | Arcane 22 Nov (Sun) , 2:00 - 2:30pm Programme Review

  • Braised Fish Maw Superior Soup

    Executive Chinese Chef Wong Wing Keung | Man Wah, Mandarin Oriental, Hong Kong 22 Nov (Sun) , 6:00 - 6:30pm Programme Review

  • Vegan and Refined Sugar Free Apple Pie

    Founder, Shirley Kwok | The Cakery 28 Nov (Sat) , 11:00 - 11:45am Programme Review

  • Crispy Egg with Mushroom Soup

    Executive Chef Vicky Lau | TATE Dining Room 28 Nov (Sat) , 2:00 - 2:30pm Programme Review

  • Raspberry and Pistachio Choux Craquelin

    Executive Pastry Chef Ringo Chan | Four Seasons Hotel Hong Kong 29 Nov (Sun) , 11:00 - 11:30am Programme Review

  • Braised Winter Melon Balls stuffed with Black Olive Mustard & Marinated Watermelon Skin with Soy-Vinegar Sauce

    Executive Chinese Chef Leung Fai Hung | Hoi King Heen, InterContinental Grand Stanford Hong Kong 29 Nov (Sun) , 2:00 - 2:30pm Programme Review

  • Naengchae (Octopus Salad with Korean Fruits and Mustard) & Korean Fried Chicken with Lotus Root

    Head Chef Steve Lee, Sous Chef Seunghun Park & Sous Chef Hyoungwon Kim | Hansik Goo 29 Nov (Sun) , 6:00 - 6:30pm Programme Review

  • Shallot Tarte Tatin with Truffles and Comté Sauce

    Executive Chef Uwe Opocensky | Restaurant Petrus, Island Shangri-La, Hong Kong 5 Dec (Sat) , 11:00 - 11:45am Programme Review

  • Punjabi Dhaba Chicken Curry

    Executive Chef Manav Tuli | CHAAT, Rosewood Hong Kong 5 Dec (Sat) , 2:00 - 2:30pm Programme Review

  • Sichuan Style Stewed Mandarin Fish Fillets with Assorted Chilli

    Executive Head Chef Ronald Shao | FAM 5 Dec (Sat) , 6:00 - 6:30pm Programme Review

  • Three Yellow Chicken

    Head Chef Ashley Salmon | Roganic 6 Dec (Sun) , 11:00 - 11:45am Programme Review

  • Venezuelan Tamal

    Executive Chef Ricardo Chaneton | MONO 6 Dec (Sun) , 2:00 - 2:30pm Programme Review

  • Paella at Home

    Executive Chef Ferran Tadeo | La Rambla by Catalunya 6 Dec (Sun) , 6:00 - 6:45pm Programme Review

There are various Masterclasses available for you to join, enjoy an all-new experience of fun and learning and embark on a boundless gastronomic journey.

Live Classes and Highlights

Refer to our programme schedule to see more of our exceptional line-up; all classes are free for your viewing and you may also access the classes again anywhere, anytime.

Kit Ordering

There are various wine tasting kits and ingredients kits available for you to make the most out of your Masterclasses. Click the “Order Kit” button, and you will be taken to the Klook website for easy purchasing. The kit will be delivered directly to the participant’s home before the programme date.

You can also refer to the programme details to prepare your own wines, ingredients and utensils to have a drink with our wine experts, list to our ‘Wine & Spirits Talks’ or ‘Foodie Workshops’ with famous chefs, learning tricks of the trade to create an international array of dishes.

Interactive Sessions

Some of the Masterclasses will have interactive live broadcast rooms, where participants can have the opportunity to be featured on our live channel and also to interact in real-time with our wine experts and famous chefs. When ordering a designated wine tasting or ingredients kit via the Klook website, you can choose whether you wish to join the live broadcast room. Quotas are limited on a first-come, first-served basis.

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