In Hong Kong people’s mindset, meat is the major source of nutrition and protein, exemplified by the average daily consumption being four times higher than in Britain. As the steak is the jewel of meat-lovers and perfect for every occasion, it’s inclusion is almost a necessity for our campaign.
Due to our coastal geographic location, seafood has always been prevalent among Hong Kongers and oyster is no exception. Oysters are especially important to Hong Kong because they are our cultural heritage, and a species, the "Crassostrea hongkongensis", is even named after our city, The prized seafood is another that is in season and will captivate the taste buds of everyone in Hong Kong.
Sea Urchin proves to be another favourite for the taste profile of Hong Kong people. Although it is prevalent in Japanese cuisine, it can be used in a huge variety of dishes and the demand for this delicate seafood has shot up in recent years, demonstrated by the so-called “edible gold” of the sea that is ubiquitous on Instagram feeds.
Over the past few decades, there has been a burgeoning appetite for lobster in Hong Kong. Not only are they delicious, the red colour represents prosperity in Chinese culture. The increasingly affordable ingredient has become an essential part of Chinese cuisine, offering innovative dishes from sashimi style, or to be used in soup or even as a sauce.
With a reputation for being "high class luxury", truffle frequently accompanies the best of European cuisine. Black truffle grows all over Europe but most notably in France, while white truffle presides more in Northern Italy. As Autumn is the height of its harvest, it serves as a perfect time to add an extra dimension to fine dining in Hong Kong.