An exquisite gourmet experience for the true connoisseur! Savour signature international cuisines from award winning eateries. Celebrity chefs show off their skills in cooking demonstrations, and you’ll have a chance to learn food and wine pairing tips in this elegant gourmet setting. Taste a range of selected red and white wines, German sweet wines, and Japanese and Scottish whisky. Catch a juggling bartender for your multi-sensory mixology enjoyment!
Total 5 event days: 13 April (Thursday), 14 April (Friday), 15 April (Saturday), 16 April (Sunday) &17 April (Monday)
Chilled Wine Limited (B04 - 13-17 Apr)
2014 Pinot Noir Reserve
Profound and elegant oaked, this award-winning red wine is sure to pamper one's palate with mild flavours of sweet cherry, roasted almonds and vanilla.
Fruitful Harvest International Limited (B06 - 13-17 Apr)
2012 Prosperitas Reserve Shiraz
Besides the rich flavours of ripe plum, blackberry and raspberry, this extraordinary Reserve Shiraz is also spicy from the infusion of perfumed cedar, vanilla and cinnamon notes of French oak. Great to drink with strong flavoured meat.
Jebsen Beverage Co. Ltd. (B02 + B03 - 13-17 Apr)
WYNNS COONAWARRA ESTATE CHARDONNAY 2015
First produced in 1981, this wine benefits from the cool southerly climate and the long ripening season produces a wine with excellent varietal character. Poached pear and stone fruit characters balance the soft natural acidity.
King's Wine Cellar (HK) Limited (B05 - 13-17 Apr)
2012 Chateau Pontet Canet
With rich aromas of dark plum and blackcurrant, this ruby-coloured wine from Pauillac AOC, Bordeaux also has the flavours of liquorice and silky tannins. It is an organic and biodynamic certified wine which is produced by observing the planets and lunar cycles to ensure better soils and healthier vines. Ratings: RP93, WS92
LA VIGNA LIMITED (B07 - 13-17 Apr)
Socre Barbaresco Roncaglie 2011
Great body, complex structure and deep garnet red colour. It has fine and elegant scent of violets, mint and cherry jam. The palate is soft and smooth with dense silky tannins.
Schmidt Vinothek (B01 - 13-17 Apr)
2013 Riesling Trocken Domdechany “GG”
A typical German “Großes Gewächs" (Grand Cru) from the very best vineyards in Germany with top tier VDP German wine classification, this dry, intense and complex Riesling is full of ripe, honeyed fruit flavours and white-tea tannins. Its soft tangerine acidity and lasting aftertaste are flexible for pairing with food.
T'z Limited (B08 - 13-17 Apr)
Tomatin 18 Year Old
With final maturation in Oloroso Sherry butts, Tomatin 18 Year Old developed a rich flavour of honey and soft oak, with a hint of dark chocolate, citrus and sustained sweetness.
A la Maison XXL Seafood & Grill (F01 - 13-17 Apr)
Off-shell Boston lobster with lemon butter mayonnaise.
Harlan's The One (F10 - 13-17 Apr)
It is one of Hong Kong’s top restaurants and bars. Slow-cooked for 36 hours, the Wagyu beef cheek remains tender and juicy, while the mashed potato and seasonal vegetables enrich its flavours.
Kaika (F11 - 13-17 Apr)
Japanese Pork with Sautéed Vegetables
Kaika’s pedigree is impeccable. It’s the first teppanyaki restaurant in Hong Kong that hails directly from Japan, bringing the cuisine of the legendary Ginza Teppanyaki Kaika, Tokyo, to Hong Kong.
Jinjuu (F09 - 13-17 Apr)
Iberico Pork Belly Tacos
Thinly sliced lberico pork belly marinated in Korean spices, apple kimchi & Korean slaw
Lai Sun Dining (F03 - 13-17 Apr)
Steamed Chinese Bun Filled with Pork Belly Stewed
Lai Sun Dining is a high-end hospitality company that owns, develops, manages and operates luxury restaurants. They will bring signature dish from CIAK - In The Kitchen、Beefbar and Tang2. Here is an Italian Bombolone Filled with Nutella.
Qi House of Sichuan (F02 - 13-17 Apr)
Bang Bang Chicken in Spicy Peanut Sauce
House of Sichuan is renowned for its modern interpretation of traditional and authentic Sichuan cuisines. The shredded chicken is soaked in spicy peanut sauce, leaving it tender and tasty.
Renaissance Harbour View Hotel Hong Kong
Mirage Bar & Restaurant (F06 - 13-17 Apr)
Shuang Xi Lou (F12 - 13-17 Apr)
Pan-Fried Duck Breast with Pineapple and Organic Tomato
Sift Company Ltd (F05 - 13-17 Apr)
Marine Animal Lollipop Cookies
A Chill Out @ The South exclusive, these cookies turn sea horses, penguins, dolphins and fish alive with colourful icing and just the right crispy texture.
The Royal Garden Hotel (F07 & F08 - 13-17 Apr)
Dong Lai Shun (F07 & F08 - 13-17 Apr)
A renowned and authentic restaurant for Beijing and Huaiyang cuisine, Dong Lai Shun was crowned with one Michelin star in the Michelin Guide Hong Kong Macau 2013.
Wok-fried Crabmeat and Rock Lobster with Salted Egg Yolk on Rice Crackers
Dong Lai Shun was crowned with one Michelin star in the Michelin Guide Hong Kong Macau 2013. The award-winning dish features crabmeat and lobster that are wok-fried with fragrant Huadiao wine, complemented by golden, crispy rice crackers, while the crab-shaped jelly made of ginger tea can balance the ‘cooling’ effect of crabmeat.
Inagiku Japanese Restaurant (F07 & F08 - 13-17 Apr)
Le Soleil (F07 & F08 - 13-17 Apr)
Sabatini Ristorante Italiano (F07 & F08 - 13-17 Apr)
TRi (F04 - 13-17 Apr)
Roasted suckling pig, crispy skin, and homemade Balinese sausage served with sambal matah, coconut rice and spicy cassava leaf garnish.
Universe Night Light Workshop - Catch the stars with your hands.
Eco-Wrap is a reusable food bag created by Roll’eat in Spain. This product has successfully raised the awareness of and achieved minimizing usage of disposable plastic bags, making “go green” a trendy move!
The Natural Shiitake Mushroom chips are hand picked in Taiwan, to satisfy your healthy and tasty cravings.
The Ocean Blue pops are exclusive for the Chill Out @ The South event, it is made of homemade almond milk ice cream, tofu, organic cane sugar and butterfly pea brewed tea for natural blue colouring. It is vegan friendly too!
Xiya Hong Kong Company Limited
Organic Juice from Germany