Hong Kong

There are moments in life, which remain etched in your memory forever. In Hong Kong, it is the evening view of the colorful, sparkling skyline. Whether from the Tsim Sha Tsui Promenade, when the Symphony of Lights chases a musical thunderstorm of light over the skyscrapers, whether at the window in "Felix" with a gin and tonic in hand or from the Peak ... These are breathtaking minutes in which you linger and inhale the spectacle spellbound.

When I'm in Hong Kong, I like to treat myself to these meditative moments before dinner, as an aperitif so to speak, as the anticipation of a nice meal unfolds at the same time. Eating out in Hong Kong is one of those things, because the choice is greater in this metropolis of 7.5 million people than in almost any other huge city on our planet. The sheer facts are quite astonishing: 68 restaurants subsume 79 Michelin stars! There are said to be more than 15,000 eateries in total, including Chinese fast food outlets and cookshops that have been sizzling up delicious delicacies to go in an unpretentious atmosphere for generations.

Tim Ho Wan, www.timhowan.hk,now established as a fast food chain, has long since made it into the Michelin Guide with its dim sum variations and is considered the cheapest starred eatery around. At the other end of the dumpling spectrum, the elegant Lung King Heen, www.fourseasons.com,in the Four Seasons shines with three stars.

79 Michelin stars sparkle above the city

If you talk to Hong Kong fans about the food scene, the keyword dim sum will almost certainly come up right at the beginning. The steamed bites are said to have their roots in teahouses along the historic Silk Road. More than 2,000 varieties are recorded in recipe books or anchored in the minds of chefs. In short, they are the specialty par excellence! During my first visit to Hong Kong in the 70s, my taste buds fell in love with these delicious snacks. Since then, I've always gone to the nearest dim sum house as soon as I arrive in the morning. They are small meals, wafer-thin wraps filled with prawns, minced pork or vegetables, for example, which are served for breakfast and lunch. The Chinese call them Yum Cha - one cup, two pieces, because they were originally served as a side dish with tea. For the finest way to try this combination, I recommend Spring Moon, www.peninsula.com,in The Peninsula. Years ago, I had the opportunity to try my hand at it in the kitchen: However, the things stuck to my fingers and ended up resembling more of a thick, misshapen worm. They had nothing to do with the artfully folded and arranged pieces of the masters. Since then, I have known how much effort and precision goes into the preparation and take my panama hat off to Tim Wan Ho. The portion of deliciousness only costs around two euros. You have to dig much deeper into your pockets at Cuisine Cuisine, www.themirahotel.com,in the design hotel "The Mira". But the innovative dim sum, for example with king crab or lobster, is worth every Hong Kong dollar. Looking back to the 1970s, when the Cultural Revolution was raging in the People's Republic and 4,000 years of food culture were pilloried and a bowl of rice was considered the ultimate, another memory comes to mind: the former British crown colony was not only a refuge for refugees, culinary traditions also found refuge there. I experienced for the first time that there are clear differences in ingredients and preparation depending on the part of China. Be it the spice-poor, light cuisine from Canton, which dominates in Hong Kong, the peppery cuisine from Sichuan, the meat-rich cuisine from Mongolia or the sweet and sour cuisine from Shanghai with oil-fried dishes and seafood. Examples from the top league today are the Qi - House of Sichuan, www.qi-sichuan.hk,in Wan Chai and Ye Shanghai, www.elite-concepts.com,in Kowloon. For Mongolian hot pot, or its contemporary version, you should make a note of "The Drunken Pot" in Tsim Sha Tsui near the Star Ferry. The huge restaurant is reminiscent of a fish market. Specialties include clams and chicken, which guests cook in an aromatic sake and coconut soup. Exciting Cantonese-style creations are served in top restaurants such as T'ang Court, www.thelanghamhotels.com,in The Langham or Tin Lung Heen, www.ritzcarlton.com,in the Ritz-Carlton with a magnificent view from the 102nd floor. Dining in luxury hotels has always been the norm for business travelers in Hong Kong. On the one hand, service staff speak understandable English, which is a blessing for foreign guests, and on the other hand, expensive invitations are an expression of appreciation for business partners.

Foodie districts such as Lan Kwai Fong and SoHo have been popular with locals, expats and tourists for three decades. Here, the eateries, pubs and clubs literally stand shoulder to shoulder - or pile up on top of each other. At the weekend, life rages right up to Hollywood Road. Things are quieter a few blocks away. Enchanting design in an old Chinese-colonial mix is revealed in The Chinese Library, www.chineselibrary.com.hk,hidden in the former police headquarters. The name says it all, as the décor is a magnificent collection of Chinese cookbooks. The menu features popular dishes from various regions, including roasted goose & juicy pork belly with a glazed crust or the Sichuan specialty fish on a fiery chilli sauce. Peking duck is also part of the standard program. The LPM, www.lpmrestaurants.com,a chic brasserie with Mediterranean cuisine where everyone seems to know everyone else, feels like you're on the Riviera. The furious high-rise building H Queen's, which houses the LPM, is a show in itself. A cultural center with galleries, event venues and restaurants behind transparent facades. Piqniq, www.lecomptoir.hk,sits enthroned at the very top. On the terrace, an illustrious crowd sips champagne on beanbags.

Where Peking duck meets roasted goose

Like here, restaurants with terraces are currently in demand. As subtropical Hong Kong gets little rain in the winter months and the air is mostly spring-like, a cashmere scarf is all you need for outside. Or you can sit well protected like in the Arcane, www.arcane.com.The cozy deck of the Michelin-starred restaurant is wedged between high-rise buildings in Central. Chef Shane Osborn sources ingredients for the seasonal dishes from France, Great Britain and Japan. Possibly the largest terrace in Hong Kong can be found at Sevva, www.sevva.hk.The lavishly styled restaurant - with a menu featuring gourmet creations from the west-east - has recently reopened. New skyscrapers have now appeared in front of the harbor view. But if you are coming from Kowloon, simply take the Star Ferry and enjoy the sparkling Hong Kong from the water. Incidentally, the ferry is one of the last historical relics of the megacity.

Wine and Dine Festival Hong Kong 2020

The popular Wine and Dine Festival, which usually attracts thousands of gourmets and wine lovers from all over the world to Hong Kong on the last weekend in October, will be held virtually for the first time this year. Hong Kong, Asia's World City on the south coast of China, thrives on its contrasts. Here, Eastern tradition meets Western lifestyle, glittering skyscrapers meet pristine natural landscapes and gourmet cuisine meets street food stalls. In this very special environment, the Wine and Dine Festival has made a name for itself among well-traveled gourmets from all over the world and has also gained a firm place in the culinary calendar of many top chefs.

In light of the Covid-19 situation in the city and in many other parts of the world, the Hong Kong Tourism Board (HKTB) has adapted its strategy for the planned major event in the fall: The program of the first, highly anticipated "Online Hong Kong Wine & Dine Festival" will run for several weeks from mid-November and includes a whole range of inspiring virtual events and gastronomic experiences. These include themed wine tastings led by renowned wine experts as well as cooking workshops with Hong Kong's top chefs. The HKTB will also provide a special "one-stop online hub" that bundles exclusive offers from hundreds of wine merchants and restaurants. "In this way, the culinary metropolis of Hong Kong can present itself not only to its own population, but also to visitors from all over the world," explains Dr. Y.K. Pang, Chairman of the HKTB.

We wish you bon appétit!
Further information and current updates can be found on the German-language website
www.discoverhongkong.com

Journey
■ Cathay Pacific offers First Class "suites" with luxurious beds, Business Class is equipped with comfortable individual seats (flat beds).
www.cathaypacific.com

Living
■ Four Seasons (2)
Oversized rooms with floor-to-ceiling windows, modern elegance and two Michelin-starred restaurants make this the best address in Central. The Cantonese Lung King Heen is the world's first Chinese hotel with three stars.
www.fourseasons.com

■ Peninsula (1)
The grande dame of Hong Kong's hotel industry continues to impress with its noble charm, outstanding service, super spa and top cuisine in each of its eight restaurants.
www.peninsula.com

■ Ritz-Carlton (4)
In the tallest hotel tower in Kowloon, you have a dream view over Hong Kong from the huge, elegant rooms. The Ozone Bar on the 118th floor is sensational, and the 2-star Tin Lung Heen is top-notch.
www.ritzcarlton.com

■ The Mira (3)
There are cool style elements to discover in almost every corner of the luxurious Designhotel™ in Kowloon. The "Cuisine Cuisine" restaurant offers highly delicious and innovative dim sum as well as an exquisite Saturday brunch.
www.themirahotel.com