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10 online masterclasses you shouldn’t miss at the Wine & Dine Festival

By Time Out Hong Kong

The Hong Kong Wine & Dine Festival is back and going live! Highlights this year include a series of online masterclasses presented by a line-up of experts. If you are wondering which masterclasses you should join, here are our recommendations of five Wine & Spirits Talks and five Foodie Workshops.


Wine & spirits talks


New Wave Bordeaux by James Suckling


21 November 2020

Sip along with acclaimed wine critic James Suckling in this live wine tasting session that features three new-style wines from Bordeaux. Having tasted close to 225,000 wines by his own estimation, James will also share his vast knowledge about the iconic wine region. A must-attend masterclass for wine lovers and wine collectors.



Party with Eric Kwok


21 November 2020

Learn the basics of caviar, cheese and wine pairing, and how to throw a quality party like a professional from hospitality expert Eric Kwok, who has extensive experience in Hong Kong’s five-star hotels such as Mandarin Oriental and the New World Hotel.



The Art of Bubbles: New Directions in Champagne


28 November 2020

Take a trip to France’s Champagne region with Sarah Heller. Asia Pacific’s youngest Master of Wine will take you on an exploration of France’s Champagne region. Get ready for an exciting lesson of winemaking, history and champagne tasting, and discover more about the irresistible bubbly.



Make star cocktails with Casamigos Tequila


5 December 2020

Learn to make easy and delicious tequila cocktails from Jay Khan — founder of COA, and Bartenders’ Bartender 2020. A veteran with over 13 years of experience in the industry, Jay will share his love and knowledge of cocktail-making using Casamigos — a premium brand of tequila co-founded by Hollywood star George Clooney and his friends.



Highland Park Masterclass


6 December 2020

Savour a delicious trio from Highland Park with an exclusive tasting kit, which includes the distillery’s latest release Cask Strength Release No.1. And don’t miss out on the whisky and oyster pairing tips from expert Nelson Siu.



Foodie workshops


VEA — Scallop with preserved turnip and Chinese Celery


21 November 2020

Inspired by exquisite French cuisine and Hong Kong’s vibrant culture, Hong Kong-born Chef Vicky Cheng mixes Chinese ingredients such as Chinese celery and Chiuchow preserved turnip with scallop and creates a unique dish. Cook along with Chef Vicky in this masterclass and learn where his cooking inspirations come from.



Chop Chop — Chef Dai Lung’s Sorrowful Rice


22 November 2020

Cook along and recreate the signature ‘Sorrowful Rice’ created by Chef Dai Lung in Stephen Chow’s 1996 movie, God of Cookery, with juicy Chinese barbecued pork belly and a sunny-side-up egg on rice. What’s more, you’ll learn to make the secret sauce that completes this iconic Hong Kong dish.



The Cakery — Vegan and Refined Sugar Free Apple Pie


28 November 2020

Vegans, rejoice! You can now make The Cakery’s rustic vegan apple pie at home. Fill your kitchen with appetising aromas of cinnamon and apple as you bake along with Shirley Kwok, founder of The Cakery and KIRR (Keeping it Real & Raw).

Order the cook-along kit


Restaurant Petrus — Shallot tarte tatin with truffles and comté sauce


5 December 2020

Create a Michelin-starred experience at home by following a cooking demo led by Restaurant Petrus’ Executive Chef Uwe Opocensky. Inspired by the classic French dessert Apple Tarte Tatin, the dish features two ingredients that are not common in the local market — banana shallots and Roscoff onions — both imported from Europe. Matched with a Comté Cheese sauce and truffle, this is a unique and luxurious dish. Follow along with the master of contemporary French cooking to impress your own guests.



Paella at Home


6 December 2020

Prepare paella, one of the most popular Spanish dishes, under the guidance of Chef Ferran Tadeo, who spent almost a decade under the tutelage of Michelin-starred chefs such as Ferran and Albert Adrià (el Bulli, Tickets) and Chef Sergi Arola (Arola).





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