HK Wine & Dine Festival kicks off with opening hours extended to midnight

The four-day Hong Kong Wine & Dine Festival, organized by the Hong Kong Tourism Board (HKTB), opened on Thursday at the Central Harbourfront Event Space. It features more than 300 fine wine and food booths showcasing premium wines and gourmet delicacies from 31 countries and regions.

For the first time, the festival will extend its opening hours until midnight, a move organizers believe will attract more visitors and increase spending.

One of this year’s highlights is the “BEA Grand Wine Pavilion,” which brings together an exceptional lineup of wines from all five First Growth estates—Lafite, Latour, Margaux, Haut-Brion, and Mouton Rothschild.

A wine merchant surnamed Fung expressed optimism that the pavilion would draw high-end clientele and confidence in this year’s sales and foot traffic.

In addition, the festival introduces a new “Tasting Room,” featuring a collaboration among five acclaimed chefs who will present exclusive dishes paired with exceptional wines.

Speaking at the opening ceremony, Chief Secretary Eric Chan Kwok-ki said the Festival is expected to attract some 150,000 people from Hong Kong, the mainland, the Asian region and around the world to take part and enjoy the wide range of international and local offerings. 

Gastronomy also stands out as a key attraction of this year's Festival as Gourmet Avenue is back and bigger than ever. 

Headlined by a dozen of city's top restaurants -- recognized with 13 Michelin stars and seven Black Pearl diamonds -- visitors could enjoy the Cantonese, Chinese, French, Nordic-Japanese, pizza and more all in one place. 

One exhibitor is optimistic about business growth, predicting a 50 percent increase compared to previous years. 

A participating chef also expressed enthusiasm about representing Hong Kong's culinary scene, aiming to showcase the region's exceptional cuisine to both locals and tourists. He hopes that visitors will share their thoughts on social media, and help introduce the flavors of Hong Kong to a broader audience.

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The flagship event has evolved beyond a food and lifestyle event into a platform for global wine trading, following the city’s exemption of wine duty, according to HKTB chairman Peter Lam Kin-ngok.

He said at a luncheon that the festival has drawn a steady stream of tourists to Hong Kong each year since its debut in 2009, helping to strengthen the city’s position as Asia’s wine hub.

HKTB executive director Anthony Lau Chun-hon said this year’s event adopts an innovative layout to enhance the wine-and-dine experience.

For instance, booths offering wines made from specific grape varieties are strategically placed next to food stalls offering suitable pairings.