Yunnan X Cantonese: Maxim's introduces fusion cuisine this July

Following the introduction of Qinghai ingredients to Cantonese cuisine, catering group Maxim's Caterers is set to unveil a unique flavor of Yunnan this July.

In collaboration with the Yunnan Province Department of Commerce, the group will introduce over 30 Yunnan-themed cuisines across its 42 restaurants.

These dishes will feature a variety of nutritious Yunnan ingredients, such as stir-fried shrimp with Yunnan wrinkled chili peppers and stir-fried winged bean with preserved Yunnan meat.

A tasting event was held at Maxims Palace in Central on Wednesday, inviting numerous business leaders, government officials, and celebrities from the industry. 

Notable attendees included vice-chairman of the National Committee of the Chinese People's Political Consultative Conference Leung Chun-ying, Secretary for Commerce and Economic Development Algernon Yau Ying-wah, chairman of the Hong Kong Tourism Board Peter Lam Kin-ngok, and executive director of Maxim's Group Wilson Wu Wai-tsuen. 

Highlighting the city's reputation as a "food paradise," the commerce chief emphasized that the government encourages the catering industry to evolve, noting that the introduction of Yunnan ingredients represents a successful cultural exchange.

Yau underscored the importance of innovative thinking in adapting to changing customer demands, advocating for the use of digitization and creative dishes to enhance food quality.

Aligned with promotional activities for this year's Hong Kong Shopping Festival, the new blend of Yunnan and Cantonese cuisine is expected to foster cultural exchanges and commercial opportunities with the mainland, further boosting the city's appeal.

(Phoebe Poon)

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