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The Best of the Best Culinary Awards

The Best of the Best Culinary Awards

The Best of the Best Culinary Awards was first launched in 2001 to showcase the cooking talent of local Chinese chefs. Since then, it has grown into Hong Kong’s largest culinary pageant and has raised the bar for cooking quality and innovation among local restaurants.

The awards are prestigious and the competition is stiff. As a result, the winning restaurants and dishes are a great guide to best of the best in Chinese cooking in Hong Kong.

2012 Best of the Best Culinary Awards
The finals of the 2012 competition were held from 4-5 October. As usual, the battle for the coveted titles was intense as judges evaluated flavours, presentations, cooking skills, food preparation and other criteria. The Gold with Distinction Award, the Gold Award and the Silver Award were presented in each of the four categories – Beef, Lobster, Tofu and Reinvented Classics.

This year was the 10th staging of the event by the Hong Kong Tourism Board. It was co-organised by Hong Kong and China Gas Company Ltd.

Enough talk! You want to know where you can try the best of the best yourself. Pick up a copy of the 2012 Best of the Best Culinary Guide, which covers the winning dishes and restaurant details. Published by the Hong Kong Tourism Board, this booklet is an indispensible guide to the best Chinese cuisine in Hong Kong. Download an e-version here.

Organiser:
 
Co-organiser:
 
Online co-organiser:
 
Official Seasoning Supplier:
 
Honorary Advisors:
Mr William Mark
Mr Eric Wong
Mr Wai Kee Shun
Mr Wilson Yeung
Supporting Organisations:
 

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