The 3rd International Congress of Chinese Cuisine & Wine will take place in one of the culinary capitals of the world.

Hong Kong is a magnet for food lovers, particularly Yue cuisine or what is more popularly referred to as Cantonese cuisine, named for the Chinese province that lies across the border.

Hong Kong is also an international wine hub. It propelled itself into this pole position after the SAR or Special Administrative Region abolished all taxes on wine on 27 February 2008. Since then Hong Kong has become, together with New York and London, one of the most important and dynamic wine clearing centres of the world.

ICCCW Hong Kong, 2 & 3 November 2010, leads straight into the Hong Kong International Wine & Spirits Fair, 4, 5 & 6 November 2010 (at the Hong Kong Convention & Exhibition Centre).

The first ICCCW was held in Beijing in 2008. Then followed Singapore in 2009. In holding ICCCW 2010 in Hong Kong, we are celebrating the city’s worldwide renown as perhaps the best place in the world to savour Cantonese cuisine in one compact, cosmopolitan locale.

ICCCW Hong Kong, 2 & 3 November 2010, will also pay homage to the old and the new.

Day 1 on November 2nd, both the lunch and dinner panel discussions/wine matching, will take place in Lin Heung Kui, an off-shoot of Lin Heung (with a history of over 80 years), a household name in Hong Kong as serving traditional Cantonese dim sums in a most classical setting.

Day 2 on November 3rd takes a detour into Shanghainese food for the lunch panel discussion/wine matching and will take place in Lao Shanghai, essentially the former Lao Ching Hing (started in 1955), one of Hong Kong’s oldest and most famous anchors of Shanghai cuisine.

Then follows a Masterclass with Jerry COMFORT of Beringer Estate. Comfort is flying into Hong Kong for this special appearance. He will, with his rich experience in how foods and our taste buds react to different characteristics in wine and different foods, take us on a not-to-be-missed masterclass.

ICCCW 2010 will end with a farewell dinner featuring food from one of Hong Kong’s finest Cantonese restaurants. Situated in Langham Place, 2-Michelin star Ming Court has a very loyal, local clientele . Although the farewell dinner will take place in the Shanghai function room, the food will come direct from the kitchen of Ming Court. Limited to 100 places, this farewell dinner is not to be missed!


TASTE, PAIR, EXPERIMENT & DISCOVER!

The goals of the International Congress of Chinese Cuisine & Wine are for participants to taste, pair, experiment and discover what wines best match different Chinese dishes – in the case of 2010, Cantonese or Yue and Shanghainese cuisines.

In so doing, participants are, in effect, exploring what wines – their characteristics – work best with those dishes.

In discovering the ideal wines with those dishes, participants will also find out what other wines are unsuitable with those dishes.

It would, after all, be unrealistic to imagine that every wine can pair with every dish.


OFFICIAL WEBSITE WWW.ICCCW.COM

Please check for updates as they will be posted on this official website.


WHO WILL ATTEND ICCCW 2010

Conducted in English (Ms ZHONG Ning will, however, be speaking in Putonghua), ICCCW 2010 will be attracting delegates and participants from China, Hong Kong, Taiwan, Japan, Korea, Vietnam, Thailand, Indonesia, India, Malaysia, Singapore, and beyond. There will be sommeliers, wine educators, restaurateurs, food & beverage professionals, hoteliers, wine distributors and importers, wine retailers and the press and media.