Hong Kong Tourism Board: "Best of All, It's in Hong Kong" Campaign

"Best of all, it's in Hong Kong" 

January 24, 2017 at the Ascott Hotel, Bonifacio Global City held the press launch of Hong Kong Tourism Board's newest marketing campaign -- "Best of All, It's in Hong Kong".

press launch at Ascott BGC 

With more than 700,000 Filipinos visiting Hong Kong each year, no doubt that Hong Kong is one of the most popular destinations among Filipinos. This is also true for my case. A few years ago, I went to Hong Kong and really had a great time. Now that I have a toddler son, there's no other country more suitable for him to visit first but Hong Kong. I can just imagine him enjoying in Hong Kong Disneyland and Ocean Park when we visit the country later this year.

Ms Becky Ip -- Deputy Executive Director of Hong Kong Tourism Board 

According to Ms Becky Ip, Hong Kong Tourism Board's Deputy Executive Director, this new campaign focuses on experiencing the best of Hong Kong "through the eyes of locals". Very interesting as most of the time when we visit other countries, we treat ourselves as tourists and our itineraries are filled with activities meant for tourists. But how can we really experience the rich culture and the most authentic moments if we don't do it the local way?

Chef Margarita Fores -- Asia's Best Female Chef for 2016 

Asia's Best Female Chef for 2016, Chef Margarita Fores, found a way to easily connect Filipinos to Hong Kong -- how else, but through food. She created a special menu that incorporates both Filipino and Hong Kong flavors.

Crab Trio Sformato

Chinese black vinegar-Negros muscovado glaze, organic greens, calamansi perfume. Inspired by the Shanghainese Hairy Crab & The Chairman

Crab Trio Sformato

Crab Trio Sformato is a sophisticated way to prepare, present, and enjoy crab. The soft, melt-in-your-mouth flan has a subtle crab taste complemented by black vinegar. The organic greens are perfect to have something to chew on and balance the overall seafood tang.

Handmade Egg Taglierni, Asian "Bolognese"

Minced pork & cured goose liver sausage ragu, organic peanut. Inspired by tossed noodles with chutney pork, dan dan mien, otto e mezzo

Handmade Egg Taglierni, Asian "Bolognese"

Handmade Egg Taglierni, Asian "Bolognese" made me confused if I'm eating noodles or pasta -- but probably that's the point why it's called Asian "Bolognese". Asian ingredients, French pasta but cooked Italian way. But what I love the most is the very meaty minced pork with liver sausage. Flavorful enough to cover the pasta even without sauce.

Spotted Philippine Goroupa "in Cartoccio"

Cordillera black rice, Hong Kong cured meat trio, Xiaoshing wine, balsamico di modena, Mindanao sakurab onions. Inspired by Winter Claypot Rice

Spotted Philippine Goroupa "in Cartoccio"

Cooked in a paper box, this Spotted Philippine Goroupa "in Cartoccio" captured all the natural flavors and aroma. Add to that the smoky taste from the crispy black rice. I like the subtle flavors and the complementing textures between the fish meat and the black rice.

Spiced US Angus Short Rib "Adobo"

Davao chocolate, Negros Cinnamon, five spice, Philippine soy-Chinese plum sauce, pickled bitter gourd & palm heart atchara, rosella Chinese barley. Inspired by Glazed Pork Spareribs in Plum Sauce

Spiced US Angus Short Rib "Adobo"

Spiced US Angus Short Rib "Adobo" is definitely not your usual adobo. Beef is made really tender and marinated with Chinese spices. Very savory with hints of cinnamon and plum sauce. This is the most flavorful among the dishes served to us, yet it's good. The Chinese barley is interesting. It can be an alternative to rice but expect it to be coarse and more chewy.

Salted Egg Panna Cotta & Red Bean Ensaimada

Coconut caramel sago pearls, warm pili milk, Batangas coffee coral. Inspired by Salted Egg Dishes, Mango Sango, Almond Milk

Salted Egg Panna Cotta & Red Bean Ensaimada

For dessert, we had Salted Egg Panna Cotta and Red Bean Ensaimada. Salted Egg Panna Cotta presented a very unfamiliar flavor to my taste buds. The panna cotta tastes very much like egg, not salty, then topped with sweet syrup. I might get used to the combination in the future, but for now, I enjoyed the syrup, the sago, the coffee coral, except the salted egg panna cotta. Red Bean Ensaimada is more relatable especially a lot of Chinese dishes/desserts/drinks, make use of red bean. I love everything here - the pili milk, the red bean filling, most especially the cheese toppings!


I am very honored to have a taste of these specially-created dishes by a world-renowned chef. I almost felt like a judge in a reality cooking competition due to the presentation, techniques used, and flavors of the food served to us. Chef Margarita Fores made us savor the best tastes in Hong Kong with Filipino twist.

With Hong Kong Tourism Board's new campaign, I got more excited for our upcoming trip to Hong Kong. Heard it's Ocean Park's 40th anniversary this year, so for sure there will be lots of surprises. It's a perfect time to visit Hong Kong.


Discover Hong Kong

Disclaimer: I was invited as a blogger to feature this event. I did not pay anything. Pictures with my watermark are mine.