Hong Kong Will Feature Acclaimed Michelin Star Chefs at Food & Wine Classic in Aspen

The Culinary and Wine Capital of Asia to Present Best Chefs at U.S. Premier Epicurean Festival

LOS ANGELES, June 6, 2011 /PRNewswire-USNewswire/ -- Get ready to experience the best in Cantonese gastronomy as the Hong Kong Tourism Board along with Ming Court, Cantonese fine dining restaurant of Langham Place, Mongkok, Hong Kong, and T'ang Court Cantonese fine dining restaurant of The Langham, Hong Kong, will converge in the stunning scenic backdrop of Aspen, Colorado to showcase Cantonese culinary artistry at its finest to an enthusiastic audience of 5,000 gourmands and oenophiles.  Both Ming Court and T'ang Court are current honorees of the prestigious two-Michelin stars dining status in Hong Kong.

(Photo: http://photos.prnewswire.com/prnh/20110606/DC15127)

Embarking on their first U.S. trip ever, Executive Chef Siu Hin Chi from T'ang Court at The Langham, Hong Kong and Executive Sous Chef Wong Chi Fai and Fryer No.3 Raymond Wong of Ming Court at Langham Place, Mongkok, Hong Kong, will join other epicurean masters in the famed Grand Pavilion including Mario Batali, Bobby Flay, Tom Colicchio, Jose Andres, Danny Meyer, Tim Love, Michael Symon, Ming Tsai and many more.

The two celebrated Hong Kong-based chefs and their dynamic culinary team will offer these signature and award-winning dishes in Aspen:

Executive Sous Chef Wong Chi Fai and Fryer No.3 Raymond Wong of Ming Court (Two-Michelin Stars)

• Pan Fried Chicken filled with Minced Chicken and Black Truffles, accompanied with a Butternut Squash
• Deep Fried Shrimp Toast
• Crispy Sole Filet with Yuzu Honey

Executive Chef Siu Hin Chi of T'ang Court (Two-Michelin Stars)

• Drunken Shrimp
• Sweet and Sour Pork with Pineapple

Both fine dining establishments are recipients of numerous consumer and industry awards and highly praised by worldwide media, business leaders and celebrities.  Ming Court at Langham Place and T'ang Court at The Langham, Hong Kong are also featured past winners of Hong Kong Tourism Board's annual "Best of the Best Culinary Awards", showcasing the most outstanding cuisine in Hong Kong.

About Ming Court at Langham Place, Mongkok Hong Kong

Illustrating Cantonese culinary mastery at its finest, Ming Court was awarded two stars by the world's most prestigious restaurant guide – Michelin.  Two stars indicate: 'Excellent cuisine, worth a detour…skillfully and carefully crafted dishes of outstanding quality'.  Ming Court profiles a sophisticated contemporary menu crafted by the esteemed executive chef Tsang Chiu King.  The cuisine is matched with the personalized service of Frank Chan and his team of wait professionals.  The environment is perfected by the modern décor profiling a fascinating collection of replica Ming Dynasty pottery as well as ink landscape paintings by leading contemporary Chinese artists.  

For more information, please visit: http://hongkong.langhamplacehotels.com/restaurants/ming_court.htm

About T'ang Court at The Langham, Hong Kong

Two Michelin starred T'ang Court has long been regarded as one of Hong Kong's finest Cantonese restaurants.  The restaurant showcases authentic Cantonese dishes, and serves up a repertoire of time-tested classics in a luxurious ambience, reminiscent of the glory days of the Tang Dynasty.  Exquisitely clad in red and gold silk and adorned with contemporary sculptures, the restaurant's five private dining rooms are all named after Tang Dynasty poets-Tai Bai, Le Tian, Zi Shou, Bai Yu and Zi Mei- and only accessible by a spiral staircase.  Executive Chef Siu Hin Chi is a traditional practitioner and master craftsman, having started his career as an apprentice at the early age of 17.  He has served under many renowned Chinese chefs and has distilled more than 20 years of culinary expertise into the restaurant's elegant menu. For more information please visit:

http://hongkong.langhamhotels.com/restaurants/tang_court.htm

Visit www.discoverhongkong.com/usa for more information on Hong Kong.

SOURCE Hong Kong Tourism Board

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