The Hong Kong Wine and Food Festival, a flagship culinary event, is set to return from October 29 to November 1, 2026, at the Central Harbourfront. Among its attractions, An Kee, a trusted name in dried seafood, will participate under its An Kee Kitchen concept with two booths. The brand is introducing an innovative dish—XO Cognac Buddha Jumps Over the Wall Flying Noodles—coupled with promotional offers like free snack abalone and exclusive combo deals.
A Culinary Event with Tradition and Trend
Since its launch, the Hong Kong Wine and Food Festival has grown into a keystone event, drawing over 100,000 visitors annually. It provides a platform for brands to unveil limited-edition items and for attendees to explore global cuisines against the scenic backdrop of Victoria Harbour. This year, the festival expands its offerings, and An Kee Kitchen stands out by merging classic seafood expertise with contemporary cooking. Known for its premium dried abalone and sea cucumbers, An Kee now translates its heritage into accessible street foods and ready-to-eat meals.
Innovative New Dish: XO Cognac Infused Noodles
The star of An Kee Kitchen’s menu is the XO Cognac Buddha Jumps Over the Wall Flying Noodles. This item reinterprets the traditional slow-cooked soup by incorporating XO cognac, creating a rich and aromatic broth that pairs with flying noodles—a nod to Hong Kong’s noodle culture. According to the brand, this dish pushes culinary boundaries while respecting traditional roots. It is available under a combo set that includes abalone siomai, requiring five taste passes. For comparison, a regular Buddha Jumps Over the Wall version without cognac is priced at four taste passes.
Freebies and Exclusive Promotions
To celebrate their return, An Kee Kitchen offers free snack abalone to all who present a redemption coupon at their booths. The abalone packets come in five flavors: Japanese teriyaki, spicy Sichuan, Hong Kong-style char siu, extra-hot chili, and miso. Recipients receive a random flavor, and the offer is valid while stocks last.
Beyond the freebies, the booth features a range of affordable items sold through taste passes. Single items include:
- Ice-Bathed Sauce Abalone: 3 taste passes
- Abalone Braised Pork Belly Flying Noodles: 3 taste passes
- Crab Roe Abalone Flying Noodles: 3 taste passes
- Abalone and Fish Maw Bowl Soup: 3 taste passes
- Gold Medal Buddha Jumps Over the Wall: 3 taste passes
- Abalone Skewers (4 pieces, teriyaki or Sichuan): 1 taste pass
- Abalone Siomai (4 pieces, XO sauce or original): 1 taste pass
A limited-time buy-two-get-one deal applies: guests purchasing any two of the three-taste-pass dishes can choose a free serving of either abalone skewers or abalone siomai. This encourages visitors to sample multiple offerings.
Event Details and Practical Tips
An Kee Kitchen occupies booth B421 and B422 at the Central Harbourfront Event Space and Tamar Park. Operating hours vary: October 29 from 7:30 PM to midnight, October 30 and 31 from 1:00 PM to 1:00 AM, and November 1 from 1:00 PM to midnight. Early arrivals are advised to maximize selection, as freebies and limited combos are available only while stocks last.
All promotions are subject to the terms of the organizing platform, and offerings may change. Visitors are encouraged to check the latest updates from An Kee Seafood before attending.
Broader Impact: A New Chapter for Traditional Brands
An Kee’s participation is part of a broader movement where heritage food brands engage directly with consumers through events. By innovating with dishes like the XO Cognac noodles, An Kee not only retains its loyal customer base but also attracts younger palates. This strategy reflects a growing demand for experiential dining in Hong Kong’s competitive food landscape. As the festival continues to champion gastronomic creativity, An Kee Kitchen’s booth is poised to be a highlight, offering both nostalgia and novelty in every bite. Whether one is a longtime fan of dried seafood or a newcomer eager to explore, this year’s festival promises a memorable experience for all attendees.