Hong Kong’s premier culinary event, the Wine & Dine Festival, returned to the city’s vibrant Central Harbourfront from October 29 to November 1, transforming the waterfront into a sprawling gastronomic destination. Organized by the Hong Kong Tourism Board, the 2026 edition marked its most expansive assembly yet, drawing a remarkable blend of Michelin-starred icons, 26 major hotels, and beloved heritage brands for a four-day celebration of world-class food and drink.
Unmatched Scale and Unforgettable Harbourfront Setting
This year’s festival sprawled across both the Central Harbourfront Event Space and Tamar Park, offering attendees an immersive journey through Hong Kong’s culinary soul. A general admission ticket was priced at an accessible HK$40, with reduced rates for seniors, students, and children. For those looking to maximize the experience, the Tasting Passport (HK$258) and Premium Wine Passport (HK$558) provided bundled tasting coupons, exclusive access to premium spirit sessions, and a branded tasting glass—offering exceptional value that savvy foodies secured in advance online via Trip.com to skip queues and save on entry.
The Amex Gourmet Club: A Galaxy of Culinary Stars
A defining highlight of the festival was the dedicated American Express Gourmet Club zone, assembling an extraordinary collection of 15 Michelin stars and 5 Black Diamond ratings under one roof. Three-Michelin-starred Forum Restaurant caused a sensation with its unlikely but brilliant collaboration with local brand Garden, presenting the “Forum Abalone Burger”—a luxurious patty of slow-cooked South African abalone tucked into a soft bun. One-Michelin-starred Ami drew enthusiastic crowds for its signature Wagyu Katsu Sando, while the continuously packed Ming Court booth served its celebrated Parmesan and Jinhua Ham Stuffed Crab Shell alongside a deeply indulgent 15-Year Zhenjiu Drunken Foie Gras.
Hotel Powerhouses and Bold New Forces
The hotel pavilion hosted a fierce display of creativity. Marriott Bonvoy constructed its largest-ever “A Seat of Ten Thousand Flavours” space, reimagining local classics such as the Deep-Fried Goose Congee Bun and a Wagyu sirloin steak. Their inventive cocktail program, featuring the “Star Ferry Spritz,” captured the spirit of the city in a glass. The Hyatt group made a formidable collective debut, with Cruise’s Wagyu Cheek Massaman Curry and Grissini’s Amaretto Tiramisu proving instant standouts.
First-time participants injected fresh energy. Henderson Land launched its “Henderson 50 Taste Space” to celebrate its 50th anniversary, featuring 12 top-tier restaurants including CulinArt 1862’s M9 Wagyu sliders. Kowloon Shangri-La also made its festival debut, bringing signatures from its famed Shang Palace and Nadaman Japanese restaurant.
From Street Eats to Sweet Treats: The Heart of the Festival
Beyond the white-tablecloth glamour, the festival deeply honoured local culinary heritage. The Maxim’s Group marked its 70th anniversary by elevating classic street fare, offering Hua Tiao-infused flower crab soup and delicate black sesame lava buns that became instant crowd favourites. The Coffee Village buzzed with energy, featuring inventive dessert concepts from The Ice Cream & Cookie Co. and heritage sugarcane cocktails from Kung Lee.
An unexpected fan favourite was On Kee Kitchen, which brilliantly won hearts by distributing complimentary packs of its famous dried abalone and debuting a playful “XO Cognac Buddha Jumps Over the Wall” noodle dish—a perfect encapsulation of the festival’s spirit of blending luxury with comfort.
A Strong Signal for Hong Kong’s Culinary Future
The resounding success of the 2026 Wine & Dine Festival sends a powerful message about Hong Kong’s revitalised hospitality landscape. It was more than a food fair; it was a confident statement of the city’s resilience, its ability to meld international prestige with deeply rooted local culture, and its unwavering status as a global culinary capital. For those who missed it, securing early access to next year’s exclusive masterclasses and limited collaboration dishes is already a priority for serious gourmands planning their calendars.