Hong Kong Chefs Association

29/09/2026

Hong Kong Chefs Association is on Instagram!

Follow us on IG and stay connected:

https://www.instagram.com/hongkongchefs?stkn=MXdhYjkzZzR2NzA2OQ==

171 Followers, 0 Following, 4 Posts - See Instagram photos and videos from Hong Kong Chefs Association ()

27/09/2026

Dear Members and friends,

Prost! It’s Oktoberfest again!

Mark your planner and gather your friends for an evening of cheers, music and fun!

Please email [email protected] or whatsapp Samantha (60101980) to save your spots. Let’s enjoy some pork knuckles, pretzels and cold beers together!!

07/08/2026

【🚨最後2日報名！🔥2026全港廚藝新星比賽 🔥🚨】

今年係首屆設有中 / 西廚藝分組競技，報名將於 8月7日截止 ⏰⚠️
📣機會難得，快啲報名，一齊挑戰中西廚藝新高度啦！💪🔥👨‍🍳👩‍🍳

📌比賽詳情：https://hospitality.vtc.edu.hk/tc/node/1129
📝 立即報名：https://shorturl.at/Dghw7
👉 HK01 特約報導：https://shorturl.at/xkvSw

#2026全港廚藝新星比賽 #最後召集 #廚藝新星 #廚藝比賽 #烹飪比賽中餐 #西餐 #青少年組 #公開組 #中華廚藝學院 #國際廚藝學院

05/08/2026

Fermentation Workshop at PolyU SHTM

The HKCA collaborated with the PolyU Food and W**e Academy to host the Fermentation Workshop (Part 1) at the School of Hotel and Tourism Management on 3 Aug. Over 40 chefs, academics, and industry practitioners gathered to explore different fermented foods and beverages from around the world through a presentation by Anita.

The sharing and tasting session was led by Chef Wing (Roganic) and Chef Bo (HKCEC), a mentee-mentor duo from the HKCA Mentorship Program. Over the past seven months, the pair collaborated to experiment with fermenting various foods. Focusing on kumquat and honey, Chef Wing shared her findings and practical tips during a curated tasting featuring:
• Fermented Osmanthus & Kumquat Tea
• Carrot Spring Roll Tartlet
• Char Siu Lacquered with Fermented Kumquat Honey
• Vanilla Mousse with Fermented Kumquat Jam and Spiced Cake

We would like to extend our sincere thanks to the Roganic team for supporting the development of this delectable menu. The culinary expertise of this Michelin-starred and Michelin Green-starred restaurant truly deserves a sharing session of its own.

Upcoming activities in the fermentation series will include a visit to a local sauce factory, as well as workshops on dairy and protein fermentation in the coming months.

與香港理工大學酒店及旅遊業管理學院的發酵工作坊

香港厨師協會 與理大Food and W**e Academy合作，在酒店及旅遊業管理學院舉辦了發酵工作坊（第一部分）。超過 40 位主廚、學者及行業從業者參加，透過 Anita 的簡報，一起探索來自世界各地的不同發酵食品和飲品。

分享與品嚐環節由 香港厨師協會 導師計劃的導師與學員組合 – Chef Wing（Roganic）Chef Bo（HKCEC）帶領。在過去七個月，兩人共同實驗發酵各種食材。最後選定金桔與蜂蜜，Chef Wing在分享了她的研究成果和研發心得同時，亦精心設計多款小吃與參加者品嘗。

我們想向Roganic團隊表達由衷的感謝，感謝他們支持這菜單的研發。這家兼備米芝蓮星級與米芝蓮綠星的餐廳，亦是可持續餐飲的模範。

接下來的發酵系列活動將包括參觀本地的醬料工廠，以及乳製品和肉類發酵工作坊。請密切留意我們的活動。

18/07/2026

FRUIT & VEGETABLE FERMENTATION WORKSHOP, 2026-August-3, Monday
水果及蔬菜發酵工作坊
A Responsible Chef: FOOD KNOWLEDGE MENTORSHIP SERIES Workshop
負責任廚師食物知識師徒系列工作坊

Fermentation was primarily used to preserve perishables, now it is used more to enhance nutritional value, and develop complex flavors and textures.

發酵技術最初主要用於保存易腐食品, 如今則更多用於提升營養價值, 以及營造豐富的風味與質感.

This workshop is designed for Pastry Chefs, Chinese & Western Cuisine Chefs, Young Chefs and institute teachers to learn the basics of fermentation for variations in menu creation.
Sign up to join us!

本工作坊專為西點師、中西餐廚師、青年廚師及烹飪院校教師設計, 旨在教授發酵基礎知識, 助力菜單創新與菜式變化. 請登記参與！

26/06/2026

We are delighted to welcome the newly appointed committee members of the Hong Kong Chefs Association. We look forward to strengthening bonds within our community and forging impactful partnerships with industry partners.

2026-27香港廚師協會委員會成員。我們期待能加強與厨師的聯繫，並與業界夥伴繼續緊密合作。

26/06/2026

We are thrilled to introduce the HKYCC. They are young chefs and culinary students from the different institutions and are our next generation to redefine culinary excellence.

HKYCC 匯聚了來自不同院校、擁有不同背景的年輕廚師與烹飪學生。請支持這群充滿熱忱的烹飪界新星，並期待他們在不久的將來大放異彩。

26/06/2026

The Annual General Meeting (AGM) of the Hong Kong Chefs Association was held last night (25 June), bringing together chefs and industry partners. At the meeting we reviewed our achievements in 2025-26, which included education programs, charitable works, competitions and industry events. We also shared the plans for 2026-27.

We extend our heartfelt gratitude to all the chefs and industry partners who contribute to the success of the Hong Kong Chefs Association. We look forward to your continuous support to the new term.

Special thanks to Angelo and the WATERMARK Team for the delicious menu and sponsors A&W and Olivier Pacific.

香港廚師協會的年度大會（AGM）昨晚（6月25日）順利舉行。在會議中，我們回顧了2025-26年的成就，包括教育項目、慈善工作、比賽及業界活動，同時也分享了2026-27年的計劃。
我們衷心感謝所有為香港廚師協會成功貢獻的廚師和業界夥伴，期待大家在新一屆繼續支持我們。

特別感謝Angelo和WATERMARK團隊準備的美味菜單，以及贊助商A&W和Olivier Pacific，讓眾多廚師好友和業界夥伴渡過一個愉快的晚上。

08/06/2026

Heartiest congratulations to our valued partner, A&W, on your 40th anniversary! We are incredibly grateful for your generous donation of HK$400,000 in support of the Hong Kong Chefs Association.

We are proud to have grown alongside A&W and to have witnessed your remarkable success over the decades. Thank you for your unwavering support of our events, and most importantly, for enabling the Hong Kong Culinary Team to showcase their talents in international competitions.

Thank you for having us celebrate this milestone with you. Cheers to your 40th anniversary and to our enduring partnership!

衷心祝賀我們的長期合作夥伴A&W成立40週年！我們很榮幸能與A&W共同成長，並見證團隊數十年來的卓越成就。

十分感謝A&W邀請我們共同慶祝集團的里程碑，更由衷感激予香港厨師會港幣40萬的慷慨捐贈，以支持我們的各項活動，尤其使香港廚師團隊在國際賽場上展現才華，為港爭光。

恭賀A&W成立40週年快樂，也祝福我們之間的合作關係長青！

02/06/2026

Registration is now open for the HKCA AGM (for professional memvers in good standing) and Dinner (for members and friends).

Reserve your spot online:

https://docs.google.com/forms/d/e/1FAIpQLSdncRipHyBGpMlKbE2-3mBS0sejCdZ_Le5epf4NgoCs5l_DzQ/viewform

Or book with Samantha.

See you on 25 June!