Hong Kong Food and Wine Year Fact Sheet(1)

Fact Sheet
Objectives
• Promote Hong Kong’s diverse selection of food and wine, as well as stimulate
visitors’ intention to visit and their consumption.
• Establish a marketing platform for the catering and associated sectors, and
assist them in exploring business opportunities.
• Strengthen Hong Kong’s image as the “Culinary Capital” in the long run.
Campaign Period
• April 2009 – March 2010
Key Elements of the Campaign
1. Year-round local dining offers
• Extend a diverse range of special offers to visitors during different periods of
the year by co-operating with the local catering industry, food districts,
shopping malls and attractions, with the aim of enlisting approximately 2,000
dining outlets.
• Over 1,000 dining outlets will take the lead to offer special discounts during
the first phase (April to June 2009). Selected offers such as complimentary
dishes, buy-one, get-one free, or 50% discount will also be included.
o Discount coupons will be distributed at Visitor Centres of the Hong
Kong Tourism Board and main ports of entry. The coupons can also
be downloaded from the HKTB’s “Hong Kong Food and Wine Year”
website.
2. Wide-ranging information on food and wine
• Produce a full array of thematic guidebooks for free and independent
travellers and introduce the different types of delicacies in Hong Kong.
o “Hong Kong Local Delicacies Guide” (Hong Kong’s four classic local
delicacies - congee, rice noodles, noodles and rice), which is available
in Simplified Chinese and English versions for in-town visitors.
Japanese and Traditional Chinese versions will be printed and
distributed in Japan and Taiwan.
o Winter Dining Guide (hot pot, steamed rice in clay pot, Christmas
buffet and CNY cuisine).
o “Ding Ding Hong Kong Tram Guide” will be released in Japan,
Malaysia, and Singapore to introduce gastronomic delights along the
tramway.
• Launch a dedicated website on “Hong Kong Food and Wine Year” to provide
different types of food and wine information.