(c) Korean Cultural Center in Hong Kong

The Korean Cultural Center in Hong Kong hosted the Korean cuisine cooking contest "K-Food MasterChef in Hong Kong 2026" on September 5 at the International Culinary Institute in Hong Kong.

Supported by the Korean Food Promotion Institute, the contest featured 10 participants, including local Hong Kong chefs and Korean food enthusiasts. The participants showcased fusion juansang (traditional Korean table setting for drinks) dishes incorporating Korean kimchi with local Hong Kong ingredients, demonstrating kimchi's diverse versatility.

The judging panel consisted of three experts: Lee Jae-young, Executive Chef at Four Seasons Hotel Shenzhen; Lee Jong-seok, President of the Korean Restaurant Association in Hong Kong; and Choi Jun-woo, Owner-Chef of the traditional liquor bar O'rm. Winners were selected through a comprehensive evaluation of kimchi utilization, taste, completion, and harmony with traditional Korean liquor.

The championship was won by Johnson Lo, who presented "Kimchi Samgyeopsal Perilla Leaf Wrap Steamed Dish." The dish highlighted a clean taste by wrapping kimchi and pork belly in perilla leaves, receiving high praise for faithfully embodying the competition's themes of kimchi and juansang, while showcasing sophisticated plating and creative cooking techniques.

Johnson Lo, who works as a businessman and university lecturer, received 5,000 Hong Kong dollars in prize money along with the traditional liquor Solsongju. Second place went to "Kimchi Tofu Roll" served with cheese sauce and cucumber pickles, and third place went to "Kimchi Tartare Mille-Feuille" accompanied by soju-braised scallops.

A series of side events linked to the contest were also held. Chef Yu Eun-ha, whose Korean snack restaurant in Hong Kong has been listed in the Michelin Street Food Guide for six consecutive years, demonstrated how to make geotjeori (fresh kimchi) using cabbage from Pyeongchang, Gangwon Province, and domestic ingredients. The "Paldo Kimchi" program, utilizing Nonghyup Kimchi, introduced the characteristics of kimchi from various regions and offered tasting opportunities.

Around 100 people, including visitors and members of the culinary industry, attended the event to taste regional Korean kimchi and experience its diverse charms. A promotional space was also set up at the venue to introduce traditional liquors that won awards at the 2025 Our Liquor Awards, such as Gamuchi Soju, Yangchon 40-yeoyu Soju, and Country Campbell Sweet.

Director Choi Jae-won of the Cultural Center stated, "Kimchi is Korea's representative fermented food that can be diversely utilized with ingredients and cooking methods from around the world. Through this event, we hope more citizens in the culinary city of Hong Kong will have the opportunity to experience the charms of Korean kimchi, traditional liquor, and juansang culture."

Meanwhile, the Cultural Center regularly runs three Korean cuisine courses twice a month, covering traditional Korean food, fusion Korean food, and traditional desserts. From September to November, it will host the 16th Korean October Cultural Festival "Festive Korea 2026," presenting various cultural events including performances, exhibitions, film screenings, and experiential programs.

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