Spring fever | South China Morning Post

Taking its inspiration from the popular Restaurant Weeks in New York, Springalicious will attempt to introduce a little zing into a season known for its heat and humidity.

'We use the term 'restaurant week' loosely to help people understand what we are trying to do,' says organiser Vincent Poon. 'But what we want to create is more of a food festival.'

Springalicious will take place from Wednesday to May 3, during which time chefs at 39 fine-dining establishments - mainly in Tsim Sha Tsui, Central, Admiralty, Wan Chai and Causeway Bay - will create special prix fixe menus ranging in price from HK$100 to HK$300 for lunch, and HK$200 to HK$600 for dinner.

'We are trying to provide more exposure to local talent and the faces behind the food and drink. That's why we have been issuing newsletters with in-depth interviews of these figures in the food and beverage industry,' says Poon. 'We hope to bring an appreciation for the influences, effort and passion placed in the food in front of you. I think Hong Kong people are spoilt with such good food. This is a chance to get to know those who are spoiling them.'

To celebrate this inaugural food festival, a cocktail night featuring seven veteran bartenders/mixologists - including Gibson Chan (below), of Hush - will be held on April 30, at the Crowne Plaza hotel in Causeway Bay. Each will showcase their mixology skills with a specially created concoction.

'For seven of these maestros to come together in one place is a rare event. It is really worth seeing these guys in action,' says Poon. 'They have all put a lot of effort into thinking of a cocktail for this night. They all have a slight culinary theme to them since it is a cocktail night to celebrate the first year of Springalicious in Hong Kong.'

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