{"id":31099,"date":"2024-12-17T09:12:27","date_gmt":"2024-12-16T22:12:27","guid":{"rendered":"https:\/\/luxuryescapes.com\/inspiration\/?p=31099"},"modified":"2024-12-17T09:12:33","modified_gmt":"2024-12-16T22:12:33","slug":"signature-series-hong-kong-taiwan","status":"publish","type":"post","link":"https:\/\/luxuryescapes.com\/inspiration\/signature-series-hong-kong-taiwan\/","title":{"rendered":"Signature Series Insider: Matt Preston & Gary Mehigan on Our Exclusive Hong Kong & Taiwan Foodie Tour"},"content":{"rendered":"\n

There\u2019s no better way to explore Hong Kong and Taiwan than on a foodie tour planned, designed and hosted by beloved former MasterChef Australia judges Matt Preston and Gary Mehigan. <\/em><\/strong><\/p>\n\n\n\n

From Hong Kong\u2019s elite restaurants and hidden kitchens to Taipei’s temple eateries and electrifying night markets, take a wok on the wild side across two of Asia\u2019s most legendary food cities on this exclusive Signature Series tour. <\/p>\n\n\n\n

On Luxury Escapes’ latest Signature Series<\/a>, travel from pavement to pavilion as you discover the best of two of Asia’s most legendary foodie cities, from ultra-exclusive fine dining reservations in Hong Kong to tea ceremonies in Taiwan. We checked in with Matt and Gary to discuss Signature Series, from standout experiences to the perfect cup of boba (bubble) tea.<\/p>\n\n\n\n\n\n

What kind of travellers will love Signature Series: Hong Kong and Taiwan?<\/strong><\/p>\n\n\n\n

Matt Preston: <\/strong>Those who love culinary adventure during the day… and luxury stays at night! The contrasts between these two hot culinary destinations both on the street and in their bar and restaurant scenes are exciting.<\/p>\n\n\n\n

Gary Mehigan: <\/strong>If you love the big city lights, fancy restaurants, cool bars, brilliantly delicious street food and discovering some weird and wonderful foodie delights then you will love this tour. We\u2019re hitting two of the great food cities of Asia, so just when we\u2019ve blown your mind in Hong Kong, we\u2019ll whisk you off to Taiwan for another delicious culinary adventure. We\u2019ll be pounding the pavements devouring dumplings, noshing on noodles, digging into incredible food markets and tripping the light fantastic in some of the fanciest restaurants. This is the ultimate foodies \u2018penthouse to pavement’ food tour.  <\/p>\n\n\n\n

For me this is a different kind of holiday. There\u2019s no golden sandy beaches, jet skis or pergolas, although we could find them if we tried. This is a holiday that celebrates the rich culinary and cultural diversity of our biggest and brightest and best cities. It\u2019s a culinary dip in the rich soup of life and it\u2019s delicious \u2013 you can shop till you drop and eat and repeat until you wave the white flag in surrender!<\/p>\n\n\n\n

\"Matt<\/a><\/figure>\n\n\n\n

You\u2019ve mentioned Hong Kong\u2019s changed a lot over the past five years. What makes it such a good foodie city today?<\/strong><\/p>\n\n\n\n

GM:<\/strong> Hong Kong has definitely changed. It confidently leans into its Chinese heritage and identity whilst embracing a unique history and energy. It has however lost none of its charm and excitement! Hong Kong is busy, vibrant and interesting and the food here is some of the best in the world, confidently Cantonese but eclectic and surprising. <\/p>\n\n\n\n

I particularly love Mongkok, which exemplifies the Hong Kong I imagined when I first visited. It\u2019s brimming with history and character \u2013 its tong lau<\/em> (multi-level shops\/houses) are few and far between nowadays but you couldn\u2019t be anywhere else in the world. During monsoon season, when the rain bounces off the streets and the neons flash in the warm misty haze… it’s a scene right out of Blade Runner<\/em>.<\/p>\n\n\n\n

MP: <\/strong>The great old attractions like the street food stalls (dai pai dong<\/em>), the world\u2019s best yum cha, the famous egg tarts and roast meats remain, but it\u2019s those hidden places that are modernising these traditions that are Hong Kong\u2019s new cutting edge.<\/p>\n\n\n\n

GM:<\/strong> Best of all, you will find little culinary gems in laneways, down steep stairwells and below elevated walkways, glistening char siu<\/em> pork and roasted goose behind steamy glass-fronted shops, dumpling houses, noodle shops, cool bars, speakeasies and restaurants galore.<\/p>\n\n\n\n

What sets Taiwan apart as a must-see destination?<\/strong><\/p>\n\n\n\n

MP:<\/strong> The variety of what\u2019s on offer from unusual ingredients seldom seen here to the range of culinary influences. Also MUME<\/a> \u2013 it\u2019s one of the best places I\u2019ve eaten this year (and included on the tour).<\/p>\n\n\n\n

GM: <\/strong>Taipei is for foodies ready for an adventure. It\u2019s a modern bustling city, easy to get around and easy to get out of, too. Taiwan is the most mountainous island in the world, and to most people’s surprise, much of the island is lush green and very beautiful. <\/p>\n\n\n\n

Taiwan \u2013 and Taipei \u2013 feels a little Chinese and a little Japanese, but it’s most definitely neither. It\u2019s a nod to a complex past which makes delving into its cuisine and food culture fascinating. There’s plenty to delight in and plenty that\u2019s familiar, like bowls of rich beef noodle soup, braised pork over rice, soup dumplings, flakey spring onion pancakes, the crispiest fried chicken and the ubiquitous bubble tea which all the kids are crazy about! <\/p>\n\n\n\n

But underneath there is adventure to be had too. The famous oyster omelette or crisp oyster cake, the infamous stinky tofu soup or piggy bits galore some of which you will love and some which might be a challenge\u2026 I ate everything and loved it of course!<\/p>\n\n\n\n

\"Matt<\/a><\/figure>\n\n\n\n

If you had to pick any one dish that encapsulates everything you love about Hong Kong and Taiwan, what would it be?<\/strong><\/p>\n\n\n\n

GM: <\/strong>A big beautiful bowl of steaming noodle soup!<\/p>\n\n\n\n

MP: <\/strong>You can\u2019t be reductive as these two destinations both have so many facets. But if forced to narrow it down I\u2019d say the roast goose, yum cha and noodles of Hong Kong; in Taiwan, the clean dishes like clams steamed with loofah and ginger, their tiny oysters (fried or in an omelette) are so <\/em>tasty, and the food in their amazing convenience stores is pretty unique. Taiwan has more convenience stores per head than any other country and they have such a big range!<\/p>\n\n\n\n

How do you like your bubble tea?<\/strong><\/p>\n\n\n\n

MP:<\/strong> I prefer the Taipei version of boba tea \u2013<\/strong> it’s not too sweet \u2013<\/strong> rather than what\u2019s seen as original from Taichung (Taiwan’s second-oldest capital).<\/p>\n\n\n\n

GM: <\/strong>If you love bubble tea apparently you\u2019re a boba fanatic, and in Taiwan there are thousands of stores to choose from! <\/p>\n\n\n\n

I like large brown sugar tapioca pearls \u2013 dark, chewy and with just the right amount of sweetness \u2013 and maybe sweet potato noodles too. Definitely grass jelly, strong oolong milk tea made with fresh creamy Taiwanese milk (of course)… easy on the ice!<\/p>\n\n\n\n

Do you have any stand-out experiences on tour?<\/strong><\/p>\n\n\n\n

GM:<\/strong> I loved the Zhongshan neighbourhood, packed full of hole-in-the-wall bars, cafes, shops and cool places to eat. The Ningxia night markets are also here which means everything you need in a city in one spot!<\/p>\n\n\n\n

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