The third big food Expo of the year, Restaurant & Bar, again saw the HKCEC thronged with food and wine producers and distributors from across the globe. Amidst the plethora of coffee and craft beer distributors some of the more interesting products we saw and tasted were Vasterbottensosn cheese from Sweden made with cow’s milk of herds grazing close to the Arctic circle. Yak meat from Finland. Sweet Potato Butter from the United States, washed down with ‘moonshine’. Lovely Belgian macaroons in a range of wonderful flavours including fig goat cheese thyme, camembert raspberry from Multizen Asia – sadly only available commercially. Add pure blueberry and lingonberry juices fashioned into some lovely cocktails by Swedish bartender Emil Areng and the future’s looking tasty.
