Hong Kong is the new darling of the wine world but walk into a local restaurant in the Special Administrative Region and tea is the drink you’ll most likely sup.
The official statistics show wine is on the up: in the first eight months of this year, the value of wine imported reached HK$6.6 billion (US$850 million), representing a 65% increase year-on-year
However, after spending a short period in Hong Kong, it seems that wine lists in many Cantonese restaurants are still basic, glassware leaves something to be desired and, white wine was served warm on a couple of occasions.
I was also surprised to see that BYO is a big deal in Hong Kong.
In a bid to better understand the Hong Kong wine market, Debra Meiburg MW has published a Guide to the Hong Kong Wine Trade, based on a survey of all the SAR’s importers. “37% of the market is direct sales that’s unique to our market. These are mostly being taken into restaurants because we have a big BYO scene,” said Meiburg. “If your wine is on a retaurant list it may never sell”, she added.
However, there is still plenty of potential for growth, with very few importers focusing on Chinese restaurants: “We have heard complaints that there’s too much competition in Hong Kong but they are all chasing the same market. No-one is chasing the Chinese market. The market is not saturated.
“Everyone is entertaining their clients in western restaurants. We have fine Cantonese cuisine that is being ignored.”
