management during mega events enabling the team to monitor the attendance and ca pacity closely and respond promptly Hospitality for exhibitors and visitors at an art fair like Art Basel in Hong Kong is an important part of their overall experience These visitors with a high spending power include museum directors curators trustees and patrons as well as private collectors and art lovers from Hong Kong and around the world For the F B team of the Hong Kong Convention and Exhibition Centre this diver sity was a major challenge After all they had to accommodate the needs and expecta tions of visitors with very diverse back grounds Hence the staff made extraordinary efforts Chefs and catering service staff worked closely with the organiser and an F B consultant to find solutions They of fered a range of Asian and western cuisines across eleven eateries The teams worked hard on this for more than six months There were five whole day workshops followed by intensive menu tasting rounds Three of the eateries were built inside the Collectors Lounge which provided a cosy environment and a more extensive menu for VIPs including Peking Duck and a more so phisticated wine list Whereas the Exhibitors Lounge made every effort to reduce ex hibitors waiting time with easy to eat items such as sandwiches wraps and fruit cups This concept was the result of feedback from exhibitors of previous editions Talking of feedback Every evening after the fair closed the F B team held a debriefing with the or ganisers This feedback was used to make sure actions for improvement were executed swiftly www hkcec com PB 60 TradeFairs Internation al 2 2017 Seafood market at Wan Chai Ferry Pier Anew opening right next door to theHong Kong Convention and ExhibitionCentre has caused a stir in the food scene The iconic Tsukiji seafood market from Japan has opened its first overseas offshoot in Hong Kong Tokyo s famous fish market was launched at the end of last year at Wan Chai Ferry Pier The Hong Kong Trade Devel opment Council says the new market is both a welcome addition to the city s gastro nomic scene and a major tourist attraction The Hong Kong version of Tsukiji Yamataka Seafood Market occupies an expansive space of 11 000 square feet overlooking Victoria Harbour and provides fresh seafood flown in daily from Japan s Tsukiji District as well as seasonal produce from around the world At home in Tokyo where Tsukiji is located in the heart of the Japanese capital it is billed as one of the world s largest fish and seafood whole sale market The 81 year old market holds ear ly morning fish auctions for wholesalers and serves fresh sushi to visitors seven days a week Tsukiji is a food paradise says Branden Tong Yamataka s managing director Yamataka he says has been supplying seafood to overseas markets for many years including to Hong Kong which he calls the culinary capital of Asia It was time for us to expand our busi ness and the Wan Chai Ferry Pier location is perfect for showcasing a Tsukiji seafood market in the city Branden Tong points out that Hong Kong residents and tourists alike appreciate authentic high quality Japanese food Tsukiji market is a must go for food enthusiasts www hktdc com Die HKCEC Mitarbeiter bei der Zubereitung der verschiedenen Speisen für die kunstbegeisterten Gäste HKCEC staff preparing various dishes for the art loving guests Ph ot o H KC EC

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