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Virtually Introducing Northeast US Seafood to Chefs in Hong Kong

Jul 10, 2020

To introduce Northeast US seafood, specifically American lobster and scallops, to Hong Kong chefs, Food Export-Northeast recently partnered with the US Agricultural Trade Office (ATO) Hong Kong to participate in a virtual chef seminar.

About “Delicious USA Virtual Chef Event”

On May 19, 2020, 26 chefs from Hong Kong restaurants, clubs, and hotels spent their afternoon participating in a virtual seminar to learn more about Northeast US seafood and how it could be a valuable addition to their menus. In advance of the seminar, the chefs received bento boxes containing dishes made with both American lobster tail and scallop meat, providing participants a unique tasting opportunity.

Hong Kong Chefs

After a brief introduction from ATO Hong Kong’s Director, Ms. Alicia Hernandez, the two presenting chefs, Felix Cheung and Peter Lee, who had also prepared the bento boxes, introduced the American ingredients and facilitated a conversation about how to use them in local seafood dishes. The two chefs shared details about their experience working with American ingredients and explained how they made the lobster tail rolls and tamagoyaki. To conclude the seminar, Felix and Peter answered questions from webinar attendees.

Positive Outcomes from the Virtual Event

The Delicious USA Virtual Chef Event was a new and successful way to reach international chefs and provide them with a deeper understanding of how to effectively use American lobster and scallops on their own menus. Food Export­–Northeast’s In-Market Representative concluded that the event was an effective way to build stronger relationships with chefs and increase exposure of Northeast US seafood in the Hong Kong market.

After the event, some chefs asked for more information about American lobster and scallops, indicating they wanted to introduce these products into their menus. Feedback from the chefs included:

“I am interested in purchasing the lobster. Diners can get the sweetness of lean meat as well as the fiber of the tendons, which is a healthier option compared with red meat.” – Chef Yong, Chef De Cuisine from SIENCIO

“Hong Kong is getting more people on seafood-based diet, leading to surging demands for seafood. I am gradually introducing more seafood dishes to the diner, and American lobster and sea scallop are among the choices of the ingredients. I preferred the sea scallop rather than the bay scallops as the former has soft-fleshy texture and sweeter flavor.” – Chef Fabio, Head Chef of 121BC

Curious about other events Food Export–Northeast hosts to gain exposure for seafood products in foreign markets? Get in touch or visit the Food Export–Northeast website.

About Food Export USA - Northeast 

With its extensive programs and educational offerings, Food Export USA–Northeast (Food Export–Northeast) is recognized as the preeminent expert and cost-effective resource for Northeast seafood and agricultural suppliers looking to sell their products overseas. Founded in 1973, Food Export–Northeast is a non-profit organization that works collaboratively with its 10 member states’ agricultural promotion agencies from Connecticut, Delaware, Maine, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island and Vermont, to facilitate trade between suppliers and worldwide importers and to promote the export of food, agricultural and seafood products from those states. Since its founding, the organization has helped Northeast seafood suppliers gain access to a broad range of export markets, supported overseas in-market educational and promotional programs and offers emerging suppliers access to funds to help grow their export business. The organization is funded through the Market Access Program (MAP), administered by the USDA’s Foreign Agricultural Service.

Learn more about us and what we do for the Northeast seafood industry here.  Contact us.


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