Macau somm chosen as CWA 2016 HK ambassador

David Wong will fly to South Africa in February next year to represent Hong Kong and Macau for the AfrAsia Bank Cape Wine Auction.

One of Macau’s most renowned wine professionals, Wong is currently the head of food and beverage at the Institute of Tourism Studies (IFT) in Macau, and a regular food and wine judge on the international circuit including the Cathay Pacific Hong Kong International Wine & Spirit Competition, Macau Sommelier Competition, and Thailand Best Sommelier Competition.

Hong Kong born David was raised in the UK and established his career working with some of Europe’s best chefs including the late Jean Bordier at the L’Aubergade in France, Anton Mosimann, and Rick Stein in London. Hotel experiences include the Mandarin Oriental in Macau, the Westin Banyan Tree in Bangkok and the Luxury Collection Sheraton in Phuket, Thailand. David has also cooked at the legendary James Bread House in New York which he says was “one of the highlights of his career”.

David also lectures on Theory & Practical of Culinary Arts, Wines Studies, and Food & Beverage Management at the IFT. He has released a second edition award-winning cookbook titled “The Art of Modern Portuguese Cuisine” and is the founder of the Macau Culinary Association.

Auction ambassadors are described “as the lifeblood of the auction” by donating lots and promoting the event in their home countries. They also host events for guests at the auction preview night and at the main auction itself.

Currently in its second year, this year’s event in Boschendal raised over R10M for various children’s charities.