Hong Kong – HSBC Credit Card has unveiled the “Red Hot Chef” reality show, marking Hong Kong’s first bank-led initiative to champion the local dining industry.
HSBC will invite submissions from eligible local restaurants for the reality cooking show, selecting eight skilled chefs through an open audition to compete in the culinary contest.
The reality show aims to crown the “Red Hot Chef” by highlighting participants’ culinary skills and creativity. Through this platform, local restaurants gain exposure, with the hope of encouraging more diners to support Hong Kong’s vibrant F&B industry.
Partnering with Chef Anh Sung-jae, head chef of Mosu Seoul and Mosu Hong Kong, and a judge on Culinary Class Wars, the reality show gives finalists the opportunity to engage with Chef Anh and compete for a HK$1 million restaurant promotional package to boost their marketing and growth.
Deeply connected to Hong Kong’s dining culture, Chef Anh draws inspiration from a character in a classic Hong Kong film. Through this collaboration, he hopes to inspire local chefs, guiding them to elevate their culinary journeys in this unique and transformative experience.
Cheuk Shum, managing director and head of marketing for wealth and personal banking at HSBC Hong Kong, said, “Dining is a key spending category for our customers, and we are dedicated to offering our customers extraordinary culinary adventures through our exclusive dining privileges. With the core vision of this campaign—Taste Red Hot, Back Your Favourite—we are excited to collaborate with Chef Anh to connect our customers with Hong Kong’s hidden culinary gems.”
He continued, “We are not just promoting exceptional restaurants; we are igniting a passion for the distinctive tastes of our community. This campaign promises to benefit both our valued customers and local eateries. Experience the excitement, taste the difference, and savour the best of our city together! ”
HSBC is accepting applications from eligible local restaurants for the “Red Hot Chef” reality show until 30 April 2025.
