June 2 marks the 20th anniversary of the annual Great Chefs of Hong Kong event. Organised by Heep Hong Society, the event raises money for children with special needs, as well as their families. Every year, chefs from all over Hong Kong as well as wine merchants and beverage suppliers take part in this culinary fundraiser and over the past 19 years, the Great Chefs of Hong Kong event has raised over HK$28 million.

This year's chef participants include chef Marco Furlan from the newly opened Assaggio Trattoria Italiana; chef Satoru Mukogawa from Sushi Kuu; chef David Lai from On Lot 10 and chef David Campbell from the brand new Grand Hyatt Steakhouse, among many others.

The event has been held at the Grand Hyatt since 2002 and the hotel's executive chef Marcus Mathyssek promises a "very memorable and meaningful night" where guests will not only be helping children in need but also enjoying a "wide range of delicious cuisines in one location".

As this is the 20th anniversary, the event has been scaled up and now includes three different type of tickets. The general admission ticket (HK$800) allows holders to enter the Grand Ballroom to experience food and wine in a cocktail setting. General admission ticket-holders will be able to sample snacks such as:

- slow-roasted prime rib and prawn cocktails from the Grand Hyatt

- quail ravioli with seared foie gras from Watermark

- poached monkfish liver with ponzu caviar from Sakesan

- Maine crab cakes from The Langham

For those willing to spend a bit more, the Great Chefs Plus tickets (HK$1,380) also grants access to the Grand Ballroom but ticket-holders will be able to sample some of the more luxurious snacks on offer such as:

- slow-roasted foie gras, oysters on ice and pata negra from the Grand Hyatt

- a selection of French pastries from Vero Chocolates

- smoked tomato risotto with soft shell crab from the Wynn Macau

- cheesecakes, Mozart cakes and coconut espuma from the Island Shangri-La

Finally, to really take advantage of the chance to sample everything the event has to offer, we'd recommend purchasing the Star Chefs Plus tickets (HK$1,800), which allows guests access to Tiffin Lounge where some of the biggest chefs in town will be preparing their specialities. Chef Ken Yu from Cuisine Cuisine, for example, will be preparing a sautéed wagyu beef tongue in hachi sauce, while chef Alex Fargas from FoFo by El Willy will be making slow-cooked octopus; smoked salmon with truffle; and a dish of layered foie gras, apple and smoked mackerel.

All three types of admission tickets will also include specially-paired wines donated by wine merchants such as ASC and Jebsen.

Chef Jaakko Sorsa of FINDS, a first-timer at the event, is excited to introduce his "clean and honest" Scandinavian cooking there. "The dishes we selected are our most-loved recipes, a great sampling of old-fashioned handiwork combined with modern techniques. We are smoking freshly-flown Norwegian salmon with wood from Finland and making our own malt bread".

For tickets and enquiries, please call +852 3618-6326 or email greatchefs@heephong.org.