THE 2024 LONGINES HONG KONG INTERNATIONAL RACES – THE UNSUNG HEROES BEHIND THE SCENES

By Darren Winningham | Tuesday, December 3, 2024

There are many facets to the Hong Kong Jockey Club (HKJC) to ensure that the LONGINES Hong Kong International Race (HKIR) are successful. No stone is left unturned in the planning and the execution of this extraordinary event.

I decided to go deep into the bowels of the HKJC facilities and locate an unsung hero and his team going about their business in precision manner to get ready for the HKIR on Sunday. I met up with the Executive Chef (Western) Christoph Suter and his amazing team.

With 140 years of racing the HKJC demands the best for their business. I think they have a master in the kitchen here.

Suter has fed the LONGINES HKIR carnival since 2001 to 2006, and watched the high-end hospitality side of the HKJC Carnival transform from small gatherings to the massive groups and tour groups from around the world who flock to Sha Tin to experience the world’s best racing.

Suter left briefly in 2006 to take up a role in Beijing at the Olympic Games in 2008. Returning to his life passion in Hong Kong in 2009. Since then, he has been feeding the patrons who attend this magnificent Carnival.

Suter and his full team of ninety (90) chefs are expecting to feed up to 70,000 patrons at the 2024 HKIR event on Sunday 8 December. He thinks with so many in attendance and the large amount of food to be prepared and served the team has been bolstered to 160 to ensure the day is a success.

They start with soups with around 600 litres of a western soup – the team would not tell me the flavour – it was a surprise for the patrons on Sunday. Then there was a further 700 litres of Chinese soup as well.

The team is preparing to serve 1.2 tonnes of Boston lobster and 600 kilograms of prime rib to the patrons on Sunday looking to experience the western food in their corporate boxes and special events areas. In addition to these prime item patrons will chow down on 11,000 oysters. Then there are vegetables, salad, sushi, fish, fruits, and stir fry dishes to ensure everyone has an outstanding experience.

Patrons will then finish off their meals – if they have room with a wide selection of desserts and slices including ice creams – the team think that these will be over 200,000 items consumed by the patrons in attendance.

“It is good, I enjoy it, it is challenging – the business in the last few months has continued to grow – I am looking forward to Sunday,” said Suter.

When asked about Sunday – will everything go alright, Suter said “it must be right, normally it will be okay – I hope so – normally we check everything a few times so everything is ready”

Come Sunday the food for the patrons is terribly important but brand is king – the HKJC is front and centre with their long successful partnership with LONGINES.

For those who have never been to Sha Tin I can vouch for the food that Suter and his team provides to guests every week. It is about craftsmanship and ensuring the high-quality guest experience.

Whilst we focus on the food – I would ponder the amount of alcohol, wines, beers, spirits, soft drinks and water along with the hot beverages that patrons will consume on Sunday. I think the large Australian contingent of groups coming will ensure records are created in 2024.

I wish his mammoth team all the very best on Sunday – and yes I will be having a crack at a few of his Boston lobsters for lunch!

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