Anty Fung
| Speciality | Wine |
|---|---|
| From | Hong Kong |
| Company | HIP Cellar & AnOther Place and Mato Coffee Wine |
| Position | General Manager and Co-Founder |
| Website | |
| Contact | anty@hipcellar.com |
| antyfung | |
| @antyfung | |
| Anty Fung 安迪風 |
#2023judge
A DipWSET, Certified Sommelier and Certified Specialist of Wine, Anty has recently founded mato, an innovative wine, coffee and food concept featuring monthly changing All You Can Taste selections. She currently divides her time between mato, Hip Cellar, a professional wine storage and a wine-and-dine concept AnOther Place, online wine trading platform WWXplorer and teaching WSET courses at MWM Wine School by Debra Meiburg MW. Anty has diversified her global understanding of wine and food and beverage management with professional exposure in Hong Kong, Las Vegas and Maldives.
"Over the years I've always tried to enrich my own assessment of wines to go beyond sensory, structural and quality assessment and incorporate textural and commerciability considerations. I'd like to bring these components to the table when being part of the judging panel. The goal is to not only find outstanding wines representative of different wine regions; but also to ensure that they will find effective channels to get to the hands of end consumers in HK and China markets."
"My favourite part of judging in HK IWSC is that the camaraderie and fun of HKIWSC judging is truly infectious! Surely much of it involves serious, reflective judging, the remainder of time I particularly enjoy exchanges with the Honorary international judge on recent trends of viticulture, vinification and their local market's taste evolution. It is equally fun doing the food and wine pairing session - after all the most enjoyable part about wines is to enjoy them with food!"
"I am definitely looking forward to reconnecting with fellow wine judges this year - after all, year 2020 has gone by with much wine events cancelled and postponed, thus making this year's HKIWSC a precious opportunity for us all to gather and exchange thoughts. Would love to hear how different aspects of the wine profession cope with the challenges of this global pandemic."
