Most of us may not be able to eat or drink our way across Hong Kong right now, but we can learn to cook our way across the foodie paradise.

The annual Hong Kong Wine & Dine Festival has gone virtual in 2020, with a series of nearly three dozen online master classes featuring several of Hong Kong’s top chefs and bartenders.

“Despite the COVID-19 outbreak this year, we hope people can continue to enjoy Hong Kong's unique dining culture,” Dr. YK Pang, Hong Kong Tourism Board chairman, said in announcing the festival’s lineup.

This weekend’s agenda features a paella-making class with Barcelona-born chef Ferran Tadeo of La Rambla by Catalunya, a central Hong Kong spot known for its harbor views and expansive weekend brunches, and a Venezuelan tamale-making class with executive chef Ricardo Chaneton of Mono, an intimate fine-dining venue known for its pricey tasting menus.

Programming began in late November and runs through mid-December, but don’t fret if you missed the festival’s earlier classes, as they’re still available for livestreaming on YouTube.

The cooking classes, which replace what would normally be a four-day in-person event, take participants on a culinary journey around the world.

Learn how to pair caviar and cheese with the perfect wines from Eric Kwok, former chief sommelier at Hong Kong’s iconic Mandarin Oriental hotel, or master chef Dai Lung’s Sorrowful Rice, made famous in the 1996 movie "God of Cookery." The pork belly char siew is served on rice with a sunny-side up egg.

Looking for a healthier holiday treat? Learn how to make vegan and refined sugar-free apple pie from The Cakery founder Shirley Kwok, a former banker-turned-baker whose focus is creating treats for people with special dietary needs.

Each class is between 30 and 45 minutes long and is free to watch. For more information and the full program of online master classes, visit the Hong Kong Wine & Dine Festival page.