Favourite Hong Kong restaurants of boutique food store manager Mark Chan
Adventurous eater Chan has international tastes: dim sum, Hawaiian, Italian, Indian, European, roast goose, Nordic, classic Cantonese and xiaolongbao, washed down with a fine cocktail or two
I like bold, intense flavours. I’m pretty adventurous when it comes to cuisine. I prefer family-style sharing with good conversation, so casual restaurants are more up my street.
Among my preferences are Poke (124 Leighton Road, Causeway Bay, tel: 5986 6398) especially the poke and ahi-san. It’s good, honest food.
208 Duecento Otto (208 Hollywood Road, Sheung Wan, tel: 2549 0208) is one of my favourite restaurants, as one of my mentors, Michael Bolam, is the executive chef. It’s known for Neapolitan pizzas but they also offer some of the best and [most] comforting Italian food in Hong Kong. I can’t resist the wagyu and mortadella meatballs with lardo di Colonnata.
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I recently moved but used to eat at the no-frills Indian Curry Express (Rockson Mansion, 27 Water Street, Sai Ying Pun, tel: 6744 6915) at least twice a month. It specialises in absolutely authentic Indian food made in the humblest of shops. It’s run by the loveliest people. They are always welcoming, whether you are grabbing takeaway or sitting at one of their three tables. It’s easily one of the best value-for-money meals in town.
David Lai’s Neighborhood (61-63 Hollywood Road, SoHo, tel: 2617 0891) is a must visit. The risotto and sweetcorn are favourites, but the menu changes often enough that there is always something new and interesting. The service is friendly and I like how intimate and tucked away it feels. They have a great selection of wines by the glass with some lesser seen varietals. I always finish up with cheese.
Quinary (56-58 Hollywood Road, SoHo, tel: 2851 3223) is a great spot for a cocktail before and/or after dinner.
I can’t get enough of Roast Goose King (119 Fuk Wing Street, Sham Shui Po, tel: 2725 9118). I was taken there with colleagues when I first arrived in Hong Kong and was blown away by the roast goose and pork belly. It’s still some of the best roast meat I’ve had, and it’s a classic Hong Kong experience I’ll always take visitors for.
For dim sum, you can’t beat Lung King Heen (Podium 4, Four Seasons Hotel, 8 Finance Street, Central, tel: 3196 8880).
Frantzen’s Kitchen (11 Upper Station Street, Sheung Wan, tel: 2559 8508) served me the best meal I’ve had in Hong Kong. It costs an arm and a leg, butit’s money well spent. Every dish is a knockout, and my partner and I love sitting at the counter and watching the chefs work. Absolutely magical.
My guilty pleasure is Crystal Jade La Mian Xiao Long Bao (various locations including Shop 2018, IFC, 1 Harbour View Street, Central, tel: 2295 3811). The minute I get off the plane at the airport, I head there. I’ll tuck into the braised beef with chilli oil noodles, green beans with minced pork and, of course, xiao long bao.