Favourite Hong Kong restaurants of PR director Kevin Lam, from a snake soup joint to deep fried Japanese and shochu
A fan of Cantonese cuisine, including baked lobster, Sinclair Communications director also likes deep-fried Japanese food, European chargrilled meat and seafood; his weekend favourite is a decadent dessert with a coffee
food, as in life, I love exploring the road less travelled. I love going to new restaurants and always try to select the most interesting dishes. Hong Kong is such a commercial city, the rent is high, the cost of produce is high, and so I appreciate the bravery of chefs and restaurant owners who create dishes, even if they’re not profitable, that showcase their passion for food.
I love supporting local brands and that you can find just about any cuisine in Hong Kong, but I still believe the must-try cuisine is local food. Chuk Yuen Seafood Restaurant (3 Connaught Road West, Sheung Wan, tel: 2668 9638) has a 40-year history, and offers an authentic taste of Hong Kong. The owner says he was the first in Hong Kong to serve baked lobster with cheese sauce – I’m not sure how true this is, but I am sure that it’s one of the best in town.
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I’m not usually a fan of deep-fried foods, but one Japanese deep fried restaurant in Causeway Bay has managed to change my mind. Hidden (Room D, 3/F Prosperous Commercial Building, 54 Jardine’s Bazaar, Causeway Bay, tel: 2504 1511) basically serves deep-fried foods only, in a typical Japanese style. The Japanese restaurant owner also has a wide selection of shochu, and every time I’m there I ask him to pick a glass of something for me to pair with my deep-fried dishes. Oishii!
Sometimes I find myself drinking more than eating – and soup is my favourite “drink”. The soup at Ser Wong Fun (30 Cochrane Street, Central, tel: 2543 1032) – known for its snake recipes – is my cup of tea, and it’s not far from my office, meaning I can quickly recharge my batteries between meetings.