Chefs lead unsociable lives. They usually work six days a week, including weekends and public holidays. Many work split shifts - they prepare food in the morning, cook for the lunch crowd, take a few hours' break then head back to the kitchen to do the same thing again for the dinner guests.
After standing over a hot stove for 12 hours or more, chefs are eager to eat any food other than their own. And when they're chowing down at 11pm or later, don't expect them to be hungry for caviar and foie gras. Many have worked with these luxury ingredients all day and are probably sick at the sight of them.
Even when they're relaxing, chefs are usually still looking for a well-cooked meal - and we wanted to get into the mind (or the stomach) of some of Hong Kong's best chefs to find out where they eat when they're winding down after hours.
Richard Ekkebus, of Michelin two-star Amber at the Mandarin Landmark, says that, unlike other foodie cities such as New York and Paris, Hong Kong doesn't have a place where chefs meet after hours.
'The closest thing we have is The Pawn (62 Johnston Road, Wan Chai) - we usually meet there once a month. Owner Paulo Pong does wine tastings and serves food - it's a place where you'll meet up with all the Michelin-star chefs. I've always said the person who starts a restaurant that's open late and targets the trade will be wealthy.'
So, while chefs are scattered across Hong Kong in their free time, there is a uniting spirit - or more aptly, spirits are a uniting theme in the places where they choose to eat. Whether it's beer, wine or stronger spirits such as shochu and sake, most chefs are looking to down a few drinks with a plate of good food in a convivial atmosphere.
