Chachawan restaurant manager Tunny Grattidge shares his go-to eateries and bars
From the best burgers to the coolest cocktails, this international foodie knows Hong Kong's hottest hangouts
I’ve lived and worked all over Australia, Europe and Asia, so have been fortunate to get to know a lot of different cuisines. I‘m a big fan of simple flavours done well; it doesn’t matter what the ingredients are as long as the flavours are really popping.
For breakfast, I love to start the day at The Cupping Room (287-299 Queen’s Road, Central [entrance on Cleverly Street], tel: 2799 3398) for its brioche French toast with caramelised bananas and maple syrup. The coffee is really good, so if I’m in the mood then I’ll order a flat white.
I love a good burger, and the bacon cheeseburger at Beef & Liberty (2/F 23 Wing Fung Street, Wan Chai, tel: 2811 3009) is the best I’ve had in Hong Kong. It’s thick, juicy and full of flavour and the bacon jam really pulls the whole thing together.
22 Ships (22 Ship Street, Wan Chai, tel: 2555 0722) is a go-to, they have amazing food and service. The scallop ceviche is simple yet punchy, and you can’t leave without having the Berkshire pork and foie gras burgers. I told you, I like burgers.
As a bartender, I pride myself on knowing some of the best watering holes in town. I love hanging out at Back Bar (1-7 Ship Street, Wan Chai, tel: 2555 0628) – the hidden bar tucked behind Ham & Sherry. It has a great vibe and Ryan Nightingale makes banging drinks. My favourite is the Batched & Barreled Boulevard Boilermaker, a simple blend of High West double rye, East India Solera, Campari and a shot of ale.