Favourite restaurants of Bethan Clark, founder and director of Katterwall
Dim sum, oysters, curry and a blowout in Bordeaux, Clark has eclectic tastes
To be honest, I have fairly basic tastes with a considerable leaning to carbohydrates. One of my favourite places to eat in Hong Kong is the Michelin-star dumpling heaven-on-earth Din Tai Fung. The one in Tsim Sha Tsui (shop 306, 3/F, Silvercord, 30 Canton Road, tel: 2730 6928) is perfect for post-Cultural Centre eating and the one in Causeway Bay (68 Yee Wo Street, tel: 3160 8998) is great for recovering after an IKEA expedition or a trip to Central Library. Pretty much everything is delicious, including the greens, and I would never usually say that.
Places come and go with incredible speed near my office in Queen’s Road Central. Currently I am enjoying the light masala poppadoms and creamy dal makhani at Namaste Kitchen (38 Queen’s Road West, Sheung Wan, tel: 2795 7555), a small outfit with very fresh curry and bread.
When I’m not eating carbs, I love oysters and had a particularly great session at ANA Oyster & Grill (4/F, Kyoto Place, 491-499 Lockhart Road, Causeway Bay, tel: 2573 3344) after the birth of my daughter.
Having spent the best part of year not eating them, I made up for it with two platters of oysters from around the world, which they arrange in flavour order. Sublime and mind-meltingly expensive.
