Favourite Hong Kong restaurants of Chris Przemyski, Flying Pig Bistro founder
Seafood, Vietnamese, eggs benedict and French desserts washed down with a single malt at Brunch Club, Chom Chom, Kui Kee and Isono
Food was the centre of my life growing up. I grew up watching my grandmother cook in her kitchen; her passion became my passion. This is why I love to be in this industry – to continue sharing my passion onto the plates of Flying Pig Bistro.
I love to start my day cosy and quiet, with a good meditation. I go to Brunch Club (70 Peel Street, Central, tel: 2526 8861) for its amazing eggs benedict with chorizo and mushroom.
For lunch, I prefer it light but flavoursome so I love Chom Chom (58-60 Peel Street, SoHo, tel: 2810 0850). An atmosphere that is vibrant with a harmonious crowd is a perfect place to meet new people while enjoying your meal. My favourite dish is the shaking beef – it shakes my taste buds for more!
For dinner I prefer my secret spot, Kui Kee Seafood Restaurant (16 Bowrington Road, Wan Chai, tel: 2838 8998). It’s not fancy but that is why I love it – it’s a real local experience. The owner is friendly, always recommending the freshest dishes and making sure it is cooked to your specific liking. They dish up the best seafood – steamed scallops, razor clams with mashed garlic. Its deep-fried pigeon is also mouth-wateringly delicious and great washed down with a glass of Tsingtao.
I always savour my dessert and one of my favourites is the apple tarte tatin with vanilla ice-cream from Isono (6/F Block B PMQ, 35 Aberdeen Street, Central, tel: 2156 0688). It is a massive portion and good for four to share. The flavour’s to die for and if course it has to be paired with a cup of freshly brewed coffee – black, no sugar.
When it’s time to hang out for a drink with friends, I go to Angel’s Share (2/F Amber Lodge, 23 Hollywood Road, Central, tel: 2805 8388). It’s an intimate experience, a modern and classy concept but at the same time, it feels homey and relaxing. For people who are whisky drinkers, you must check out their fine collection. I usually prefer mine neat – Balvenie 12-Year Double Wood.
When I’m in Dublin I head to Pichet Bistro (14-15 Trinity Street D2, tel: +353 1 677 1060), a chic Michelin-star restaurant that’s quaint yet modern right in the heart of the city. I treasure everything about this place because I learned so much there. And Nick Munier from Hell’s Kitchen taught me everything I need to know about restaurant management.