Favourite Hong Kong restaurants of Jonathan Bui, restaurateur and bar owner
From a Chiu Chow family, Bui likes Pak Loh Chiu Chow and Australia Dairy Company for comfort food, Caprice and Little Bao when he has guests to impress, and a Japanese whisky bar to unwind
I’m definitely an adventurous eater. Our family has roots in the food and beverage industry so I was exposed to lots of different ingredients and cuisines from a young age. In general, I try to eat healthy but sometimes I can’t help indulging. I usually start the day with a croissant or egg sandwich with soy milk cappuccino, then for lunch I’ll have a simple salad or sandwich, and anything goes for dinner.
My family is Chiu Chow, so when it comes to comfort food nothing beats [my company’s] Pak Loh Chiu Chow restaurants. My favourite is the Times Square outlet (shop 1002, 10/F Times Square, 1 Matheson Street, Causeway Bay, tel: 2577 1163) because it always brings back lots of fond memories. I’ve been eating there since I could walk. It’s all about the ingredients, and the chefs don’t ruin them with excess sauce or oil. I particularly love the bitter gourd with pork ribs, bean curd chicken, the cold crab, and Chiu Chow congee, especially when I’ve had a bad day.
I also love the egg sandwich at Australia Dairy Company (47-49 Parkes Street, Jordan, tel: 2730 1356). No other establishment in Hong Kong offers such a fluffy egg with that price, speed and consistency.
Yuet Wah Hui Seafood Restaurant (405-419 Lockhart Road, Wan Chai, tel: 2591 6803) makes my favourite typhoon chilli crab. The chefs have great skills in handling a wok. It’s not easy to fry a crab so it’s piping hot without overcooking it, and the amount of spices is always on point. I love ordering fried rice to [finish] up the chilli and garlic. Always ask for extra spicy.