Favourite Hong Kong restaurants of Jason Cohen, hotel consultant: from Little Bao to Ho Lee Fook

Hongkonger Cohen loves Cantonese food: dim sum, roast goose, typhoon shelter crab and funky bao. He also enjoys Japanese roast meat and sushi, and has a soft spot for a decent Indian curry

Hong Kong dining & recommendations

Andrew Sun

Published: 6:18pm, 14 Nov 2017

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I definitely like food and am willing to eat and try anything at anytime. Being a Hong Kong boy, I love Chinese food. Given the choice, I’ll generally choose Asian food over Western. I don’t like anything too fancy or too complicated, and much prefer honest simple dishes.

Ho Lee Fook (1-5 Elgin Street, SoHo, tel: 2810 0860) always amazes me as the food is outstanding, with a great atmosphere, and you can eat until you are extremely full and not spend too much money.

Kam’s Roast Goose (Po Wah Commercial Centre, 226 Hennessy Road, Wan Chai, tel: 5408 7740) is definitely a favourite. It was opened by one of the Yung Kee family’s brothers so they have many, many years of tradition and experience at cooking roast goose.

Little Bao (66 Staunton Street, SoHo, tel: 2194 0202) is great. Even though it is experimental, it’s reasonably priced and very tasty and I think it’s a unique experience for Hong Kong.

May Chow, chef owner at Little Bao. Photo: Paul Yeung

Che’s Cantonese (4/F The Broadway, 54-62 Lockhart Road, Wan Chai, tel: 2528 1123) is amazing for dim sum and I think one of Hong Kong’s best.

The New Punjab Club (34 Wyndham Street, Central, tel: 2368 1223) has some of the best Indian food I have eaten. It is really nice that they use top quality meats for their dishes as this is generally not the norm for Indian restaurants.

It’s the new restaurant from the Black Sheep group, which also operates Osteria Marzia in The Fleming (41 Fleming Road, Wan Chai, tel: 3607 2253).

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For special occasions, a traditional omakase experience at Sushi Sase (UG/F, Hilltop Plaza, 49 Hollywood Road, Central, tel: 2815 0455) is always my first choice. Book chef Sase’s little room in the back.

Yakiniku Great (255 Queen’s Road Central, Sheung Wan, tel: 3565 6129) is another favourite.

With visitors, China Club (13/F-14/F, Old Bank of China Building, Bank Street, Central, tel: 2521 8888) is always a good high-end choice as the building and artwork have so much history.

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However, TungPo (2/F, Java Road Municipal Services Building, 99 Java Road, North Point, tel: 2880 5224) in the North Point wet market is a proper culture shock.

I have two secret hideaways that are fantastic. A friend recently introduced me to Yuen Hing (Hon Way Mansion, 11 Hoi Kwong Street, Quarry Bay, tel: 2711 1311). It has recently moved from Kowloon. They have a roasted chicken wing stuffed with sticky rice, and roasted eel that tastes like char siu.

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Growing up, I used to spend some Sundays on junks and we used to always end up at the Causeway Bay typhoon shelter. The original restaurant there was called Hing Kee (1/F, Po Wah Commercial Building, 180 Nathan Road, Tsim Sha Tsui, tel: 2722 0022). They moved when the typhoon shelter closed. They specialise in dishes such as typhoon shelter crab and chilli and black bean clams; the food is authentic and just the way I remember it.

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