Where well travelled Hong Kong foodie goes for home comforts and world cuisines
Daniel Cheung, food and beverage marketing and PR professional, is a sucker for good Cantonese food, including seafood, dim sum and dai pai dong dishes, as well as Japanese, northern Indian, Vietnamese and classic French cuisine
I eat with my mouth, not my eyes. An Instagram-friendly dish may not necessarily be a hit with me. As a Hongkonger who has lived in five countries, I can safely say I have quite a global and adventurous palate. Plus, I tend to support chefs who have strong convictions, a clear vision and interesting personalities.
I like restaurants that have soul, reflecting its location and people. Seventh Son (3/F, The Wharney Guang Dong Hotel, 57-73 Lockhart Road, Wan Chai, tel: 2892 2888), in my neighbourhood, is my weekly go-to spot for textbook dim sum and classic Cantonese dishes. They do amazing roasted suckling pig.
Hidden (Room D, 3/F Prosperous Commercial Building, 54 Jardine’s Bazaar, Causeway Bay, tel: 2504 1511) is a favourite of many chefs, serving top notch kushikatsu and shochu until 4am.
I absolutely love northern Indian food, hence I am beyond excited by new favourite, New Punjab Club (World Wide Commercial Building, 34 Wyndham Street, Central, tel: 2368 1223). Its chef, Palash Mitra, used to run Gymkhana in Mayfair, which I used to frequent when I lived in London.
As a seafood lover, I like taking friends from abroad to Kin’s Kitchen (5/F, W Square, 314-324 Hennessy Road, Wan Chai, tel: 2571 0913) for dinner. The father and son team of chef-restaurateur Lau Kin-wai and Lau Chun are friends and they specialise in the freshest seafood and well-executed poultry dishes.
I also like taking guests to Tian Xiang Restaurant (Lee Tak Cheong Mansion, 98 Yee Kuk Street, Sham Shui Po, tel: 6176 9703), a dai pai dong with no English signage, for fantastic wok-fried creations and great street vibes.
A casual lunch for me is Honbo (New Sun House, 6-7 Sun Street, Wan Chai, tel: 2567 8970) for simple but pretty high-quality burgers. They celebrate local ingredients including local beef and hydroponic veg from Yuen Long farms.
In Central, I always swing by Co Thanh (2-4 Kau U Fong, Central, no phone) where chef Son Pham makes the finest bun bo Hue and banh mi cha ca.
For celebration meals, I like to be surprised by the chef. Okra Bar (110 Queen’s Road West, Sai Ying Pun, tel: 2806 1038), chef Max Levy’s intimate eight-seater sushi bar located above his more casual Okra Kitchen, is one of my favourites as it ticks those boxes.
It’s private and the omakase menu showcases his take on modern Japanese cuisine. I think his sustainable dry-aged tuna is among the best dishes in the city. Stay past midnight on Saturday nights and they’ll serve up special craft cocktails.
I trained in [classic] French cuisine when I lived in London so obviously I very much enjoy French cooking. I like Jacky Tauvry’s [food at] Pierre (25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, tel: 2825 4001), David Lai’s Neighborhood (61-63 Hollywood Road, Central, tel: 2617 0891), and Daniel Calvert’s Belon (41 Elgin Street, SoHo, tel: 2152 2872).