Where a Hong Kong foodie who seeks immaculate execution goes to eat
Stephen Hui was trained in the art of cooking from a young age so when he goes out he likes trying classic and complicated dishes to gauge a chef’s skill
Stephen Hui is a former schoolteacher and political assistant to various Legco members who turned to a less stressful life as a copywriter and editor.
My Cantonese family treasures good food and the art of cooking. We all started cooking relatively young and were trained to identify good ingredients in wet markets, talk to the merchants, help out with preparation at home and cook under supervision from my parents.
At restaurants I like trying really classic or really complicated dishes to gauge a chef’s skills. But I also appreciate value for money and good service. I don’t mind innovation if it works and I generally find the simpler the dish, the more difficult it is to make it taste great.
Places I enjoy include Luk Yu Tea House (24 Stanley Street, Central, tel: 2523 5464). I am the third generation of my family to go there for classic dim sum and dishes that can’t be found anywhere else.
Shoreditch (18 Catchick Street, Kennedy Town, tel: 2242 3777) offers consistently high-quality ingredients and cooking. I like their eagerness to introduce new dishes every once in a while. The décor is also cool and modern.
For classic pub food with a twist, The Globe (Garley Building, 45-53 Graham Street, Central, tel: 2543 1941) is excellent. They’re willing to innovate and experiment without overdoing it. They also serve the best Bloody Mary I’ve ever tasted.