Where a French restaurant chef eats world’s best suckling pig, and more, in Hong Kong
- For Daniel Calvert, Pang’s Kitchen is the Hong Kong equivalent of a Parisian bistro, while Seventh Son is the place to go for an education in Cantonese food
- He tells us where he gets his banh mi deliveries from, and why he’s a fan of Danny Yip at The Chairman and Matt Abergel at Ronin
Daniel Calvert was born in England, but he specialises in French cuisine and he is the head chef of Belon restaurant in SoHo.
I prefer high-quality casual dining experiences, preferably at restaurants where we have a personal relationship with the team, because it somehow makes the food taste better.
I have many favourites in Hong Kong. Pang’s Kitchen (25 Yik Yam Street, Happy Valley, tel: 2838 5462) is the Cantonese version of a local Paris bistro.
It’s a neighbourhood restaurant and the menu doesn’t change often so you just go back for your favourites. I go frequently and have developed a good rapport with them. We bring our own wine and it feels like they are welcoming us into their home. A must-try is their take on sweet and sour pork with strawberries.
