Where a noodle, bread and dumpling lover eats in Hong Kong
- Cherry Cheung inherited her grandparents’ northern Chinese taste buds and has a weakness for simple meals done well
- When she goes upmarket she aims high – literally
Communications and public relations professional Cherry Cheung is the founder of Atelier 88, a Hong Kong consultancy which focuses on art, culture and luxury. She is a member of the fundraising committee of the Hong Kong Philharmonic Orchestra.
I was born in Hong Kong but my family came in the 1950s from Henan province in northern China. I grew up with my grandparents and naturally inherited their northern taste buds: I am a noodle, bread and dumpling person.
As a Kwun Yum follower I do not eat beef, and I’ve become reluctant to eat any red meat. But I do consume chicken, pork and seafood.
For noodles I like going to Heung Jie Yunnan Noodle (49 Heung Wo Street, Tsuen Wan, tel: 2109 0093). The soup base mixes well with the noodles and is not too strong or too light. It’s very rare for a shop to not use MSG but they don’t, so I feel comfortable eating there regularly. I go at least once a week.
Japanese chain Ichiran (three locations including Lockhart House, 440 Jaffe Road, Causeway Bay, tel: 2152 4040) is also a favourite when I crave a bowl of authentic Japanese ramen. The noodle texture, grilled pork, egg and soup base are as high quality as in Japan.
I love the local type of soft white bread served with the daily set in every local cha chaan teng. Nowhere is it more tasty than Australia Dairy Company (47-49 Parkes Street, Jordan, tel: 2730 1356).