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Hong Kong dining recommendations

Where a fitness fanatic eats healthy meals in Hong Kong

  • Caroline Chow avoids processed foods, deep-fried dishes, cream and alcohol
  • She Googles the nutritional value of new foods, but admits to eating the odd guilty brownie
PUBLISHED : Tuesday, 08 January, 2019, 6:45pm
UPDATED : Tuesday, 08 January, 2019, 7:18pm

Caroline Chow, digital marketing director for Hong Kong design and events studio Ditoc, is a fitness enthusiast who is working towards becoming a certified fitness trainer.

I believe in “you are what you eat”, so I strive to maintain a well-balanced and clean diet without any sauce whenever I can.

Where scion of a Malaysian wonton noodles dynasty likes to eat in Hong Kong

I like high protein, high fibre and just a little fat from plants in my three main meals and two snacks breaks. I need it to maintain sufficient nutrients for my professional workouts, to build and gain muscle, and recover from my addictive fitness life.

If there are any foods I am unfamiliar with, I will Google their nutritional value first before dining. I try not to eat any processed foods, deep-fried foods, cream, fake local breads and ham, wine, spirits or syrup. But if I have any business meals or cocktail events, I will adjust my diet to maintain a balance.

I like to visit restaurants that put customers as the first priority and serve food that makes my body feel happy.

 Cicada (47 Elgin Street, SoHo, tel: 2662 3882) offers healthy comfort food with both traditional and modern twist of Asian casual dining at a space with unique retro Asian elements. I like their fresh and crunchy salads especially.

Linguini Fini (49 Elgin Street, SoHo, tel: 2387 6338) uses high quality seasonal ingredients, locally sourced. I believe that eating seasonal ingredients will benefit our digestion system and body. Linguini Fini has everything I want and makes me feel great because it also supports Hong Kong farms. Such social responsibility is rarely seen in Hong Kong.

I like the concept of Dim Sum Library (Shop 124, 1/F, Pacific Place, 88 Queensway, Admiralty, tel: 3643 0088), which uses the finest quality ingredients to enhance the Chinese flavours without changing the authenticity. My favourite dishes are the honey glazed Iberico pork char siu, the king prawn dumpling with spinach and seafood ravioli in lobster broth. It is so nice sitting in their modern setting enjoying traditional Chinese dim sum.

Tuen Mun’s Castle Peak Seafood Market, also known as Sam Shing Hui, (Sam Shing Estate, Castle Peak Bay, Tuen Mun) is my top choice to take visitors to experience Hong Kong. Live seafood can be purchased and brought to the nearby restaurants for cooking. This is one of Hong Kong’s unique selling points; we cannot find it anywhere else.

Pierre at the Mandarin Oriental Hotel (25/F Mandarin Oriental, 5 Connaught Road Central, tel: 2825 4001) is my top choice for a celebration. Dining at Pierre is impeccable, offering a multisensory approach from interior design, lighting, setting, music, acoustics to food design. Service is flawless and the staff can predict my need without even my raising a hand. The dishes are full of surprise, using the finest ingredients for dishes such as the garden pea ice cream. The flavours are well-balanced and complex with vivid colour combinations – like art pieces.

My guilty pleasures are the brownies and pistachio ice cream at Barista by Givres (7 Staunton Street, SoHo, tel: 9659 0816).