Sushi, ramen, noodle soup: where a brand builder gets his Asian fixes in Hong Kong
- Brian Ma, who helps labels with marketing and identity, loves a restaurant with a story
- Noodles are a favourite, whether dan dan noodles, fish ball noodles or chicken ramen
Trained in design and architecture, Brian Ma works in brand building and business design and marketing. His company, Iconic Services, helps labels create their own store environments and identities.
Ever since I was young, I enjoyed cooking, but my dad didn’t want me to be a chef. He thought it was too behind- the-scenes and he didn’t want his son to do that.
I jumped to the other side and became more of a critic of food. Since my dad was very traditional, we always had Chinese food, but my mom was more adventurous. I think I skew more to my mother’s side. I’m not interested in chasing stars. I’m more interested in stories.
I like VEA Restaurant and Lounge (29/F-30/F, The Wellington, 198 Wellington Street, Central, tel: 2711 8639) for the way chef Vicky Cheng uses local ingredients. I like his story of how he left his old job and girlfriend in Toronto and backpacked to New York and ended up working for chef Daniel Boulud. His attention to detail is very particular.
I also like Uwe (252 Hollywood Road, Sheung Wan, tel: 2546 8665). Again, I like the story of how Uwe Opocensky left the Mandarin Oriental for Beef & Liberty with the condition that he could do another restaurant. I like his presentations – how he paints his food and uses [bone marrow] to create candles, and he’s very tasteful and smart. The service is very good.