Sushi, dim sum, and Western treats: where a brunch-loving dessert restaurateur eats in Hong Kong
- Larvina Wong is a fan of modern and classic Chinese cuisine, sushi and of course, desserts
- Sunday brunch is a favourite, and she loves Peking Duck and egg custard
Chinese-Canadian Larvina Wong is the co-founder of Igloo Dessert Bar at the Star Ferry in Central, Hong Kong.
I am pretty adventurous. I like to try different cuisines and get inspired by ingredients and pairings. You may even see some of these flavours pop up in Igloo’s test kitchen gelato.
I always look forward to brunch. It is my event of the week. It’s not alcoholism if it’s brunch.
For dim sum, Shanghai Lu Yang Cun (11/F World Trade Centre, 280 Gloucester Road, Causeway Bay, tel: 2881 6669) serves a tea-infused duck that is incredible. It’s like Peking duck with a hot steamed bun. The slow-braised pork belly is also exceptional. Also try the smoked pine nut, ham and vegetable fried rice.
For visitors, Mott 32 (B/F Standard Chartered Bank Building, 4-4A Des Voeux Road Central, tel: 2885 8688) is hands down my number one pick. Their renowned Peking duck is smoked with apple wood, prepared in a custom oven and air-dried. It takes 48 hours.
For a cheaper option, I recommend Lan Fong Yuen (2 Gage Street, Central, tel: 2544 3895) which started as a hole-in-the-wall dai pai dong. Their most famous dish is chicken fillet with instant noodles and spring onion ginger sauce. For a perfect afternoon tea, pair it with Hong Kong-style silk stocking milk tea.
My go-to sushi spot is Sushi Kado (7 Elgin Street, SoHo, tel: 2982 1099) for omakase. My favourite is uni with the seaweed wrap. I love that place so much, I went the night before my scheduled C-section. I was not allowed to eat sushi during pregnancy, nor after birth, so I took this small window of opportunity and went all-out that night.
VEA (29/F-30/F The Wellington, 198 Wellington Street, Central, tel: 2711 8639), in my opinion, is the ultimate Hong Kong dining experience. Chef Vicky Cheng prepares every dish in front of you so you see all the action, combining unique Asian ingredients with French finesse. The egg with truffle, Parmesan and caviar is a favourite.
Chung So Dessert (31 Yiu Wa Street, Causeway Bay, tel: 3580 2968) is my guilty pleasure. My husband would bring home a special treat on tough weeks. Sometimes, I even skip meals and go straight for my favourite logan sorbet or mango and ginger with sweet tofu.
Yee Shun Milk Company (several locations including 506 Lockhart Road, Causeway Bay, tel: 2591 1837) is another safe haven. I used to go there with my dad when I was in kindergarten and get the double layer steamed egg custard. The best part is picking up the top layer of the steamed egg.
