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Andrew Sun

Originally from Russia, Yulia Ezhikova is a certified sake sommelier. She is in charge of marketing at Sake Central in Hong Kong, where she is also assistant manager.
I’m an eclectic diner. I’m comfortable drinking champagne or sitting on a plastic chair enjoying curry.
Having grown up in Russia and lived in Vietnam, Japan and Hong Kong, my mindset is cosmopolitan.
As a hospitality professional, I love taking mental notes on details from menu structure, presentation and service, to the food and drink on show. I’m not demanding, but always attentive.


I love 11 Westside (1/F, The Hudson, 11 Davis Street, Kennedy Town), a vibrant Mexican restaurant tucked away in a lane. Chef Esdras Ochoa and bartender Daniel Eun are LA legends and both the food and drinks are top notch. The place has a lot of personality. Their cocktails are fun with ’90s West Coast hip hop songs for names.
An easy night out is Yardbird (154-158 Wing Lok Street, Sheung Wan, tel: 2547 9273), a yakitori establishment. The team truly works like a family. I love having some quick banter with chef-owner Matt Abergel and running into industry friends, most of whom are regulars. I order a selection of pickles, corn tempura and always the signature meatball with an egg yolk dip, accompanied by my favourite Fernet Hunter highball.

When friends visit, I have a list of bars for a fun night out. I’m biased but Sake Central (S109-113, 1/F, Block A, PMQ, 35 Aberdeen Street, Central, tel: 2656 6552) is always great to start with gentle fermented sake before going for stronger drinks elsewhere. We have over 300 artisanal sake bottles and a seasonal otsumami menu by chef Lok Yan-li.
The next must-try bar is COA (Wah Shin House, 6-10 Shin Hing Street, Central, tel: 2813 5787), an ode to agave spirits. This industry favourite consistently serves some of the best cocktails. Founder and bartender Jay Khan curates an incredible collection of mescal and tequila and his Noma-inspired fermentation projects frame agave-based spirits with an element of surprise.
My tour also includes the famous PDT (entrance through MO Bar, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, tel: 2132 0110). Bartender Adam Schmidt keeps New York standards while creating his own following. The hidden telephone booth entrance never gets old. It remains the rare bar I trust with an off menu cocktail. The late night snacks and hot dogs, by chef Richard Ekkebus, are impeccable.


Arcane (3/F, 18 On Lan Street, Central, tel: 2728 0178) by chef Shane Osborne is a favourite celebration dinner place. Unlike other fine dining restaurants, Arcane does not have tasting menus or wine pairings. This opens the door to picking your own adventure, and there’s something to be said for ordering less variety. It’s cosy and discreet, and the produce-driven dishes are light yet sophisticated.
Another spoil-yourself favourite is Frantzen’s Kitchen (11 Upper Station Street, Sheung Wan, tel: 2559 8508) for the signature French toast with melted cheese and truffle accompanied by a glass of Chartogne-Taillet.
I also enjoy an artisanal cheese platter with a breathtaking view at the classy Caprice (Podium 6, Four Seasons Hotel, 8 Finance Street, Central, tel: 3196 8860).


Working late hours, I have a soft spot for recently opened Nojo Ramen (45 Pottinger Street, Central, tel: 2415 1333) for a late night noodle fix, and Under Bridge Spicy Crab (414-424 Jaffe Road, Causeway Bay, tel: 2573 7698) for their signature fried garlic and seafood combo.


 


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Food & Drink


Yulia Ezhikova knows her champagne, mescal and tequila; she reveals where to take friends for great cocktails, and the best spot for late-night noodles.
She also tells us her must-order yakitori at Yardbird, and where to go to spoil yourself



From a Mexican restaurant in Kennedy Town to yakitori at Yardbird, Yulia Ezhikova knows what she likes to eat, and the drinks to pair it with. She also tells us the bars she takes friends for a night of great cocktails.


Where to eat in Hong Kong

Food and Drinks