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Andrew Sun

Former investment banker turned brewmaster, Rohit Dugar is the founder of Hong Kong’s Young Master Brewery. 
I have fairly diverse tastes. I equally enjoy hole-in-the-wall gems as I do restaurants with elaborate offerings.
Ultimately, I seek places with honest substance, soul and old-fashioned hospitality more than over reliance on gimmicks or trends.
Perhaps an occupational hazard, but I have an extra appreciation for places that are thoughtful about their beverage programmes as much as food, interiors and hospitality.

Everything is on point at Ho Lee Fook (1-5 Elgin Street, SoHo, tel: 2810 0860) for a relaxed meal with friends. I particularly enjoy washing down their lamb ribs with a can of Dad Bod, their house beer.
 As a beer maker, I have special admiration for chefs that execute with precision.

Belon (41 Elgin Street, SoHo, tel: 2152 2872) is a perfect example of a restaurant where every dish is meticulous. Their hospitality is also flawless, and the wine list with lots of natural wine options rounds out the experience.
I am also a fan of Aaharn (1/F Armoury Building 02, Tai Kwun, 10 Hollywood Road, Central, tel: 2703 9111) for delicious food with vibrant and sometimes unexpected flavours, all in a beautiful historic setting.
I would take visitors to Ki’s Roasted Goose (various locations including 423-425 Hennessy Road, Wan Chai, tel: 2882 3443) for lunch. I am a fan of their goose which is extra smoky.

After lunch, we might stop for leisurely pints and conversation at one of our taprooms, like Second Draft (98 Tung Lo Wan Road, Tai Hang, tel: 2656 0232) or Alvy’s (8 Holland Street, Kennedy Town, tel: 2312 2996).
I love spicy food, and hotpot with friends is a great way to get some nourishment after a few beers. My pick is Liu Yi Shou Chong Qing Hot Pot (four locations including Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay, tel: 2110 8889). We always order way too much food and it’s always a great time.
I find visitors especially appreciate when we introduce them to specials like chicken testicles and duck blood to go with the fiery broth. Wash it all down with copious amounts of cold beer for a memorable evening.

Sushi Shikon (7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, tel: 2643 6800) is the first place I think of for a special occasion.
Chef Kaki-san is not only incredibly talented, but also a great guy to chat with. Their abalone with liver sauce is laden with umami and so moreish that I dream about it for weeks after a meal there.
While still a big splurge, their lunch deal is much more reasonably priced and well worth it.

I also like good old fashioned steakhouses for a celebratory dinner.
The Grand Hyatt Steakhouse (Grand Hyatt, 1 Harbour Road, Wan Chai, tel: 2584 7722) and Wolfgang’s (1/F, Printing House, 6 Duddell Street, Central, tel: 3990 1646) are both go-to spots for a classic steak.

For drinks, I am a fan of Captain’s Bar (Mandarin Oriental Hong Kong, 5 Connaught Road Central, tel: 2825 4006) for being such a solid city institution. Also, Jay [the bartender] at Coa (Wah Shin House, 6-10 Shin Hing Street, Central, tel: 2813 5787) makes complex yet balanced mezcal-based cocktails.





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Whole roasted chicken at Belon in SoHo, Hong Kong. Photo: Black Sheep Restaurants

Reuben Sandwich at Second Draft bar, 98 Tung Lo Wan Road, Hong Kong on November 09, 2016. 09NOV16 [BAR REVIEW FEATURES] SCMP/David Wong

Rib Eye steak from Grand Hyatt Steakhouse at the Grand Hyatt Hotel in Wanchai. 08AUG12

Interior shot at Captain’s Bar with lively evening atmosphere, Mandarin oriental, for SR christmas bar listing

Lamb ribs paired with Dad Bod Pale Ale, Ho Lee Fook, Central. 01NOV19 [FEATURES] SCMP / Jonathan Wong

Chef Yoshiharu Kakinuma and his comfort food Takikomi Hogan at Sushi Shikon in Central. 31MAR20 SCMP / Xiaomei Chen

BELON interior Photo Handout

Rohit Dugar, the founder of Hong Kong’s Young Master Brewery, shares his favourite Hong Kong restaurants and bars.

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Signature deep fried Gillardeau Oyster Chilled cherry tomato marinated with avocado oil and plum wine jelly Lychee wood roasted goose, Jade Dragon, Hong Kong. Photo: Jade Dragon

Slow-cooked Westholme beef cheek with abalone and white truffle, Jade Dragon, Hong Kong.[05APRIL2020 Q&A POST MAGAZINE]CREDIT: JADE DRAGON

Chef Kelvin Au Yeung, of Macau’s three-Michelin-starred restaurant, Jade Dragon. Photo: Jade Dragon

Congee so good he’s been going since his teens: favourite Hong Kong restaurants of a hotel wine director

Fish congee from Sang Kee Congee in Sheung Wan is a big favourite of the Landmark Mandarin Oriental hotel’s wine director, John Chan. Photo: Jonathan Wong

Handout image shows Moni Stand, 1/F, 5 Tak Lung Back Street, Sai Kung.CREDIT: Moni Stand

Marinated goose slices platter from Hung's Delicacies in Kwun Tong. 06APR16 [FEATURES] SCMP/Jonathan Wong

John Chan is the wine director of the Landmark Mandarin Oriental hotel [IKAP] CREDIT: John Chan

BBQ pork, Char SiuCREDIT: SHUTTERSTOCK

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Poached fish in hot chilli oil at Sijie Sichuan Restaurant, Hong Kong.

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Crispy diced chicken with dried chillis and Sichuan peppercorns at Sichuan Lab in Wan Chai. 11JUL19 [FEATURES] SCMP / Xiaomei Chen

Si Chuan liang mian (cold tossed noodles) photographed at the Sijie Sichuan Cuisine Restaurant in Causeway Bay. 27MAY19 [FEATURES FOOD] SCMP / May Tse

Wine writer and Chinese social media strategist Natalie Wang is a native of Chongqing in southwest China and enjoys eating fiery Sichuan food in Hong Kong. She reveals her go-to places, and her love of Cantonese dim sum. Photo: Natalie Wang

Lifestyle

Food & Drink


Rohit Dugar, founder of Young Master Brewery, has diverse tastes, and values hospitality over trendy gimmicks
French food at Belon, roast goose at Ki’s Roasted Goose and hotpot are all favourites



Nothing in Hong Kong beats hotpot with friends after a few beers, says Young Master Brewery founder Rohit Dugar. A man of varied tastes, he enjoys everything from French cuisine to Thai to a classic steak.


Where to eat in Hong Kong