Where a Hong Kong hotel concierge loves to eat on his days off – Sichuan and Cantonese restaurants from high-end to family-style

Mike Yuen, chief concierge at the Landmark Mandarin Oriental, likes all kinds of Chinese food, and doesn’t worry about the decor or the view from the restaurant

He likes high-end Peking duck at Mott 32, and chicken in special soy sauce at a Sham Shui Po dai pai dong

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Mike Yuen, chief concierge at the Landmark Mandarin Oriental, Hong Kong. Photo: courtesy of Mike Yuen

Published: 4:15pm, 24 Jun 2020Updated: 9:02pm, 25 Jun 2020

Mike Yuen has worked in the guest services industry for more than 15 years and is the chief concierge of the Landmark Mandarin Oriental hotel.

I’m an easy person who is not picky about the environment or the view of a restaurant. I’m more concerned with the food quality and story. I believe there must be a reason for the restaurant to survive over the other 15,000 others in the city.

Mott 32 (Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, tel: 2885 8688) is one of my favourites with its unbeatable Peking duck and iberico pork char siu. The lustrous duck skin and the paper-thin chewy pancakes are a perfect match, and the iberico pork redefines the standard for char siu. I also like the evening dim sum options. Most restaurants only serve dim sum during the day.

Another more casual and family-style restaurant which I often go with friends and family is Glorious Cuisine (31-33 Shek Kip Mei Street, Sham Shui Po, tel: 2778 8103). It’s a proper seating restaurant, but in dai pai dong style, that serves live seafood. You can pick from the fish tanks and order the ingredients to be cooked as you like. The signature dish, chicken in special soy sauce, is a must. The chicken is well marinated and tender. Just remember to pre-order.

Wok-fried free-range chicken with Sichuan dried chillies at 1935 Restaurant in Central. Photo: Jonathan Wong

A restaurant’s story is always a major attraction me. 1935 Restaurant (19/F, M88 Wellington Place, 2-8 Wellington Street, Central, tel: 2156 1935) is a contemporary Chinese place in the heart of Central. The cooking, design, and name of the restaurant were inspired by the founder’s grandma, who was born in Sichuan and was a renowned master chef from the region.

But it’s not just spicy. They do original Canton-influenced Sichuanese cuisine with an impeccable menu of spicy and non-spicy dishes. Braised winter melon, fried crispy softshell crab, and poached giant grouper are must-tries. Don’t forget their cocktails with unique recipes of Chinese herbs and spirits.