Pork belly bao, pierogi and ribs: where an auctions director in Hong Kong eats Chinese and Ukrainian food and where she takes guests for seafood and Shanghainese pancakes

In Sharon Chan’s job as an auctions director, provenance is everything – and that extends to food. She needs to know where it comes from
Her favourite places in Hong Kong include a long-standing Ukrainian restaurant, a modern Cantonese diner and a Michelin-star restaurant with ‘yummy char siu’

Food and Drinks

Andrew Sun

Published: 11:15am, 24 Aug 2023

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Sharon Chan is the director of watches at Bonhams Asia. She will oversee items in its autumn auctions from September 12-20, including the top lot, a Franck Muller Long Island secret hours white gold wristwatch, circa 2010. She spoke to Andrew Sun.

I grew up in a traditional Chinese family, so when I was young, yum cha was the only choice. Now, I really care about food. As a Virgo, we’re quite picky about ingredients and presentation. At my job, provenance is everything – I need to know where something comes from. It’s the same with food.

I really appreciate places that I’ve known for a long time, like Ivan The Kozak (1 Parekh House, 62 Wyndham Street, Central. Tel: 2861 1193). The Ukrainian restaurant is decorated like a traditional cottage – all the tables and chairs were imported from Ukraine – and the food is equally traditional. My favourites are the pierogi mini dumplings and the signature pork ribs.

For brunch, I love the Central branch of Little Bao (1-3 Shin Hing Street, Central. Tel: 2818 1280). Like me, the chef May Chow was brought up in Canada and she puts a contemporary twist on Hong Kong flavours – even the decor. I sometimes dream about the pork belly bao.

The signature pork ribs at Ivan The Kozak. Photo: Facebook/Ivan The Kozak

I also like the Michelin-star Yat Tung Heen (B2, Eaton Hotel, 380 Nathan Road, Jordan. Tel: 2710 1093). It is in a historic location, the former site of Kowloon’s first cinema, the Po Hing Theatre. There’s quite a cinematic feel to the restaurant with wooden panels and dark, moody lighting.

The food, however, is vibrant. My favourite is the yummy char siu. The restaurant’s quality and style reminds me of my favourite watch, a classic special Calatrava Patek Philippe.

The pork belly bao at Little Bao. Photo: Facebook/Little Bao

My overseas guests adore Liu Yuan Pavilion (3/F, The Broadway, 54-62 Lockhart Road, Wan Chai. Tel: 2804 2000). It’s everything they dream of in a Chinese restaurant – traditional decor, aromatic dishes such as braised pork knuckle, and the Shanghainese pancakes.

Visitors also love the seafood experience, so I bring them to Lei Yue Mun Seafood Restaurant (26-30 Hoi Pong Road West, Lei Yue Mun. Tel: 2727 2830) or Wai Lung Seafood Restaurant (17 Hoi Pong Road Central, Lei Yue Mun. Tel: 2340 1003).

Visitors can’t get enough of choosing what they will eat from a tank. Top tip, get to know the staff. They can be super-helpful about what is fresh and you will have a much better time

Char siu at Yat Tung Heen. Photo: Facebook/Yat Tung Heen

The Krug Room at Mandarin Oriental, Hong Kong. Photo: Facebook/The Krug Room

For a splurge, The Krug Room (1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Hong Kong. Tel: 2825 4014) is exclusive, elegant and delicious. It reminds me of a F.P. Journe Tourbillon watch. Everything works in rigorous harmony.

I often have the privilege to go to Japan for work. There are so many remarkable restaurants, but Bi-I (8-6 Ekimae Hommachi, Beppu, Oita 874-0934. Tel: +81 80 6452 5513) is a true gem. The Japanese chef-owner, Yoshinori Ito, worked for a few years in Italy before returning to his hometown, Oita. He bought the premises when a motel went bust during Covid.

It’s not the easiest place to find, but once you are through the door, it’s as if you are dining with a local family. He sources the best ingredients from a local market and creates the omakase menu of the day.

I loved all the dishes, but the fugu liver has to be one of my favourites. There are only a few tables, so try to book. You won’t regret it: it’s an unforgettable experience.

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