Pasta, ‘amazing’ char siu, homey Chinese food: favourite Hong Kong restaurants of a UK-schooled chef back working in his home city
- Max Wong, executive chef of modern Italian restaurant Posso in Sheung Wan, reveals where he eats in Hong Kong – he was born in the city – and London
- He names a restaurant with ‘amazing char siu’, a late-night go-to and his place for a Chinese cuisine splurge, and reveals where he’d take visitors to the city
Setting aside his academic training in forensic chemistry, Max Wong learned European cuisine, including Italian cooking, and is now executive chef of Posso, a modern Italian restaurant in Sheung Wan on Hong Kong Island. He spoke to Andrew Sun.
I was born and raised in Hong Kong, then went to the UK when I was 14 years old. I grew up, I had a lot of homey Chinese food. That’s my roots.
When I started my own restaurant, I decided what would distinguish my cuisine was seafood and pasta because that’s what I like. But I am an adventurous eater. Anything new or intriguing, even insects and bugs, I’ll definitely have a try.
I’m also a Japanese food lover. Kozy Okonomi-yaki Teppan-yaki (9/F, Circle Plaza, 499 Hennessy Road, Causeway Bay. Tel: 2591 1281) does a very family-style, casual teppanyaki, and they’re open till 2am so it’s perfect for people in our industry.