Previously with Hong Kong Cantonese restaurants Art of Canton, Lei Garden and Duddell’s, Eric Chan is now the executive chef at Pedder Chinese in the historic Pedder Building in Hong Kong’s Central neighbourhood. He spoke to Andrew Sun.
I grew up eating Chinese cuisine, especially Chiu Chow food. It is part of my roots, as my ancestors are from Chiu Chow.
The flavours I love most are clean, delicate and ingredient-driven, such as fresh seafood, light broths and dishes that bring out the natural essence of each ingredient rather than relying on heavy seasoning.
Eric Chan, the executive chef of Pedder Chinese in Central, says he loves “clean, delicate and ingredient-driven” flavours. Photo: Pedder Chinese
Classics like marinated fish, pickled dishes and sugar-coated taro always remind me of home and hold a special place in my heart. That upbringing shaped how I enjoy and approach food today.
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For Western cuisine, I like Aire (Shop 301B-302, Lee Garden One, 33 Hysan Avenue, Causeway Bay. Tel: 2866 3286), a Spanish restaurant with lively, relaxed energy. The oysters are excellent, and it is the kind of place where you can enjoy great food without anything feeling too formal. It is perfect for a casual lunch or easy-going dinner.
The interior of Aire in Causeway Bay. Photo: May Tse
For Chinese food, Boat King (Shop 1, G/F & 1/F, Pao Yip Building, 1-7 Ship Street, Wan Chai. Tel: 2893 9686) is one of my favourites. It captures that bold, comforting flavour of typhoon-shelter-style dishes, and the space feels humble, cosy and very Hong Kong. The signature dishes, like typhoon shelter seafood, really reflect the city’s authentic local spirit. It is the place I would bring a visitor for lunch. It is laid-back but full of character.
