Where a French-Canadian CEO goes in Hong Kong for dumplings, seafood and more
Camden CEO Mathieu Bedard shares his favourite Hong Kong restaurants and bars, from a fried chicken spot to a ‘true’ dai pai dong
French-Canadian Mathieu Bedard is CEO of Camden, a global boutique communications agency; he established its Hong Kong office in 2020. He spoke to Andrew Sun.
I was born in the suburbs of Montreal, Canada, and grew up eating simple, hearty food. There was some Italian influence, but also many comfort dishes shaped by long, cold winters – things like pâté chinois, essentially Quebec’s version of shepherd’s pie. In my teenage years, I developed a real passion for gastronomy from around the world. What I appreciate most is simplicity, precision and genuine passion.
Many of my favourite Hong Kong places are understated and deeply authentic. I love the market stalls and small local spots. It was a great excuse to establish our agency’s first Asian office here.
When I land in Hong Kong at night, jet-lagged and disoriented, a ritual is to head to Honky Tonks Tavern (Man Hing Lane, Central) for an ice-cold beer, fried chicken and loud music to wake me up. The atmosphere is fantastic.
The next morning, we will often rush to Cheung Hing Kee Shanghai Pan-fried Buns (various locations including 76 Thomson Road, Wan Chai. Tel: 6197 4615) for pan-fried buns. I am also completely addicted to the soup dumplings, especially the classic pork ones.
I also love evenings with friends, casually gathering on the steps nearby La Cabane Wine Bistro (62 Hollywood Road, SoHo. Tel: 2776 6070) with a good bottle. I have been passionate about wine for decades, and there is something very Hong Kong about those spontaneous moments between density, movement and intimacy.