Where a beer boss goes in Hong Kong for seafood, Indian food, pizza and pasta
Carlsberg Group’s Nathaniel Moxom shares his favourite Hong Kong restaurants, from tandoori to oysters to something ‘unmistakably local’
Nathaniel Moxom is the managing director for Hong Kong & Taiwan at Carlsberg Group. He spoke to Andrew Sun.
I have always been a practical eater. I grew up on hearty, homestyle food – meals that were comforting, filling and unfussy, rather than designed to impress.
That mindset has stayed with me over the years, even as my surroundings have changed. Growing up in the UK, yet spending more than a decade living in Hong Kong and Asia, my palate has expanded across the region.
When it comes to business lunches, though, I tend to gravitate towards places that strike the right balance between quality and ease. Dot Cod Seafood Restaurant & Oyster Bar (Tak Sing House, Theatre Lane, 20 Des Voeux Road Central. Tel: 2810 6988) is a regular choice. It fits naturally into the rhythm of the workday – premium seafood and fresh oysters served without unnecessary fuss, in a setting that’s professional yet relaxed.
Indian cuisine has become a particular favourite when I’m in the mood for bold, deeply layered flavours. Gaylord Indian Restaurant (5/F Prince Tower, 12A Peking Road, Tsim Sha Tsui. Tel: 2376 1001) remains my go-to. A long-standing institution, it’s known for rich curries, expertly prepared tandoori dishes, and an elegant, timeless atmosphere. The flavours are confident and comforting.
Evening is when I slow down, step away from work, and properly enjoy the city. When I crave something unmistakably local, Tung Po Kitchen (2/F Konnect, 303 Jaffe Road, Wan Chai. Tel: 2880 5224) is a place I often return to. It’s loud, crowded and unapologetically chaotic in the best way. Tables are packed closely together, conversations overlap and dishes arrive almost faster than you can keep up.