No restrictions: Olympic swimmer Stephanie Au Hoi-shun opens up on her diet

Hong Kong swimmer Stephanie Au Hoi-shun has a myth to dispel: not all athletes have a strict diet or watch what they eat.

“I actually don’t have any restrictions,” says Au, the flag-bearer for Hong Kong at the Rio 2016 Olympics. “I can eat whatever I want. To be honest, with the amount we swim, we eat as much as we can. I know it’s weird and against everyone’s perception, but every day we’re swimming about 5km or more, so that’s a lot of calories.”

To witness, she’s already had a quick lunch before meeting us to try out some dishes at The Chinese Library, Aqua Group’s new aristocratic pan-Chinese concept in the East Wing of the Central Police Headquarters in Tai Kwun.

“A nutritionist told me I have to hit 4,000 calories a day. That’s a lot. A bowl of rice is barely 200 calories, so to reach 4,000, I end up eating almost four meals per day. That’s why I do a lot of smoothies and milk shakes. I’m not lying. I don’t want to say I only eat healthy food.”

It’s almost jarring to realise this gregarious young woman is already a three-time Olympian. Just 26, she holds numerous Hong Kong records in freestyle and backstroke, in different events and in both short and long course events.

In August, at the Asian Games in Jakarta, she helped Hong Kong win a bronze as part of the women’s 4x100m freestyle relay team, and a silver in the women’s 4x100m medley relay. After taking all of last month off, Au is excited to work towards her next goal and her career finale, Tokyo 2020.

“This will definitely be my last (Olympics),” she confirms. “My target is to qualify for the 100m backstroke and to reach a personal best. The first qualifying (round) is next April. My coach was lenient in allowing me to take a month off, because I’m considered a ‘mature’ athlete, especially in swimming. I’ve been training since I was nine years old.”

The tasting starts with a turmeric-coloured laksa xiaolongbao (the plate of three dumplings costs HK$88). The broth inside hits all the flavour profile of a Singaporean laksa with sambal, coconut milk and a hint of chilli.

“It’s very interesting,” Au says, in a way that suggests this is a pleasant surprise.