Kyran Sze.
Source:
https://scmp.com/lifestyle/food-drink/article/2158399/hong-kong-man-about-towns-favourite-restaurants-japanese-french Food & Drink
A Hong Kong man about town’s favourite restaurants for Japanese-French fusion, dim sum, and baked Alaska
Quality comes second to quantity for philanthropist and property developer Kyran Sze, who admits he is no foodie; he puts a lot of emphasis on eating in the right ambience, whether it’s a noisy Chinese restaurant or private kitchen
Quality comes second to quantity for philanthropist and property developer Kyran Sze, who admits he is no foodie; he puts a lot of emphasis on eating in the right ambience, whether it’s a noisy Chinese restaurant or private kitchen
Kyran Sze, chairman of KYSS Properties, was formerly a senior director at architecture firm Aedas. He is a serial philanthropist involved in more than 70 organisations, including The Community Chest, Fu Hong Society, Junior Police Call, and Kids4Kids.
I can’t say I’m a foodie because while I enjoy good food, I am not locked into any cuisine, nor am I an expert with ingredients.
I consciously avoid the kitchen and cooking. I tend to have a full lunch and very full dinner every day. In other words, quality comes second to quantity. No matter how fantastic the food is, if I do not get fed enough, it’s no use to me.
Chef Masataka Fujisawa from Sushi Masataka, Hong Kong. Photo: David Wong
Two of my favourite restaurants are Sushi Masataka (The Oakhill, 18 Wood Road, Wan Chai, tel: 2574 1333) for omakase, and Takumi by Daisuke Mori (The Oakhill, 16 Wood Road, Wan Chai, tel: 2574 1299) which does Japanese-French fusion.
The two types of anago from Sushi Masataka in Wan Chai. Photo: David Wong
The two restaurants are next door to each other, have the same owner, and similar small cosy environment. Customers can enjoy close interaction with the chef during the meal, and treat it as a social, educational and entertaining experience.
Wagyu bavette at Takumi by Daisuki Mori.
I especially like Daisuke Mori. It combines the best of East and West with excellent and innovative food presentation skills. The thought process and creativity that goes into each dish is highly evident and it is a truly amazing experience for me every time I go.
I like taking visitors for Cantonese food at Chariot Club (3/F and 4/F, Melbourne Plaza, 33 Queen’s Road Central, Central, tel: 2521 6271). I am of the opinion that Chinese food should be consumed in a lively atmosphere, so I do not mind a noisier or a tighter space between tables than [you get at] many Western restaurants. Maybe this is a cultural difference.
Pan-fried sea bass with crispy salmon roll from Amigo’s restaurant in Happy Valley. Photo: Jonathan Wong
If my out-of-town visitors insists on Western food, then Amigo (Amigo Mansion, 79A Wong Nai Chung Road, Happy Valley, tel: 2577 2202) and Hugo’s (Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui, tel: 3721 7733) both offer traditional, yummy, Hong Kong-style Western cuisine. They also have great live guitar music with singing, and more importantly, they can both do my favourite baked Alaska dessert to happily end the meal in style.
Hugo’s marinated tete de veau salad. Photo: Hugo’s
Depending on the occasion I am celebrating – birthdays, wedding anniversary, Mother’s and Father’s Day, Christmas or New Year’s Eve – and the crowd size, I have a number of private and discreet venues offering a variety of great atmospheres and ambiences. I won’t disclose all my secret private party spots but the one is AnOther Place (5/F, Block C, Sea View Estate, 2-8 Watson Road, Tin Hau, tel: 2979 0064). Set in an industrial complex, chef David Myers serves up exquisite French dishes with Asian influences.
A traditional baked Alaska. Photo: Jonathan Wong
It’s a very nice place, beautifully decorated with panoramic views of Victoria Harbour.
I want to add that, for all the high-end dining options I mentioned, I still enjoy street food like squid and curry fish balls, and siu mai.