Where Jay Fung's twin brother eats in Hong Kong, from ‘must-try' goose to brisket noodles

South China Morning Post

a day ago

Born in Hong Kong and raised in Canada, Tim Fung is a digital creator and the twin brother of popular singer Jay Fung. He spoke to Andrew Sun.
I have been fortunate enough to experience a rich multicultural upbringing, surrounded by Western cuisine and hearty home-cooked Chinese dishes, like the comfort flavours of my grandmother's stir-fried
tomatoes and eggs , steamed eggs with dried scallops, and Hong Kong-style borscht. My culinary journey expanded upon returning to Hong Kong.
I used to work in Tin Hau, so I would often visit Man Shing Restaurant (16 Wun Sha Street, Tai Hang. Tel: [phone]), known for their steamed pork patty with salted egg yolk. To me, it is probably the city's best steamed pork patty. Topped with a golden yolk and drizzled in a secret soy sauce, it looks so appetising.
Roucou Cheese Bar and Omakase (28 Aberdeen Street, Central. Tel: [phone]) is where I would take a friend for dinner. It is such a unique dining experience, the first of its kind, combining French and Japanese influences. Each dish tells a story, showcasing artisanal cheeses in unexpected ways, from grilled to baked, while enhancing but not overshadowing the dish.
A platter from Roucou Cheese Bar and Omakase. Photo: Roucou Cheese Bar and Omakase
I am a huge brunch person. I love gathering with friends and family for a lazy, three-hour weekend meal. The Steak House (G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui. Tel: [phone]) has the most stunning Victoria Harbour view. But the real gem is their incredibly comprehensive and lavish salad bar. For the main, I always opt for a decadent USDA beef cut, so tender and flavourful.