From siu mei to snails, drinks brand co-founder's top Hong Kong restaurants
Adrian Ng is the co-founder and head of business development at Mezzanine Makers, a Hong Kong-based craft drinks producer. He spoke to Andrew Sun.
I am a typical Hongkonger, brought up eating siu mei (roast meats) on the street and dining in cha chaan tengs . I started to enjoy more fresh food with minimal seasoning after an exchange experience in Munich, Germany, where I found out tomatoes actually have a taste. Now I enjoy the art of turning mediocre ingredients into delicious dishes.
For a simple lunch, Chukfo Taipan Restaurant (Shop 3, 2-3 Triangle Street, Wan Chai. Tel: 2892 2789) has a good selection of barbecued meats with good soup.
Another good cha chaan teng lunch is Shun Hing Restaurant (5 Ormsby Street, Tai Hang. Tel: 2576 6577). They pioneered the velvety char siu and egg rice dish, with great balance in portion and flavour between the rice, egg and soy sauce. Shun Hing Restaurant pioneered the velvety char siu and egg rice dish. Photo: YouTube/Humid with a Chance of Fishballs Tours
For dinner, Shunde Cuisine (6/F, Kwan Chart Tower, 6 Tonnochy Road, Wan Chai. Tel: 2347 7009) offers an authentic Shunde cuisine experience with classic dishes rarely found outside the district in Foshan, in southern China. For me, the braised pomelo skin is the most memorable. It is a nice place to go with family.
My all-time favourite comfort food is a huge bowl of lamb rice noodles with home-made spicy sauce and a lot of spring onion. I get that at Yunnan Old Friend Black Mountain Goat Rice Noodle Soup (two locations including 1/F, 90 Hung To Road, Kwun Tong. Tel: 3480 1908).
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