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South China Morning Post
6 days ago
- Lifestyle
- South China Morning Post
‘Exceptional' dumplings, brunch: top Hong Kong restaurants of a fashion brand founder
Frederieke van Doorn is the founder of Hong Kong women's fashion brand Frey. She spoke to Andrew Sun. I grew up Dutch, but my culinary journey has been shaped by a rich tapestry of international influences rather than a single food culture. The Netherlands, known for its openness to diverse cuisines, provided me with an early appreciation for global flavours. A particularly formative influence came from my father's work with Japanese colleagues, which brought Japanese cuisine into our home long before sushi became popular. Food is not just nourishment for me; it is a gateway to culture, connection and celebration. Living in Hong Kong, with its vibrant food scene, has only deepened my passion for culinary exploration. Depending on the occasion, I have a few favourite spots. For casual lunches, Knead (G/F, 28 Jervois Street, Sheung Wan. Tel: 2851 7778) is a dependable choice, especially when hosting events at my nearby store. As a Dutch native, I hold a special place in my heart for good bread – a staple in Holland. Knead excels in this regard, consistently delivering excellent bread that reminds me of home. A box of Knead sandwiches. Photo: Facebook/Knead When time allows for a more leisurely lunch, Lala (Shop D-E, G/F, Lyndhurst Building, 23-29 Lyndhurst Terrace, Central. Tel: 5200 3915) has become my go-to destination. I find myself booking weekly visits because of the quality and creativity of their French dishes.
South China Morning Post
30-07-2025
- Business
- South China Morning Post
Favourite Hong Kong restaurants of an Albanian catering business owner
Abby Cadman is the owner of Feste Group, which runs the catering businesses Relish and Gingers. She spoke to Andrew Sun. I love rustic family-style food. I am originally from Albania and grew up in Australia, and I watched my grandma, my mum and my dad cook. We always ate as a family, so lots of conversations and memories happened around food. I love fatty meat cooked on the bone with lots of salt, preferably on charcoal – just simple ingredients that shine with minimal effort. Every meal was always accompanied by fresh Mediterranean-style salad, olives, crusty bread and lots of olive oil. In Hong Kong, I love the mix of cuisines and cultures that make up its food scene. For lunch, I love Francis (4-6 St Francis Street, Wan Chai. WhatsApp: 5216 8318) or the rooftop of Catchic Restaurant & Bar (2/F, Chater House, 8 Connaught Road Central, Central. Tel: 3619 3249) on a nice day. The ideal dinner spots for me are Arcane (3/F, 18 On Lan Street, Central. Tel: 2728 0178), La Vache (four locations including 48 Peel Street, SoHo. Tel: 2880 0248) or Duddell's (3/F, 1 Duddell Street, Central. Tel: 2525 9191). For brunch, Oolaa (28 Stanley Street, Central. Tel: 2796 6988) and Mr Wolf (5/F, Crawford House, 70 Queen's Road Central, Central. Tel: 2526 0838) are both very family-friendly and great choices.
South China Morning Post
02-05-2025
- Sport
- South China Morning Post
Where a Cantonese comfort food lover goes for tastes of ‘old-school Hong Kong' in the city
Marathon swimmer Ryan Leung Chun-hay, who works in the property sector, is the only Hongkonger to ever swim across the North Channel between Northern Ireland and Scotland. He spoke to Andrew Sun. Advertisement I enjoy simple, traditional Hong Kong comfort food – such as steamed or scrambled eggs with shrimp. When I was in high school, my go-to lunch was wonton noodles. I still remember they only cost HK$18 (those were the days!), and sometimes I would even have two bowls. I love a local spot called Ho Ho Restaurant (Shop E&F, 136-142 Belcher's Street, Kennedy Town. Tel: 2818 3658). It has been around for at least 20 years. I remember going there back in high school. My favourite late-night order is the rice noodle rolls with eggs, and I always top off the night with a local dessert such as hot walnut soup. Advertisement The place is open late and is a favourite among students and locals for its affordable, classic comfort food.
South China Morning Post
02-05-2025
- Sport
- South China Morning Post
Where a Cantonese comfort food lover goes for tastes ‘of old-school Hong Kong' in the city
Marathon swimmer Ryan Leung Chun-hay, who works in the property sector, is the only Hongkonger to ever swim across the North Channel between Northern Ireland and Scotland. He spoke to Andrew Sun. Advertisement I enjoy simple, traditional Hong Kong comfort food – such as steamed or scrambled eggs with shrimp. When I was in high school, my go-to lunch was wonton noodles. I still remember they only cost HK$18 (those were the days!), and sometimes I would even have two bowls. I love a local spot called Ho Ho Restaurant (Shop E&F, 136-142 Belcher's Street, Kennedy Town. Tel: 2818 3658). It has been around for at least 20 years. I remember going there back in high school. My favourite late-night order is the rice noodle rolls with eggs, and I always top off the night with a local dessert such as hot walnut soup. Advertisement The place is open late and is a favourite among students and locals for its affordable, classic comfort food.
South China Morning Post
16-04-2025
- Business
- South China Morning Post
‘Phenomenal' vegetarian food in Hong Kong and more favourites of restaurant director
Harshil Bhasin is the director of operations at Hong Kong restaurant group Silver Spoon Restaurants (formerly Silver Oaks), which just opened a new Thai place, O'Thai, in the city's Hung Hom neighbourhood. He spoke to Andrew Sun. Advertisement I was born and raised in Hong Kong. Like a typical Indian family, we ate a lot of home-cooked food. My dad managed Gaylord , the more than 50-year-old Indian restaurant in Tsim Sha Tsui, so on big nights like Diwali, we would go there after the regular dinner service. I am a vegetarian now, but I'm 'CDC' – condiments don't count. I am OK with fish and chicken broth. Harshil Bhasin is the director of operations at Silver Spoon Restaurants. Photo: Harshil Bhasin I used to be obsessed with the scallion, ginger, spring onion oil and brown sauce served with Hainan chicken rice , which I ate with my mom when she worked in Wan Chai. That is a core memory.
