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South China Morning Post
18-04-2025
- Entertainment
- South China Morning Post
Word on the StrEAT: 9 restaurants and bars that left their mark on Hong Kong's dining scene
If you still haven't recovered from the hectic flurry of activities that swept Hong Kong in March, the long Easter weekend is your chance. While traditional celebrations like painting eggs and eating hot cross buns are all well and good, Easter is also historically tied to a theme of revival. Advertisement On Hong Kong's ever-changing dining scene, new names continually pop up, bringing novel flavours and bold concepts. Exciting as each new restaurant or bar is, it's hard not to feel a sense of nostalgia for those restaurants and bars that have left a mark on this city – places that brought something truly special and left behind unforgettable memories – but that have since disappeared. Because some stories are just too good to end, however, 100 Top Tables has tapped into the Easter spirit of revival and asked some of our city's brightest F&B talents: 'What restaurant or bar do you miss most and would love to see back in Hong Kong?' 1. ArChan Chan, executive chef of Ho Lee Fook A dai pai dong on Temple Street, Yau Ma Tei, in 1988. Over the years, more and more of these Hong Kong institutions have disappeared. Photo: Wan Kam-yan 'What I truly miss are Hong Kong's vanishing old-school dai pai dongs, those iconic street kitchens that used to be everywhere,' says chef ArChan Chan. In particular, Hong Kee in Kowloon Bay held a special place in her heart until its closure last year. 'It was fast, fiery and full of life,' she adds. 'Every table was abuzz with stories, unpretentious and deeply local.' Hong Kee was known for its wok-fried clams served with black bean sauce and chilli, its salt and pepper squid and Chiu Chow favourites such as pig's blood with garlic chives. For Chan, nothing could beat the rich, comforting lamb belly claypot, especially on a chilly winter night. She recalls fond visits with her parents and grandparents, with, 'The sizzle of the wok, laughter all around, a cold beer in hand and tucking into a bowl of something soul-warming – this place was a gem.' Advertisement 'Dai pai dongs like Hong Kee are more than places to eat, they are part of our neighbourhood and culture,' Chan reflects. 'There are fewer now, and even fewer that still carry that same fire. Losing them feels like losing a piece of our collective memory.' 2. Richard Ekkebus, culinary director of Amber
South China Morning Post
30-01-2025
- Entertainment
- South China Morning Post
7 of Hong Kong's top chefs share tips on their Lunar New Year favourites
Published: 1:05pm, 30 Jan 2025 Lunar New Year is here and it's the season for joyful gatherings with friends and family, sharing blessings with red packets and the most important part – indulging in delicious festive treats. There's even a saying: eat well during the New Year , and prosperity will follow! Many families love making their own traditional New Year delicacies, and so do the pros. That's why we've asked top chefs from some of Hong Kong's best restaurants for their auspicious dishes and snacks of the season, insider tips and treasured recipes. From traditional must-haves to modern takes on classic flavours, these festive gastronomic offerings are not only delicious but also filled with symbolic significance, and sure to inspire your Chinese New Year feast. 1. ArChan Chan, executive chef, Ho Lee Fook Chef ArChan Chan, executive chef of Ho Lee Fook. Photo: Handout Our family has a tradition of eating vegetarian on the first day of Chinese New Year inspired by my parents' Buddhist beliefs. One of our favourite dishes to make is black moss seaweed with braised dried oyster. The dish carries a symbolic meaning of bringing wealth and fortune as black moss seaweed, known as fa cai in Cantonese, sounds like the word for 'fortune'. The dish features a few traditional Chinese ingredients, including black moss seaweed, braised dry oyster, bean curd skin and red fermented bean curd. Although it's a vegetarian dish, it offers a very rich umami flavour and delightful crunch from the black moss seaweed. It goes perfectly with rice and it's incredibly comforting and warming to enjoy during winter. As for the tips to make it right, use the freshest ingredients and cook it with love. It might sound a little cheesy to say, but I truly cherish the time spent cooking for my family and being with them since returning to Hong Kong from Singapore. Sharing meals and laughter together during festivities has made me realise how precious these moments are, and it's something I'll always hold close to my heart. 2. Chan Hon-cheong, executive Chinese chef, One Harbour Road Chan Hon-cheong, executive Chinese chef of One Harbour Road at Grand Hyatt Hong Kong. Photo: Handout
