06-08-2025
- Business
- South China Morning Post
Street food, sushi, Indian: favourite Hong Kong restaurants of a fermentation expert
Fermentation enthusiast Tommy Leung is the founder of HakkoBako, a food tech start-up that builds fermentation chambers for chefs and mixologists. He also runs Mealthy, a meal prep service in Hong Kong. He spoke to Andrew Sun.
My dad went from Hong Kong to Sweden in the 1970s and opened Chinese restaurants there. I am blessed to have been immersed not only in Chinese food culture but also Swedish.
My Swedish grandparents were enthusiastic outdoor people. From an early age, I
foraged for blueberries, cloudberries and chanterelle mushrooms in the forests. We travelled back to Hong Kong for the summer holidays.
I am a big fan of the city's modern Indian restaurants, especially their super-thick and creamy curries. Two favourites are Tagline (Shop G02-G04, G18-G22, Empire Centre, 68 Mody Road, Tsim Sha Tsui. Tel: 2329 3311) and Bengal Brothers (Shop D, Man Hee Mansion, 6 Johnston Road, Wan Chai. Tel: 9245 8774), especially for their Chettinad-style lamb curry. Somehow, these places pack twice or three times more flavour and richness, and I have no idea how they do it.
Shish taouk at Tagline. Photo: Tagline
Cauliflower kurma thali from Bengal Brothers. Photo: Instagram/bengalbrothershk
