Hubert Burda Media

FOOD FOR THOUGHT

We ask 10 globe-trotting culinary authorities which chefs and restaurants they'd like to see invade Hong Kong next.

FOOD FOR THOUGHT

Richard Ekkebus, Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental, Hong Kong, and winner of the Chef’s Choice award at Asia’s 50 Best Restaurants this year for his work at Amber

Tony Lu with his Shanghainese vegetarian concept at Fu He Hui. I had Tony’s food many times but was blown away by his latest opening. The amazing atmosphere with its minimalistic design, the monk-like waiters serving you and the amazing food where animal protein was never missed – no doubt my best vegetarian experience ever and one of the best meals in 2015. That restaurant would be a true addition to the Hong Kong food scene.

Debra Meiburg MW, Founding Director of Meiburg Wine Media

I would so love to see Heston Blumenthal in Hong Kong. I love his sense of adventure – roaming the world, finding and modernising ancient recipes, and scientifically testing the best cooking methods to elevate everyday dishes. Successfully fusing “science” with cooking is a fine balance so few have perfected – he respects that food is still food and doesn’t get caught up serving a bowl of fireworks.It would be fascinating to see how he translates this approach to the Hong Kong market – a zealous foodie scene with such traditional ancient Chinese roots, yet fused with our more recent British influences. How would he analyse traditional cooking methods like roasted suckling pig and double-boiled soup? How would he approach our local luxuries like abalone and hairy crab, as well as exotic ingredients like sea cucumber or snake? And how would he champion our mainstays like laap cheung, haam yu (salted fish) and haam daan (salty eggs)? It’s fascinating to ponder, and hopefully, one day, experience in our great food-loving city!
 
Malcolm Wood, Managing Director of Maximal Concepts, a fast-growing restaurant group that includes Mott 32, Fish & Meat and Brickhouse
I’d love to see Fergus Henderson open up a restaurant here with some good nose-to-tail classics, or even someone like Rick Stein who has a restaurant in Padstow in Cornwall with good, simple, honest seafood dishes.

Steve Leung, Chairman of Steve Leung Designers Ltd and 1957 & Co, responsible for the restaurant design at numerous leading establishments, including 1957’s Mango Tree, Sushi Ta-Ke and Gonpachi

I’m looking forward to having more Asian chefs in Hong Kong, such as Tetsuya Wakuda from Australia, who opened Waku Ghin at Marina Bay Sands in Singapore.

Nicole Fung, Founder of the food blog That Food Cray
For those who often crave dessert, there are only a few places in the world that could satisfy the largest sweet tooth. Enter Paris. One doesn’t need to go far nor look too hard for a diverse array of pastries, cakes, macarons and other confectionaries that had their humble beginnings in the culinary capital of the world. While many will recognise the international names that have made their way out of France and into various big markets globally, there’s a continual injection of new and fresh talent into the mix. Christophe Michalak poured his heart and soul into launching Michalak Takeaway & Masterclass, a self-funded venture that features a combination of baking school and a takeaway for all his tasty confectionaries.
 
Chan Yan-tak, Executive Chinese Chef at The Four Seasons Hotel, Hong Kong and the first Chinese chef ever to be awarded three Michelin stars
I travelled to Qinghai, the remote and beautiful province, a few months ago and really appreciated the lamb feast, which is the local delicacy in the region. Shouzhua yangrou is a very famous local dish in which the mutton is boiled for a long time and the meat becomes so tender that it falls off the bone easily. Then the meat is dipped into the special sauce mixed with soy sauce, chilli oil, vinegar and sesame paste by hand. I feel that it would be great if there were a larger variety of Chinese cuisines in Hong Kong – after all, there are eight classical regional Chinese cuisines.
 
Jeremy Evrard, General Manager of Upper Modern Bistro and On Kitchen & Dining, known to be Hong Kong’s premier cheese expert
Le Fouquet’s from Paris. What I’ve been dreaming of in Hong Kong is to have a place I can go any time where the magic is always present – the magic of a classic brasserie de luxe where you find traditional cuisine, starting with escargots, croque monsieur, leek vinaigrette and celery remoulade, followed by the carving and preparation of fish and meat like it‘s been done for generations, and some flambé preparation as well. And, of course, those desserts you have difficulties finding today: Paris-Brest, peach melba, poire belle Hélène, îles flottante and so much more.
 
May Chow, Chef and Founder of Little Bao
I’m a big fan of Middle-Eastern food and feel that this still lacks representation in this city. Also, having lived in LA, I really miss healthy, tasty food that’s vegetable centric. I find it particularly hard to find an array of options for healthy yet delicious lunches, so if people like Yotam Ottolenghi could open an Ottolenghi in Hong Kong I would be quite happy.
 
Tony Cheng, CEO of Drawing Room Concepts comprising Ammo, Vasco, Isono and Hainan Shaoye
I’d like to see David Chang of Momofuku in New York come and do something cool in Hong Kong. But what I’d most like to see is someone from Hong Kong opening in London or New York ... and killing it!
 
Mina Park, founder of private kitchen and pop-up restaurant concept Sook
David Chang’s Momofuku. I went to his Noodle Bar in 2004 when it opened. For the first time in a restaurant, I had the kind of not-so-Korean food that I want to eat sically all of the time. Then all of his following restaurants that I’ve tried have been innovative and gorgeous but fun. I’m impressed by how he manages to maintain a level of cellence for all of his now many restaurants. For Hong Kong, we don’t need the Noodle Bar because we all know Hong Kong has its share of incredible noodles, ramen and bao. But I would love to see a restaurant like Momofuku Ko, Má Pêche or Momofuku Seiōbo open here. Outside of New York, he’s opened in Toronto and Sydney. Surely, Hong Kong deserves to have one too.
 
+Prestige Hong Kong