MICHELIN-starred chefs around the world tell us what they love about Hong Kong's dining scene and the dishes they order at their favourite restaurants. Some reminisces the nostalgia of traditional dim sum while others long to return to their favourite restaurants when international travels resume.
Watch the videos for their recommendations.
Roast Goose, Satay Beef Noodles, Wonton Noodles
Chef Thitid “Ton” Tassanakajohn of Bangkok's one-MICHELIN-starred Le Du says his favourite Hong Kong dish is Yat Lok's roast goose with lai fun noodles in clear broth.
For Hong Kong-born chef Lam Ming-kin of Taipei's one-MICHELIN-starred Longtail, his all-time favourite is satay beef noodle from the Haiphong Road Temporary Cooked Food Hawker Bazaar.
A go-to lunch for chef Ken Chan of Taipei's three-MICHELIN-starred Le Palais comes in a bowl of wonton noodles with a side of vegetables at Mak Man Kee in Sheung Wan.
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One MICHELIN Star: High quality cooking, worth a stop!
Dim Sum, Wonton Noodles, Street Food
For Simon Wong of Shanghai's one-MICHELIN-starred Obscura, having dim sum with his uncle and dad was one of his favourite childhood memories. "If I can go back to Hong Kong right now, the first place I'd go is definitely Fook Lam Moon in Wan Chai for some dim sum." Co-chef and wife DeAille Tam adds that she hopes to visit Tsim Chai Kee again for the wonton noodles.
Juan Mari Arzak, the chef-owner of San Sebastián's three-MICHELIN-starred Arzak says, "I am very excited about Cantonese cuisine and gastronomy in Hong Kong. I love the diversity and the street food."
"I love Hong Kong," says Sebastien Lepinoy, the executive chef Les Amis in Singapore. "Hong Kong has such a rich and distinct culinary character. Everything from the people, landscape to F&B scene still fascinates me."
Bib Gourmand • Inspectors’ favourites for good value
Congee, Egg Waffles, Steamed Fish
British-born chef Daniel Calvert of one-MICHELIN-starred Sézanne in Tokyo, who was previously at the helm of Belon, says one of the dishes that he misses the most is The Chairman's congee with local lobster.
Describing Hong Kong as a "dynamic place," chef Mauro Colagreco of three-MICHELIN-starred Mirazur is most impressed by the city's "great mix of fine dining experiences and street food delights."
Zaiyu Hasegawa, the chef-owner of Tokyo's two-MICHELIN-starred Den, orders "steamed fish" whenever he visits Hong Kong.
Hong Kong-born chef Cheung Kwok-pong of one-MICHELIN-starred Ya Ge in Taipei, who has left Hong Kong for over a year, says the local food he misses the most is egg waffles.
"Hong Kong is a great place to live, and above all, where there are great chefs," says chef Alain Passard of three-MICHELIN-starred Arpège. "I still keep wonderful memories of when I visited the restaurants. I discovered your wonderful cuisine, a cuisine of the sea with fabulous products."
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One MICHELIN Star: High quality cooking, worth a stop!
CONTINUE READING: 15 Bib Gourmand Noodle Restaurants In Hong Kong
