A local chef talks local eats

Chef Chan Yan-tak at Lung King Heen restaurant in Hong Kong’s Four Seasons hotel tells us his local favourites!

Chef Chan Yan-tak at Lung King Heen restaurant in Hong Kong’s Four Seasons hotel is one of only three chefs in the world to hold three Michelin stars for Chinese cuisine. The uniquely talented Hong Kong-born maestro grew up eating the city’s brilliant food and knows the local food scene as well as anyone.

Every day, the chef goes out for an afternoon stroll. He likes to eat at the casual dai pai dongs (street-side food stalls), of which there are a few in the Central district.

When it comes to seafood, he used to eat regularly at Yun Kee Kitchen in the district of Sham Shui Po before it closed at the start of April. Also in Sham Shui Po is Siu Choi Wong, another laidback dai pai dong. His favourite dish here is the steamed prawns with garlic.

He’s also a huge fan of hotpot – who isn’t? – and is a regular at the Premium Beef Hotpot Restaurant in the Cheung Sha Wan area of Hong Kong. Here the staff know him well and even treat him to the VIP room whenever it is available. With three Michelin stars, he deserves it.

Click here to read about the favourite Hong Kong street spots of chef Richard Ekkebus of the Landmark Mandarin Oriental.

By Chris Dwyer, who blogs at www.finefooddude.com

Image: Jen Voo Photography

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