From high-tech kitchens to high-concept street food

Richard Ekkebus, culinary director at The Landmark Mandarin Oriental in Hong Kong, gives us the insight into local street food.

Hong Kong’s many street food markets and local restaurants don’t just attract hungry locals and visitors: the city’s famed Michelin-starred chefs are also fans of the city’s vibrant food scene.

Richard Ekkebus, culinary director at The Landmark Mandarin Oriental in Hong Kong, needs no introduction to the city’s diners – his two Michelin-starred restaurant Amber is a temple to some of the finest dining in Asia. But he also loves to chow down on street food.

‘The dai pai dongs (street-side food stalls) in Central district’s Graham Street or Temple Street in Kowloon are a great place to bring chef friends – it’s so impressive how efficient they are at preparing large volumes of fresh food in such a unique atmosphere,’ he says. ‘I go for spicy black bean clams or any stir-fried noodles – always excellent!’

When Richard isn’t checking out the tastiest dishes in Hong Kong’s local markets, he’s eating Korean food – arguably the hippest cuisine globally over the last couple of years. At the weekend he’ll make a trip to K-Roll, now with three outlets across the city: ‘I love the Korean takeaway at K-Roll – it’s tasty, easy and accessible. Give me one of the spicy pork bowls or a bulgogi roll and I’m more than happy!’

Next week: chef Chan Yan-tak from the Four Seasons Hong Kong explores his favourite Hong Kong eats

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

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