Favourite Hong Kong New Territories restaurants of a business founder who grew up there

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Hong Kong-born Kiri Sinclair is the founder and CEO of marketing and public relations firm, Sinclair Communications, which celebrates its 15th anniversary this year. She spoke to Andrew Sun.

I grew up in the New Territories in Hong Kong. Eating at my local traditional dai pai dong street stalls or noodle shop was the norm for us. I eat and enjoy most things, but Cantonese is my favourite, followed by anything Asian. I couldn’t live without rice.

On the weekends, I like to be out of the city. I head to Tap Mun, or Grass Island, with friends for New Hon Kee (4 Tap Mun Hoi Pong Street, Tap Mun. Tel: 2328 2428).

Run by friend Pekki Lam, this island-casual restaurant serves the best seafood thanks to chef Alan Cheung Wai-lun. After lunch, walk around the island and meet the resident cows grazing up on the hill.

Seafood in New Hon Kee on Tap Mun. Photo: Google Maps

When I lived in Sha Tin in the 1980s and 1990s, we often went to Shatin Inn Restaurant (7.5 milestone, Tai Po Road, Sha Tin. Tel: 2691 1425) on Sundays and watched Hong Kong’s well-minted roll up in their expensive cars, wearing tennis whites and with dog in tow.

Shatin Inn is the place I go after a walk in Kam Shan Country Park. The best dishes are gado-gado, rendang daging, curry chicken and, of course, the satay. Actually, every dish is amazing. Close your eyes and imagine 60 or more years back before the highways and urban planning.

This restaurant is a part of our heritage, and you can tell the long connection between Hong Kong and Indonesian Chinese by the patrons it attracts to this day.
Satay skewers at Shatin Inn Restaurant. Photo: Facebook/Tak Shing Chan
In Tai Po, head to Royal China Pearl (DD27, Yim Tin Tsai, Sam Mun Tsai Road, Tai Po. Tel: 2665 7282) for delicious dim sum, pigeon and roast pork. There has been an eating spot on this location since I was a kid – starting as a shack with a tin roof.

Now it’s a lot more high-end, yet somehow seems to have kept its feeling of tradition intact. The service team are lovely too.

In Sai Kung, my dim sum go-to spot is Chuen Kee Seafood Restaurant (87-93 Man Nin Street, Sai Kung. Tel: 2791 1195). Originally with Chinese-Thai heritage, the fresh seafood here is fantastic for lunch or dinner alike. I like to sit outside to enjoy the views over Sai Kung harbour.

Dim sum at Dim Sum Square Kitchen. Photo: Google Maps

My office is in Sheung Wan and I go to Dim Sum Square Kitchen (LG/F, Tern Centre Tower 2, 78 Jervois Street, Sheung Wan. Tel: 3521 0868) a lot.

If I’m on my own, I go for the set lunch – fried beef or pork noodles and an iced lemon tea. If I’m with colleagues, we fight over what to order and always end up with a feast. This is a family-run place where the quality of food is outstanding, and they always have a smile ready to greet me.

I’m a casual person at heart, but for a splurge we head for Spices (G/F, The Arcade, 109 Repulse Bay Road, Repulse Bay. Tel: 2292 2821). The menu is a love affair with the spices of Asia, celebrating dishes from India, Malaysia, Indonesia and Vietnam.

I recommend bringing a group so you can try a bit of everything. If you have to choose one dish, go for the green barramundi curry.

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