Music entrepreneur and DJ Johnny Hiller is the music director at Melody – House of Food and Music (100 Third Street, Sai Ying Pun, Hong Kong). He spoke to Andrew Sun.
I’ve been into food since I was very young. I learned to cook at the age of eight out of necessity as my mum was bedridden.
She gave me play-by-play instructions on how to prepare a traditional Cantonese bak chit gai, or white poached chicken, which produces a nutritious clear broth.
These days, I make sourdough bread early in the morning, which is a grounding and meditative experience.
Johnny Hiller has been into food since he was young, and learned to cook when he was eight. Photo: Johnny Hiller
One of my favourite things was watching both my grandmas in Germany and Hong Kong cook elaborate family meals, from Cantonese dishes to European-style roasts and stews.
Growing up multicultural, travelling in different Southeast Asian countries and living in Hong Kong, Beijing and London has exposed me to a multitude of cuisines. These days when I travel, hitting up food markets is as important as seeking out record stores.
Sushi at Sushi Masa. Hiller says this Japanese restaurant in Hong Kong’s Sheung Wan neighbourhood is his go-to for lunch. Photo: Instagram @sushimasa_sheungwan
I tend to mostly stay local when it comes to dining. For me, that’s Hong Kong’s Sheung Wan neighbourhood. For a Japanese lunch, I like Sushi Masa (105 Jervois Street, Sheung Wan. Tel: 2886 9009).
A super local dim sum spot is Ka Ho Restaurant (UG/F, 328 Queen’s Road Central, Sheung Wan. Tel: 2815 8133) which has that old-school vibe.
I visit Yung Kee (32-40 Wellington Street, Central. Tel: 2522 1624) and Din Tai Fung (four locations in Hong Kong including 68 Yee Woo Street, Causeway Bay. Tel: 3160 8998) for a slightly more refined experience. I like to take both visitors and friends to these spots.
Xiaolongbao soup dumplings at Din Tai Fung. Photo: Din Tai Fung
Another place I take visitors to Hong Kong is Peking Garden (various locations including Shop B1, Basement, Alexandra House, 16-20 Chater Road, Central. Tel: 2526 6456). Most people like Peking duck and I’ve been going there for over 30 years. The chefs know what they are doing.
I’ll always return to Yardbird (G/F, 154-158 Wing Lok Street, Sheung Wan. Tel: 2547 9273) for its consistency and excellent service.
Also, next door to Melody, Lucale (Shop A, 100 Third Street, Sai Ying Pun. Tel: 3611 1842) does an excellent brunch. The portions are incredibly generous and the Italian flavours are so authentic.
Barbecued Peking duck at Peking Garden. Photo: Peking Garden
Hand-cut tagliolini pasta with lobster, prawns and scallop ragout at Lucale. Photo: Lucale
For late-night street food, I recommend Oi Man Sang (Shop B-C, 1 Shek Kip Mei Street, Sham Shui Po. Tel: 2393 9315) for its sidewalk dai pai dong vibe.
For special occasions or splurges, I go to Mono (5/F, 18 On Lan Street, Central. WhatsApp: 9726 9301). Chef Ricardo Chaneton is Venezuelan and his Latin American tasting menus deliver every time.
Outside Hong Kong, I have a few favourites in London. I always visit Hawksmoor (various locations including 5A Air Street, London. Tel: +44 20 7406 3980) for a steak. I also like OttolenghiIslington (287 Upper Street, London. Tel: +44 20 7288 1454) for a casual bite.
Brat (1/F, 4 Redchurch Street, London) in Shoreditch is a culinary gem that shares Melody’s passion for cooking with fire, and it’s exceptional. With a focus on Spanish cuisine, particularly with a heavy Basque influence, it delivers an unforgettable dining experience.
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