Where a Hong Kong chef eats the best cart noodles, Thai skewers and late-night snacks

Where a Hong Kong chef eats the best cart noodles, Thai skewers and late-night snacks

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For lunch, I love Samsen (23 Jervois Street, Sheung Wan. Tel: 2234 0080). Their selection of chargrilled skewers never fails to impress and remains my top pick. With a vibrant atmosphere and consistently good dishes, Samsen is an easy option.

Grilled chicken satay served with cucumber relish and spicy peanut sauce at Samsen. Photo: Facebook/Samsen

I also enjoy Wing Kee Noodles (27A Sugar Street, Causeway Bay Centre, Causeway Bay. Tel: 2808 2877), another easy lunch or any time dining option. In my opinion, these guys serve some of the best cart noodles in the city. Their Chinese marinade and spicy sauce are well made, which is the key to take the flavours to new heights.

On days off, I have dim sum with my parents. Our go-to spot is a chain restaurant, Victoria Harbour Restaurant (various locations including Shop G256 & 1/F, Phase 2, Amoy Plaza, 77 Ngau Tau Kok Road, Kowloon Bay. Tel: 2827 0818). I enjoy the steamed beef balls and the roast goose paired with lai fun noodles very much.

Cart noodles at Wing Kee Noodles. Photo: Facebook/Mandy C
South China Snack (Shop 3, G/F, 15 Soy Street, Mong Kok) is the ultimate for late-night bites. This takeaway stall stays open until 4am, making it perfect for night owls and late-shift chefs like myself. The imitation shark fin soup is an absolute must-try.

Whey (UG/F, The Wellington, 198 Wellington Street, Central. Tel: 2693 3198) is perfect for any special dinner or celebration.

I have the pleasure of knowing chef Barry Quek, he is truly wonderful. I deeply appreciate how he is honouring his Singaporean heritage and incorporating European cooking techniques. It is nothing short of impressive. I can never forget the curry laksa konjac rice dish he served. It was so good, I almost asked for another portion.

I would take visitors to Ju Xing Home (418 Portland Street, Mong Kok. Tel: 2392 9283). Originally specialising in Cantonese cuisine, this casual eatery now includes well-made Sichuan dishes.

My favourite is the chilli-poached beef, which is tender and great with rice. I also enjoy their take on Hong Kong-style pan-fried vermicelli noodles – crispy on the edges and bursting with flavours, so simple yet so satisfying.
The curry laksa konjac rice at Whey. Photo: Facebook/Whey
For a celebratory meal, VEA (30/F, The Wellington, 198 Wellington Street, Central. Tel: 2711 8639) by chef Vicky Cheng has consistently impressed me, showcasing Chinese cuisine reimagined through the refined techniques of French gastronomy. At the same time, local ingredients are the hero on his plates. The cocktail pairings add a fun twist.

Outside Hong Kong, I have a special fondness for Taipei’s Mume (No. 28, Siwei Road, Da’an District, Taipei City. Tel: +886 2 2700 0901). This small, cosy and delightful French restaurant truly champions the beauty of local ingredients, serving up stunning contemporary French x Asian dishes.

They collaborate closely with local farmers and fishermen, taking immense pride in introducing diners to unique foods they may have yet to encounter. The Chiayi quail served with perilla plum and mulberries was a stand-out dish.

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