Where a Hong Kong head chef goes for sweet and sour pork, pineapple buns and Italian food

Where a Hong Kong head chef goes for sweet and sour pork, pineapple buns and Italian food

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Hong Kong native Sze Chiu-Kwan has been head chef at Dong Lai Shun in the Royal Garden Hotel since its opening in 2004. He spoke to Andrew Sun.

As a person who grew up and has lived in Hong Kong for so many years, I cherish the memories from my childhood. My most favourite one is having pineapple buns at cha chaan tengs.

Other than cha chaan teng food, I really like pan-fried buns (sheng jian bao). The tasty and flavourful meat is wrapped in soft and crispy dough, with each bite bursting with juices.

For breakfast, I like to go to Red Tea Café (various locations including Shop 5, 18 Carnarvon Road, Tsim Sha Tsui, tel: 6229 1838) for a pineapple bun.

To have a hot and crispy sweet bun with a thick slab of butter is my favourite thing even now. Another favourite is the classic egg sandwich.

A pineapple bun and other breakfast dishes at Red Tea Café. Photo: Facebook/ Joy Cho

I like to discover different kinds of restaurants, cuisines and foods because there is a lot to learn, such as cooking and preparation techniques.

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