Tung Po Seafood

Hong Kong Tatler - - Features -

Few places in Hong Kong can match the style of ser­vice pro­vided by Robby Che­ung, the charis­matic owner of Tung Po, whose once-hum­ble dai pai dong is now a flour­ish­ing seafood restau­rant lo­cated on the sec­ond floor of the Java Road Mu­nic­i­pal Ser­vices Build­ing in North Point. Fa­mous for his cus­tomised white rub­ber boots and killer dance moves (the moon­walk in par­tic­u­lar), Robby likes to blast ’90s hits while serv­ing up fresh Can­tonese fare. Among the restau­rant’s loyal fans is Fran­cis Gouten, who’s been eat­ing here for more than a decade. His favourite dishes in­clude cu­cum­ber and oc­to­pus salad, “wind sand” crispy chicken, and lo­tus leaf fried rice. Gouten likens his re­la­tion­ship with Tung Po to that be­tween a club and its pa­trons. “I’m an hon­orary mem­ber and was even given a pair of white boots like Robby’s,” he laughs. “I wear them ev­ery time I come for din­ner.” Dress codes go out the win­dow at Tung Po. “Peo­ple who eat here have no qualms about it. We come here for the lively at­mos­phere. It’s noisy but the food is great, and ev­ery­one is al­ways happy.”

Fran­cis Gouten

Fran­cis Gouten (cen­tre) at Tung Po Seafood with (from left) David Hong, Jacques Boissier, Dim­itri Gouten and Bernard de Laage de Meux

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