Busy chef rarely has time for more than comfort food
Anthony Cheung is the chef and owner of Casa Cucina, an Italian restaurant that has recently relocated from Sai Ying Pun to Causeway Bay.
I got to eat out a lot before Casa Cucina reopened. Otherwise, I rarely have days off. When I do, I basically go for comfort food – which is mainly local food.
For lunch, I usually get Chinese barbecue. A really good choice is
Kitchen One Roast Goose (G/F, 36-48 Tang Lung Street, Causeway Bay. Tel: 3579 5766). It feels like an expensive Chinese restaurant but the price is very local.
The char siu uses really good pork collar cuts with layers of fat and meat. I eat lunch there three or four times a week.
I like walking through Victoria Park and ending at Sister Wah
(13A Electric Road, Tin Hau. Tel: 2807 0181) for beef brisket noodle. I’m sure it’s a simple recipe but they do something to the broth to make it so memorable. . Go during off hours, like 3pm or 4pm.
Late at night, I go for Chiu Chow at Wong Kee Restaurant
(Shop 1-3, 14 King Dao Building, 14 Burrows Street, Wan Chai. Tel: 2891 2623). It’s open until 2am. The ambience is great. Lots of chefs and food people go there. They do a really good oyster omelette and Bombay duck. I have tried a lot of pho and Co
Thanh’s (Shop 123, L1/F, Pacific Place, 88 Queensway, Admiralty. Tel: 7073 7735) is unique. The place is memorable, too. You will want to keep going back.
For French, I like Somm (7/F, Landmark Mandarin Oriental, 15 Queen’s Road Central. Tel: 2132 0055). I know the chefs there so I know how much work goes into the dishes. If I cannot travel abroad to get inspiration, then I go to Somm for new ideas.
With visitors, I would bring them to Lamma Island for seafood like at Rainbow Seafood Restaurant
(23-27 First Street, Sok Kwu Wan, Lamma Island. Tel: 2982 8100). It has a vibe you cannot find in the city. The seafood is good and not too expensive – good for after a hike.
For a splurge, it would be
Magistracy Dining Room (G/F, 1 Arbuthnot Road, Central. Tel: 2252 3188). I used to work with their chef Matthew Kirkley. It brings you old Hong Kong glamour and gives you an excuse to dress up. The prime rib is superb.