May Chow

One of Asia’s top chefs and founder of three of Hong Kong’s buzzi­est es­tab­lish­ments

Prestige Hong Kong - As Told: The Very Best In Life - - As Told: The Very Best In Life Contents -

I keep it sim­ple when cook­ing at home. I love a sim­ple bar­be­cue with friends or just cook­ing some of my mum’s won­tons.

I al­ways have a bot­tle of my mum’s hot sauce made of chilli, gar­lic and fer­mented black bean. I also like my bot­tle of “oys­ter wa­ter”, oth­er­wise known as supreme oys­ter sauce from Lau Fau Shan. It tastes like in­tense umami of oys­ters, which is com­pletely dif­fer­ent from what you get from the su­per­mar­ket.

I had an amaz­ing time in Vi­enna, Aus­tria. I was for­tu­nate enough to dine at Steir­ereck, which is the 10th best restau­rant in the world ac­cord­ing to World’s 50 Best Restau­rants. It was one of the most mem­o­rable din­ing ex­pe­ri­ences I’ve ever had.

I’ve also been to Restau­rant Kon­stantin Filip­pou as well as their other restau­rant O’boufes, which is this great bistro that serves sea­sonal dishes in­spired by both Aus­tria and Chef Filip­pou’s Greek her­itage.

They also have an amaz­ing ar­ray of Aus­trian nat­u­ral wines.

I re­cently tried Pop That Cherry Col­lab­o­ra­tion Brew, brewed by Lind­heim Blkom­pani x Lervig x Mikkeller. It’s tinted red and has an amaz­ing fresh cherry flavour. It’s yeasty and de­li­cious, al­most like drink­ing wine.

I usu­ally like to go out with my girl­friend and dogs in the morn­ing whether for a hike or a stroll. Af­ter­wards, I like ex­plor­ing the out­skirts of Hong Kong and find­ing some au­then­tic Chi­nese food in the New Ter­ri­to­ries and once I get home, maybe pop­ping a bot­tle of nat­u­ral wine and chill­ing.

My friend once brought me to the big­gest whole­sale mar­ket out­side of Paris. It was freez­ing cold and dark. We had to wake up at 5am. He took me to his sup­plier who was so happy to see us and asked me if I wanted to eat a fresh slice of raw foie gras. He opened a butcher’s pa­per and sliced me a piece. It was as sweet as uni and

never be­fore had I tasted foie gras like that. I re­cently quite like the dim sum at Golden Val­ley in Hong Kong, but I think the clas­sic would al­ways be Luk Yu Tea House if I wanted some old-school baos.

Binge watch­ing on Net­flix is my guilty plea­sure!

The rea­son I run is that I find it very hard to fo­cus and it is the op­po­site of how my mind works. I see it as the train­ing of my mind and try­ing to con­trol my thoughts bet­ter.

I’ve run the Stan­dard Char­tered marathon twice, and I still find it amaz­ing that we’re able to run through the Western Tun­nel. The sense of en­ergy is sen­sa­tional when you’re run­ning with a large group of peo­ple.

I think great bars need great com­pany. My re­cent favourite is Loos­bar Amer­i­can Bar [in Vi­enna], hang­ing out with the amaz­ing chef Kon­stantin Filip­pou and his wife Manuela, sip­ping clas­sic cock­tails like ne­gro­nis and old fash­ioneds.

I’ve also had a great night hang­ing out with food writer Pat Nourse and Ger­ald at Ger­alds Bar [in Mel­bourne], just sip­ping some good old wine.

I also al­ways like food with my drinks, and had some great nat­u­ral wine and food at Frenchie wine bar in Paris.

I love the Taste Li­brary at PMQ in Hong Kong, bea­cause it houses a great col­lec­tion of Chi­nese food books as well as in­ter­na­tional food books. I’ve been bring­ing my chefs there so that they can be in­spired and take in all the in­for­ma­tion. Great cook­ing is not just a craft but also an ed­u­ca­tion, and re­quires re­search and learn­ing.

“Great cook­ing is not just a craft but also an ed­u­ca­tion ”

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