MAY CHOW

T.Dining by Hong Kong Tatler - - Local Champion -

Our def­i­ni­tion of a Local Cham­pion is some­one who has made a real con­tri­bu­tion to pro­mot­ing or cham­pi­oning Hong Kong food cul­ture, both at home and abroad—and for the sec­ond year in a row, May Chow has proven to be a leader in this par­tic­u­lar niche. With Lit­tle Bao and Sec­ond Draft al­ready ce­mented on the din­ing scene, Chow’s mis­sion to give Can­tonese food and in­gre­di­ents their time in the spot­light hit an­other high point with the open­ing of Happy Par­adise. This rau­cous “neo-Can­tonese” bar and restau­rant, re­splen­dent in cool neon, is an orig­i­nal homage to Hong Kong tra­di­tions with zero sen­ti­men­tal­ity. Work­ing in col­lab­o­ra­tion with chef John Javier, the pair have cre­ated dishes that firmly plant Can­tonese food into the realm of con­tem­po­rary cool. For­got­ten or un­fash­ion­able

dishes such as braised pomelo peel and nos­tal­gic shrimp toast have been zhuzhed up with­out los­ing any of their orig­i­nal essence, al­low­ing lo­cals and tourists alike to dis­cover

more about our great food tra­di­tions.

Happy Par­adise, 52-56 Staunton Street, Cen­tral, Hong Kong

RUN­NER-UP By set­ting up Hon­estly Green, Tong Chong Street Mar­ket and Poho Mar­ket, Jan­ice Leung Hayes is draw­ing our at­ten­tion to Hong Kong’s local farm­ers and their pro­duce while sup­port­ing local busi­nesses.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.