My Cup of Tea

Since 1984, the Tatler Dining Guide has been a collection that celebrates the very best of dining in Hong Kong—not only the chefs, restaurateurs, sommeliers and more that make up the culinary scene, but the people and themes that make this city all the more special. From the 2022 guide onwards, we will be championing local talent in the art scene, asking them to give us their interpretation of what the city’s gastronomy means to them. Mandy Mackenzie Ng, who was born and raised in Hong Kong, is the first to take up the challenge The Work: The Scent of Memories

The sketch is based on the concept of how my feelings changed towards Chinese restaurants when I grew up. When I was small, I never liked dining at Chinese restaurants, as it meant many hours of sitting. My parents and grandparents would read newspapers there, and I would bring a book to read. However, I never liked the whole act as it is more or less the same as what we would do at home. What I enjoyed were the desserts, egg tarts, jelly, or custard buns, but it was mostly meaningless to me. After graduating, I was so preoccupied with my first job that I really wanted to spend more time with my family—it was then that I realised what my parents loved about dining at a Chinese restaurant. It was not the act that matters, nor the food. It’s about who we are spending time with, in a place where we feel comfortable, and to create some precious moments.

How long have you been an illustrator?

I have been drawing since I was a kid, but my actual career started in 2017, which is the year I graduated from SCAD. I am currently a freelance illustrator, working remotely for clients all around the world.

What is your connection to Hong Kong?

I was born and raised in Hong Kong, it’s my home, and where most of my friends and family live. They supported me throughout my career in art, both physically and mentally. I always feel good when they are around. I also love this place as it is—the city looks tiny on a map, yet it is a place full of history, filled with meaningful stories, and intelligent, kind people.

If you could only eat one Hong Kong snack forever, what would it be?

Tofu fa (tofu pudding)!

It’s the best, served with brown sugar and possibly a little bit of ginger. It tastes sweet but it’s not overly saccharine.

What are Hong Kong's greatest traits, in your opinion?

Warmth and friendliness. We have different traditions, cultures, and we might have different beliefs, yet we are kind and intelligent, and that binds us together.

If you could describe your personality as a type of food, what would it be and why?

Egg tart made with puff pastry, perhaps. I always think I am a local, and my friends always say I look stiff and stubborn when we first meet, but I am actually quite funny and nice when you get to know me— similar to layers of puff pastry in the tart!