CHEF'S GUIDE TO HONG KONG

A post shared by The Murray, Hong Kong (@themurrayhk) on Aug 24, 2017 at 3:32am PDT

I was very excited about moving to Hong Kong as I’ve heard so many wonderful things about living in the city. Like Dubai, where I was based before, I see Hong Kong as a cultural melting pot that celebrates both its historic roots and also the present.

Guo Fu Lou is a Hong Kong institution and is a wonderful introduction to the subtle flavours of Cantonese cuisine.

I would also recommend that all travellers visit a cha chaan teng (neighbourhood diner). For Kee has made a name for itself with its wholesome stir-fries, daily soups and its crisp, soy sauce pork chops. It’s Hong Kong home-style cuisine at its best and the queue snaking out from the restaurant is a testament to its popularity!

Kam Fung is another favourite cha chaan teng of mine. Specialising in Hong Kong-style baked treats, their signatures are their puff pastry egg tarts and pineapple buns served with a thick slab of butter. It’s all freshly baked in-house and best enjoyed with a cup of milk tea.

Lan Kwai Fong should be on the top of every traveller’s list. With numerous bars and trendy clubs, it’s a fun place for a group of friends to experience Hong Kong as a nightlife destination.

The Nest cafe, which is opposite The Murray, in St. John’s Cathedral Garden is now part of my morning ritual. It’s very peaceful. It’s also a vocational training centre for adults with disabilities, so if you stop there for a coffee you’ll be supporting a good cause too.

Hong Kong is famous for its markets, which have a huge variety of produce both locally sourced and from across the world. You’ll often find me at Graham Street market in Central perusing through the seasonal ingredients to see how these can be incorporated into my dishes to reflect a taste of Hong Kong!

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Shanghai Street in Yau Ma Tei is a bustling area and a treasure trove of everything kitchen related from specialty Japanese knives to traditional bamboo steamers.

Friends with a sweet tooth won’t be disappointed by the freshly-made egg rolls from Duck Shin Ho, there’s a combination of three flavours: the original, butter or coconut. For adventurous palates, I would recommend a trip to Sheung Wan to explore the dried seafood shops as it’s a complete sensory experience. In traditional Chinese cooking, these ingredients are used to enhance soups and tonics.

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