- Hotel veteran Patsy Chan enjoys all kinds of food, but loves Asian cuisine, like cha chaan teng claypot rice and Japanese seafood rice
- For more refined dining, she likes George Private Kitchen and Uwe Opocensky’s new menu at Restaurant Petrus. A Ghanaian restaurant is next on her to-see list
Hotel veteran Patsy Chan worked for many years at the Kowloon Shangri-La, doing marketing and public relations. Recently, she was promoted to be the group's area director of corporate social responsibility
I eat everything and any cuisine. I even like offal. I have eaten worms, insect, and soup with ants. I've been adventurous since I was little. I will eat at any restaurant but the location has to be clean. I don't mind sitting street side on small stools but it has to be clean.
In general I enjoy Asian cuisine, and especially Japanese. But these days I am more cautious with raw fish.
I love really local cha chaan teng. One place that is always a bit crowded but is still quite hygienic is Sheung He i (25 North Street, Western District, tel: 2819 6190). The look is a bit tacky but they do really good claypot rice. They do over 20 different varieties but it's only available at night. The eel rice is great, the rice crust is crispy, and it's cheap and good.
For more refined dining, I recommend George Private Kitchen (9/F Charmhill Centre, 50 Hillwood Road, Tsim Sha Tsui, tel: 9094 2362).
It's not a big place, so you have to make a reservation. It does not just do Cantonese, but quite a lot of different regional cuisine too. I like their lion head soup, shrimp toast with added crispy rice, and their fish dishes are also great.
Where a Chongqing native goes to eat spicy Sichuan food
I still go to Tai Ping Koon (several locations including 40 Granville Road, Tsim Sha Tsui, tel: 2721 3559) for the baked Alaska. It's not the greatest restaurant but the atmosphere and food makes me feel nostalgic for the old Hong Kong. I like the fried beef rice noodle with Swiss sauce too.
Another Cantonese place I like is Imperial Treasure (two locations including 10/F, 1 Peking Road, Tsim Sha Tsui, tel: 2613 9800). The group started in Singapore first.
Not everything is great, but I like the roast pork rolls, which is like porchetta with a lot of things in the middle including sticky rice. They also do pork liver really well.
For Western, I have a soft spot for Restaurant Petrus (56/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, tel: 2820 8590).
With new chef Uwe Opocensky, it's really good. The view is spectacular and the dishes are impressive. The beetroot salad is beautiful, looks like a corset. The abalone with XO sauce is nice.
For Japanese, I often go to Ranbashi Donburi (Rich Tower, 2 Bienheim Avenue, Tsim Sha Tsui, tel: 2244 3238) for an affordable seafood rice bowl. The menu is not big but it's value for money. They're quite generous with the seafood.
One place I really want to try was opened by a friend recently. It's an African restaurant called Paul's Kitchen (Shop 21, 1/F, Chungking Mansion, 36-44 Nathan Road, Tsim Sha Tsui, tel: 3956 2178). My friend's husband is Ghanaian so they cook food from his homeland.
Like cooking? For Asian recipes to make at home for friends and family, visit SCMP Cooking.
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