Australian Brandon Tomkinson is chef de cuisine of Western food at the Hong Kong Golf & Tennis Academy in Sai Kung. He spoke to Andrew Sun. I grew up in a big family, so meals meant simple meat-and-three-veg dishes, with nothing that required too much effort as it was a chaotic household.
Sunday, however, was our special day. In the summer, we would usually have a barbecue, while roasts were our go-to dinner in winters. Mum would delegate tasks to each sibling and my duties were usually gravy and Yorkshire puddings.
One of my favourite places to dine in Hong Kong is Pondi (14 Fuk Sau Lane, Sai Ying Pun. Tel: 6113 0195). It is home to an amazing wine list and great food, relaxed environment and friendly service.
It is just nestled within a quiet end of a road so the calm extends to its outdoor area. On my days off, and weather permitting, a swim in Repulse Bay followed by a visit to Soho Banh Mi (Shop 109, L1/F, The Pulse, 28 Beach Road, Repulse Bay) is definitely a guilty pleasure. The ladies who run the restaurant are always super friendly and passionate about everything they serve.
.
