Previously of Plaa and Miss Lee in Hong Kong, chef Tommy Tsui now heads the kitchen at newly opened modern Asian restaurant Wakaran in Wan Chai. He spoke to Andrew Sun. I grew up in Tuen Mun, in the New Territories, surrounded by simple local comfort food.
I am an easy-going and no-fuss eater, an ordinary Hongkonger who enjoys eating at home. For lunch, I love Samsen (23 Jervois Street, Sheung Wan. Tel: 2234 0080).
Their selection of chargrilled skewers never fails to impress and remains my top pick. With a vibrant atmosphere and consistently good dishes, Samsen is an easy option. I also enjoy Wing Kee Noodles (27A Sugar Street, Causeway Bay Centre, Causeway Bay.
Tel: 2808 2877), another easy lunch or any time dining option. In my opinion, these guys serve some of the best cart noodles in the city. Their Chinese marinade and spicy sauce are well made, which is the key to take the flavours to new heights.
On days off, I have dim sum with my parents. Our go-to spot is a chain restaurant, Victoria Harbour Restaurant (various locations including Shop G256 & 1/F, Phase 2, Amoy Plaza, 77 Ngau Tau Kok Road, Kowloon Bay. Tel: 2827 0818).
I enjoy the steamed beef balls and the roast goose paired with lai fun noodles very much. Whey (UG/F, The Wellington, 198 Wellington Street, Central. Tel: 2693 3198) is perfect for any special dinner or celebration.
I would take visitors to Ju Xing Home (418 Portland Street, Mong Kok. Tel: 2392 9283). Originally specialising in Cantonese cuisine, thi.