Favourite Hong Kong restaurants of Danny Liu, Australian-raised Chinese artist
Liu, who teaches Chinese painting at a studio in Prince Edward, Kowloon, tells us his favourite places for breakfast, lunch and dinner – including dim sum and Cantonese staples
I run my studio in Prince Edward, a district with an eccentric mix of people, local culture and authentic eats clustered within a short radius. Although I kind of grew up eating Aussie meat pies or fish and chips, I still love nostalgic Chinese cuisine the most. Just like arts, I prefer food that is carefully prepared with enthusiasm and craftsmanship.
Due to different class schedules, I tend to have no fixed time slots for my breakfast, lunch or dinner. That’s why it is terrific that I can walk to some of my favourite places in Prince Edward and Sham Shui Po whenever I need to refuel myself quickly between classes.
Wonton noodles or dumplings are my staple food. I am a regular at this joint called Yummy Dumplings (74 Tai Nan Street, Prince Edward, tel: 2309 7308). I like the fact they use only fresh meat and vegetables, and they hand-make their MSG-free dumplings in a myriad combinations; they even make their own black bean sauce and radish to complement dishes. My favourite is the wood fungus and minced pork dumpling.
At the Michelin guide-recommended Superior Steamed Rice Roll Pro Shop (384 Portland Street, Prince Edward, tel: 2380 7790), I usually order the jade cucumber rice roll but their dried bak choi with pork bones congee is also outstanding. If I am hungry, I’ll order steamed chicken feet and spare ribs rice, or steamed salted fish mixed with minced pork rice. Another relatively moderndim sum shop called Prince Dragon (9 Cedar Street, Prince Edward, tel: 2648 8911) is my hang-out for comfort food like dim sum, shrimp dumpling and the home-style daily soup.
