‘Just like the old days’: where a Hong Kong chef goes for authentic fish balls, dim sum, wonton noodles and hole-in-the-wall vibes

Charmaine Cheung, a former Hong Kong cookery school chef, shares where she goes for dim sum when not tempted by McDonald’s, and other old-school food

The Los Angeles native shares her secret to affordable fine dining, and an eating, singing and dancing experience you ‘can’t get anywhere else’

Reading Time:2 minutes

Fish balls with rice vermicelli “just like the old days” at Ha Ming Kee Noodle Shop in Jordan, Kowloon, one of the places former Hong Kong cookery school chef and Los Angeles native Charmaine Cheung would take visitors. She shares her other go-to places for dining out. Photo: Instagram/@bnlovesalmosteverything

Published: 6:15pm, 25 Jan 2024

For 14 years, Charmaine Cheung was executive chef at high-end supermarket City’super’s Superlife Culture Club cookery school, conducting classes in Hong Kong, Taiwan and Shanghai. She spoke to Andrew Sun.

I grew up in Los Angeles. My mom insisted we didn’t dine out because of the amount of MSG that restaurants put in their food back in those days.

My favourite comfort meals were steamed minced pork and steamed fish. But the most delicious thing ever, and my mom’s favourite, was egg rolls with tons of coriander.

Soup was a daily essential too. On Sundays, I was allowed one hamburger and a small Coke with fries. I looked forward to Sundays.

Charmaine Cheung is a Hong Kong-based chef who grew up in Los Angeles. Photo: Charmaine Cheung

These days, for breakfast, I occasionally go to McDonald’s for a sausage egg McMuffin and hash brown, but my morning dim sum recommendation is Taiwai Dining Room (92 Chik Fuk Street, Tai Wai. Tel: 2339 0189).

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