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Andrew Sun

Professional photographer and film producer Joyce Yung recently launched her book, Hong Kong in 100 Photos, published by Man Mo Media Limited. She spoke to Andrew Sun.
I grew up enjoying my mom’s Chinese cooking, which always shines during festive celebrations. I adore her seafood dishes.
I’m also a big fan of soup, pretty much any kind, Chinese or Western.
Because of that, I’m a noodle person too.

I like going to Luk On Kui (2-3/F, 40-50 Des Voeux Road West, Sheung Wan. Tel: 2156 9328) – formerly known as Lin Heung Kui. It’s one of the few places dim sum is still served from carts.
The tea is also served in a traditional manner. The pace is slower, so you need to relax and wait for your dim sum dishes.
The old-school servers might come off as grumpy, but they warm up quickly when you share a smile and a little friendly conversation.
Emmer Pizzeria (Shop 407, L4/F, Pacific Place, 88 Queensway, Admiralty. Tel: 2780 1110) is a perfect spot for casual dining at any hour.

The coffee is excellent, especially with the breakfast options including quiches, ham and cheese croissants and smashed avocado toast.
The thin-crust, fresh pizza is also a highlight. Plus, the weekday happy hour is fantastic. The spacious outdoor area is one of its best features.
My family loves Peking duck. Sha Tin 18 (4/F, Hyatt Regency Sha Tin, 18 Chak Cheung Street, Sha Tin. Tel: 3723 7932) offers great views and delicious Peking duck sliced three ways – skin only, meat only, and skin and meat together. The char siu and dim sum are great as well.

Another good duck offering is M&C Duck (three locations including Shop G105-G106, Park Central, 9 Tong Tak Street, Tseung Kwan O. Tel: 2362 9800).
There’s a viewing station where diners can see the duck being sliced. The meat is typically very lean, adding to its deliciousness.
The dim sum here is also spot on, with exceptional baked pineapple BBQ pork buns.

Shiro (Shop 132, L1/F, Pacific Place, 88 Queensway, Admiralty. Tel: 2117 9481) is a conveniently located contemporary Japanese restaurant offering a variety of dishes including lunch bento sets.
I particularly enjoy the sashimi sets. The restaurant strikes a nice balance with its tempura, seafood, beef and fish selections. Be sure to make a reservation as it’s always busy.
The combination of Japanese and Peruvian influences creates a unique dining experience at TokyoLima (G/F, Car Po Commercial Building, 18-20 Lyndhurst Terrace, Central. Tel: 2811 1152), with fantastic sushi, seafood and meat dishes.

The fried chicken is outstanding – crispy and flavourful. I also like the wagyu main course, which is incredibly tender.
Taifu R. (389 Lockhart Road, Wan Chai. Tel: 3460 2102) is a straightforward ramen spot featuring bar seating.
Diners choose ingredients from an order form and the noodles arrive piping hot. The broth is delicious and satisfying. The pork bone broth and seaweed is amazing, but I’m sure any combination will taste fantastic. Plus, the prices are reasonable.

For visitors to Hong Kong, a dim sum meal is a must. Fook Lam Moon (two locations including Shop 3, Newman House, 35-45 Johnston Road, Wan Chai. Tel: 2866 0663) is a good upscale choice.
Maxim’s Palace City Hall (2/F, City Hall, 5-7 Edinburgh Place, Central. Tel: 2521 1303) has a lively, chaotic vibe. It’s a lot of fun.


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Food and Drinks

Funghi Pizza at Emmer Pizzeria & Cafe, Pacific Place, Hong Kong. Photo: Emmer Pizzeria & Cafe

Dim sum is served from carts at Luk On Kui, in Sheung Wan, one of Hong Kong-based photographer Joyce Yung’s favourite places for dim sum in the city. Photo: Instagram/@ayn__hk

Joyce Yung is a professional photographer and film producer based in Hong Kong. Raised on her mum’s cooking, she is “a noodle person”. Photo: Joyce Yung 

Funghi pizza at Emmer Pizzeria at Pacific Place in Admiralty. Yung also enjoys the coffee and breakfast specialities here. Photo: Emmer Pizzeria & Cafe

Peking duck at Sha Tin 18, where it is available sliced three ways. Photo: Instagram / @inlovewiffood

Fatty salmon sushi at contemporary Japanese restaurant Shiro. Photo: Shiro

Ki-mo-chi fried chicken at TokyoLima. Photo: James Wendlinger

Dim sum specialist Fook Lam Moon’s signature deep-fried chicken kidney in egg custard. Photo: Fook Lam Moon

A nutrition specialist’s favourite Hong Kong restaurants for sushi, noodles, fine dining

A roast pork and vegetable bento from Karui Bento. Photo: Instagram/@karuibento

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A roast pork and veggie bento from Karui Bento. Photo: Instagram/@karuibento

Bluefin tuna sushi from Uoya Zen. Photo: Instagram/@uoyazen

Nonya laksa at Rempah Noodles in Wan Chai. Photo: Roy Issa

Suckling pig at Xin Dai Ji. Photo: Jonathan Wong

A dish of deer tartare at Embla. Photo: Instagram/@emblahk

Snow crab with rice vermicelli at Godenya. Photo: Dickson Lee

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Veggie4Love’s Drama Queen burger. Photo: Instagram/@veggie_4love

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A vegan poon choi – communal dish of foods served in layers – from Years. Photo: Instagram/@years.hk

Egg tarts at Cheung Hing Coffee Shop. Photo: SCMP

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The chef of New Istanbul Kebab on Hart Avenue, Tsim Sha Tsui, cuts lamb to make a kebab. Photo: Bruce Yan

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Roast Goose at Kam’s Roast Goose in Wan Chai. Photo: SCMP

Lin Heung Lau in Central is a great place to introduce friends not familiar with Asian culture to dim sum. Photo: Alexander Mak

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Fukuoka chef Kazutaka Hagiwara prepares longtooth grouper. Photo: Llewellyn Cheung

Ingredients for “chanko nabe” or sumo wrestler’s stew, including longtooth grouper, a fish Japanese call kue which is a speciality of the southern city of Fukuoka. Photo: Llewellyn Cheung

Kazutaka Hagiwara, chef de cuisine of sushi restaurant Tomozuna on the top floor of the Hilton Fukuoka Sea Hawk, gets to work on a longtooth grouper in its kitchen. Photo: Llewellyn Cheung

Hitoshi Hirokawa, executive director of Fukuoka’s Nagahama Fish Market, calls longtooth grouper “the most famous fish in Fukuoka”. Photo: Llewellyn Cheung

The sharp teeth of the longtooth grouper make it difficult for sushi chefs to handle. Photo: Llewellyn Cheung

Dishes prepared using the flesh of the longtooth grouper fish, including sashimi (front). Photo: Llewellyn Cheung

A longtooth grouper at the seafood market in Fukuoka. Photo: Llewellyn Cheung

Longtooth grouper stew. Photo: Llewellyn Cheung

Lifestyle

Food & Drink

‘Big fan of soup’ Joyce Yung shares where in Hong Kong she eats ramen, Peking duck, dim sum from a cart and pizza with coffee


‘Big fan of soup’ Joyce Yung shares where in Hong Kong she eats ramen, Peking duck, dim sum from a cart and pizza with coffee.


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