Italian chef in Hong Kong’s go-to places for noodles, Thai food, yakiniku and fine dining
Sicilian-born Giuseppe De Vuono gives a Thai place ‘a 100 score every time’ and reveals his spots to eat fishball and beef brisket noodles
Originally from Messina, Sicily, Giuseppe “Pepe” De Vuono is the executive chef of Octavium Italian Restaurant. He spoke to Andrew Sun.
As a child, I remember coming back home from school and finding food prepared by my grandmother. It was nothing fancy; it was what I like to call “poor food” but made with plenty of love.
Growing up during the second world war, my grandmother focused on ingredients such as legumes, vegetables and tougher cuts of meats.
I came from a fisherman’s village, so fish was usually the star of the meals. I would say I grew up eating the freshest food ever – what we now call farm-to-table cooking.
In Hong Kong, what attracts me most is easy comfort foods without grand pretensions.
My lunch spot is usually Krua Walaiphan (64 High Street, Sai Ying Pun. Tel: 2804 1555). The food at this Thai restaurant is so good. I especially like the barbecued pork neck. It gets a 100 score from me every time.
