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‘Addictive’ rice noodle rolls, Cantonese barbecue: Hong Kong restaurant picks from a baker
The Baker & The Bottleman head baker Helene Ng shares where she goes for good-value Cantonese food, trolley dim sum and lots more
Reading Time:2 minutes
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Hong Kong-born Helene Ng is head baker at The Baker & The Bottleman. She spoke to Andrew Sun.
Local food is my comfort food. As a kid, I definitely took for granted the home-cooked Cantonese dishes on my dinner table – like tomato stir fry with beef and scrambled eggs, steamed whole fish with ginger and scallion, and black bean steamed spare ribs.
My mum always made us drink a big bowl of her soups with Chinese herbs and medicine, vegetables, and dried seafood. Every broth had a different health benefit.
I work by the Wan Chai market, so I always grab some produce before heading home. One of my favourite stalls is Tofulism (Shop D, Kam Shing Building, 14-24 Stone Nullah Lane, Wan Chai). It displays the whole slab of tofu – you can pick between firm or soft – and the staff slice it fresh for you, just like cheese. I’ve also seen them deep-fry the bean curd rolls on-site, perfectly fresh and crispy if you’re a hotpot lover like me.
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Some of my other favourite places include Gi Kee (Shop 4, Wong Nai Chung Cooked Food Centre, 2/F, Wong Nai Chung Municipal Services Building, 2 Yuk Sau Street, Happy Valley. Tel: 2574 9937). It is a five-minute walk from my home and is such good value for money. We love getting the crispy garlic chicken and sweet and sour pork.
The steamed scallops with garlic and vermicelli are also very good.
I can always count on Francis (4-6 St Francis Street, Wan Chai. Tel: 5216 8318) for consistent food and nice wine.
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