Where an ‘immigrant mash-up kid’ eats in Hong Kong, from classic noodles to chaotic brunch
Streetwear designer Jeff Staple reveals where he goes for noodles, macaroni soup, roast goose and ‘a love letter to Chinese ingredients’
Streetwear designer Jeff Staple (born Jeff Ng) recently opened the Staple store in Causeway Bay’s Hysan Place. Next month, he and his brand will appear at ComplexCon Hong Kong, taking place on March 21 and 22 at AsiaWorld-Expo.
I am a “food is culture” person. I believe that, in the same way you can read a neighbourhood by the trainers on the block, you can do the same with what people eat at 1am.
Growing up in New York City, I was a real immigrant mash-up kid: a lot of Cantonese home cooking – soups that simmer forever, steamed fish, stir-fried greens, rice as the anchor – plus NYC everything: bagels, pizza by the slice, diner breakfasts, Chinatown noodles.
I learned early that the best food is not always the fanciest; it is the spot that is consistent, has a queue for a reason and feels like it belongs to the community.
These days, I am still the same. I will happily do a Michelin-star tasting menu, but I am just as excited about a perfect bowl of wonton noodles or a no-frills daan tat (egg tart).
To me, Hong Kong is one of the best eating cities on Earth, because you can do humble to hero in one day.