Top Hong Kong food blogger gives us a peek into his pantry
K.C. Koo, of gourmetkc.com, loves to explore new tastes on his travels – especially to Japan – but at home he prefers humble Chinese food
Known to his followers as a gourmet extraordinaire, K.C. Koo is an inexhaustible well of energy. He published his first restaurant review on openrice.com in 2000 and has since become one of Hong Kong’s most prolific food critics.
In 2010, at the age of 40, he left the world of finance, where he had worked for 18 years, and dedicated his life to food, or, specifically, to preserving and promoting Hong Kong’s fading culinary traditions, contributing to publications such as Weekend Weekly, Sing Pao and Time Out Hong Kong.
“The only shopping I do is at the supermarket. I don’t have a habit of buying souvenirs, but I will buy such things as kombu, Japanese soy sauce and local rice to try,” he says. “I also enjoy trying strange fruits. I was in Sanya a while ago and came across an eggfruit [canistel, an ovoid lemon-yellow fruit with a curved apex that’s native to Central America] – the flesh resembles a [hard-boiled] egg yolk. It’s very rich and creamy in texture and very sweet.”