As you venture through the bustling avenues of Hong Kong, be ready to immerse yourself in some of the most extraordinary gastronomic adventures to delight your taste buds. To make it one like you have never experienced before, we unveil the culinary secrets with two industry maestros at Mandarin Oriental, Hong Kong –  Jack Bent, Director of Food and Beverage & Chef Richard Ekkebus, Director of Culinary Operations and Food and Beverage, who is also responsible to oversees the Michelin-two-star and one green star, modern French fine-dining restaurant, Amber. Come with us as we explore the hidden gems, and celebrate the delicacies of Hong Kong where every bite divulges a story of passion and creativity in one of the world's most captivating food capitals in the world. 

From Michelin-starred haunts to humble street stalls, there's something for everyone. So, if you really want to experience the most relished cuisines of Hong Kong, this is your holy grail.

PL: What is the one culinary experience you would recommend to food enthusiasts visiting your city?

Jack Bent: I would recommend indulging in a traditional dim sum feast. Dim sum is an integral part of Hong Kong's food culture and offers a delightful array of bite-sized dishes — steamed, fried, or baked to perfection. Renowned dim sum restaurants are plentiful, such as Tim Ho Wan or Lin Heung Tea House, where you can savour a great variety of delectable dumplings, buns, and other savoury treats. From the iconic siu mai and har gow to char siu bao and egg custard tarts, each dish showcases the skilful craftsmanship and intricate flavours that make dim sum a true culinary treasure. The lively ambience, the bustling trolleys, and the communal dining experience add to the charm of this culinary adventure, allowing you to fully immerse yourself in the vibrant food culture of Hong Kong.

Richard Ekkebus: You have to eat in traditional ‘Tai Pai Dong’ with mostly stirred-fry dishes in Cantonese household style, I think the street food in Hong Kong is affordable yet with exceptional quality and has a huge diversity. You have to enjoy a seafood meal in Lamma Island, Tai O or Sai Kung; where you select your favourite live seafood and get it cooked by a chef and his team from steam, bake, or Hong Kong Typhoon shelter style (with fried garlic). At night, you can enjoy the hustle and bustle of this world city, and have a cocktail in one of many leading bars on HK Island such as Coa or Penicillin followed by a delicate meal in one of the Michelin-starred restaurants in the city.

PL: Tell us about a culinary adventure you embarked on in the city that surprised you when you first discovered it.

Jack Bent: The experience of dining at a Cha Chaan Teng is always a delightful surprise. These local-style tea houses are a unique blend of East and West, offering a fusion of traditional Cantonese cuisine with Western influences. The surprising element lies in the diverse menu options which, whilst familiar to Western palates, will always offer a local-inspired twist. This might include a mix of classic Hong Kong comfort foods and unexpected combinations. From the famous pineapple bun with a thick slab of butter and “French toast” which is actually a condensed milk-drenched toast that has been fried with eggs, to dishes like spaghetti with HK-style sauce or macaroni soup with ham, these culinary creations showcase the city's cultural fusion and culinary creativity.

Richard Ekkebus: I arrived in Hong Kong 19 years ago and believe I am extremely well adapted to my adoptive country, What I love about Hong Kong is its extreme diversity in restaurants, you can eat for less than USD 5 a meal of incredible noodles with homemade dumplings and fresh greens, or splurge in the most luxurious restaurants on the planet and then you have everything in between. I love to go to Lamma Island, take a ferry to this beautiful outlying island from central then do some trail walk and end up in a live seafood restaurant, enjoy the perfectly cooked seafood with some local ice-cold beer.

PL: What is the one food tourist trap that everyone visiting your city should be wary of?

Jack Bent: It's important for tourists to exercise caution when considering 'chain' local restaurants. Although these establishments may appear enticing with their diverse menus featuring a variety of must-try local dishes, it is often a more rewarding and budget-friendly experience to seek out off-the-beaten-path eateries. These hidden gems often prepare the same dishes using time-honoured recipes passed down through generations, allowing you to savour the authentic flavours of Hong Kong at just a fraction of the price. By venturing off the main tourist routes, you'll not only discover the true essence of local cuisine but also enjoy a more memorable and affordable dining experience. Lastly, definitely avoid dining at The Peak!

PL: Which restaurant is a local secret that you don't want to tell people about?

Jack Bent: Known to locals, yet avoided by tourists, there are numerous street vendors offering a wide array of incredibly flavourful and authentic local snack foods. While some of these offerings may initially seem unconventional or unfamiliar, they are definitely worth trying for a truly unique culinary experience. From the irresistible aroma of freshly made Egg Waffles to the smoky flavours of barbecued yams and roasted chestnuts, these street vendors offer a delightful range of snacks that provide a particularly welcome treat, especially during the colder months.

Richard Ekkebus: Xin Rong Ji is an import from China serving Taizhou cuisine. Taizhou is located in the Zhejiang province facing the East China Sea and is known for its seafood. Hence unlike a typical Cantonese menu, there are very few meat or poultry dishes; instead, the focus is on fish and seafood. One of the signature fish here is the wild yellow croaker which can fetch over HK $10,000 per catty. The restaurant sources only the best ingredients and the cooking is also exceptional - its Shanghai branch has attained 1 Michelin Star. Having said that their Roasted Peking Duck is probably one of the very best in Hong Kong but their home-style dishes are extremely delicious too.

PL: What are some of the most popular culinary trends you’re enjoying at the moment in your city?

Jack Bent: An exciting development in Hong Kong's culinary landscape is the emergence of reinvented food halls. Prominent examples like Basehall have recently appeared throughout the city, bringing together a curated selection of Hong Kong's most fashionable restaurants under one roof. These dynamic spaces offer visitors the opportunity to experience a multitude of trendy established eateries as well as up-and-coming culinary destinations all in one convenient location. In a single visit, you can sample the best that Hong Kong has to offer in just an afternoon.

Richard Ekkebus: We have many exceptional Japanese restaurants and their presence has grown hugely as locals love Japanese food and culture. You can have from affordable Japanese to three-Michelin-starred Edo-style Sushi at par with the best restaurants in Tokyo. The only three-Michelin-starred Sushi Shikon is also located at The Landmark Mandarin Oriental, Hong Kong. 

PL: How has the culinary landscape evolved over the past few years and what has been the driving force behind the change? 

Jack Bent: Hong Kong has undergone a remarkable transformation in recent years, and its culinary landscape has evolved in tandem with the city’s cultural & social changes. While the city was traditionally known for its hotel dining and local cuisine, there has been a notable influx of international brands and renowned chefs establishing their own unique restaurant concepts in standalone venues. This shift has brought about significant and positive changes, elevating Hong Kong's status as a must-visit gastronomic destination on a global scale.

Richard Ekkebus: Hong Kong is like a Bordeaux wine – getting better and better with age. I have stayed in Hong Kong for over 18 years and have constantly seen the city grow and improve itself at all levels. Food has significantly matured and you can find any cuisine at its very best and its most affordable nowadays.

Immerse yourself in the gastronomic marvels of Hong Kong when you plan a trip with PureLuxe.