The nature of my job makes me always want to try new things, so I am hardly a loyal and returning patron. I try to keep a balance between eating out and home-cooked meals. Again, my job isn’t always kind to my waistline and diet, but when going out I like diversity. I like things I haven’t tried before. Good times are about discovery, being awed. There are, however, a couple of places I frequent when I just want to relax and not go out [to discover something].
The Sichuan restaurant Yun Yan (Shop 1001B, 10/F Times Square, Causeway Bay, tel: 2375 0800) is a favourite. Their chilli prawns and kung pao chicken are on my list of things to order.
For a lazy Sunday brunch, the weekend buffet with free-flow champagne and great seafood at the Conrad Hotel’s Lobby Lounge (lobby level, Pacific Place, 88 Queensway, Admiralty, tel: 2822 8891) belongs on my family’s list of favourites.
For visiting friends, most likely I would go to Sai Kung for the seafood restaurants there. I don’t have a specific recommendation, but just show them how to pick fresh seafood from the many boats or the incredible selection from the restaurant displays. It’s a must for an out-of-town visitor. Also, the Temple Street night market is a hub of local culture with a mix of traders, opera singers and fortune tellers in a vibrant nightly market atmosphere. At least once you have to try eating at the outdoor tables there.
Recently, a friend invited me to the Sahara Mezz Bar (11 Elgin Street, Central, tel: 2291 6060). I was a bit apprehensive and feared an adapted imitation of Middle Eastern food, but the taste was great and genuine. It reminded me a lot of my time living and working in Egypt. No surprise when I found out later talking to the owners that they were from the Sinai in Egypt. I have been back a couple of times, and like to relax and reminisce.
At the Pullman, I can recommend our new rooftop bar and restaurant Skye (27/F, 310 Gloucester Road, Causeway Bay, tel: 2839 3327). Our chef Lee Adams’ contemporary French cuisine creations reflect freshness and highlight the produce quality. I love it when the main ingredient is the star of the plate and not being overwhelmed by a plethora of unnecessary flavours.