Where a wine critic likes to eat classic Chinese and French dishes in Hong Kong
Nelson Siu loves Chinese cooking, from street food to dim sum and Michelin-starred elegant dishes. He is also a fan of high-end French food
Nelson Siu is the CEO of Wine.Luxe magazine, as well as an international wine judge and critic. He spoke to Andrew Sun.
My mother reigned as a talented home chef. I was spoiled with dishes that others reserve for special occasions – abalone, shark fin soup, steamed fish and a bounty of fresh seafood.
Her dedication to flavour and technique laid the foundation for my appreciation of fine food and wine. Perhaps it is no surprise that I have evolved into a food and wine critic, constantly seeking out the next unforgettable bite.
For some, food is sustenance. For me, it is a passion, a journey, a way of life as an open-minded, adventurous eater with a lifelong curiosity for global flavours. Hong Kong’s dining scene is a thrilling blend of tradition and innovation. Lately, a few stand-out restaurants have truly captured my attention.
Path (Shop A, 1/F, 68 Kimberley Road, Tsim Sha Tsui, tel: 5275 8881) is a modern culinary playground led by young chef Tony Mok, where seasonal ingredients meet bold creativity.