Fiery Sichuan, authentic seafood: favourite Hong Kong restaurants of banker turned teacher
Retired banker Ernesto Ng is equally happy in a private members’ club as he is munching on curry braised beef brisket in a cha chaan teng
Former banker turned art teacher Ernesto Ng will present a calligraphy exhibition, “Chill With Ink”, with his students and photographer Michael Lee at the Hong Kong Arts Centre from January 16 to 19. He spoke to Andrew Sun.
I am a retired banker but my passions are meals with good friends, calligraphy and being involved with Xu Shan, a charity promoting Chinese intangible culture.
In terms of cuisine, I prefer Chinese and Japanese. Cantonese-style seafood is the best because chefs know how to bring out the fresh taste of the ingredients.
I’m a member of several private members’ clubs, so I often eat there, but I also enjoy a bowl of curry braised beef brisket rice and coconut red bean shaved ice at any Hong Kong-style cafe.
Six Furlong (4/F, Happy Valley Clubhouse, Shan Kwong Road, Happy Valley. Tel: 2966 1360) at the Hong Kong Jockey Club is like a second home. I really like the pork chop baked rice and mandarin fish soup with rice noodles.
The Hongkong Japanese Club (5/F, Tower 535, 535 Jaffe Road, Causeway Bay. Tel: 2577 5796) is also an old favourite. I like their beef rice bowl and sukiyaki.