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Events organiser Ivy Wong shares her favourite Hong Kong restaurants, including one that does Cantonese food “very well” and a sushi restaurant that’s “so hard to book”. Photo: Ivy Wong
LifestyleFood & Drink

Where a Hong Kong events organiser goes for Hainan chicken, Michelin-star sushi, and a fun seafood experience in Sai Kung

  • Ivy Wong’s parents ran a Chiu Chow eatery, which is why she loves Chinese food – and one of her favourite restaurants in Hong Kong does that ‘very well’
  • She names her go-to restaurant for sushi that is ‘so hard to book’, a place that tourists will think is ‘unique and impressive’, and where she goes for dim sum
Food and Drinks
Andrew Sun
Andrew Sun
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Ivy Wong is chief executive of VS Media, organiser of the VS Lounge at the Central Waterfront Event Space that will feature children’s activities and games featuring Baby Shark, live-band karaoke and a food booth until February 25. She spoke to Andrew Sun.

My mum and dad used to run a Chiu Chow daa laang eatery [daa laang refers to cooked and marinated meats]. It was very local, so I became very familiar with the ingredients and dishes, the cold appetisers and mains. That’s why I love local Chinese food.

Now, my tastes are very adventurous and often very unhealthy. I love things like fried pig’s stomach and intestines, and French fries and pizza too much. I’m not into any diets and enjoy all variety of foods.

One of my favourite places is The Chairman (3/F, The Wellington, 198 Wellington Street, Central. Tel: 2555 2202). They use a lot of traditional, natural Chinese ingredients and do classic dishes very well.
Wong at the Central Harbourfront Event Space, where she has curated a series of activities and food vendors. Photo: Ivy Wong
Another place I like is Kingduck (Shop L3-1, 3/F, APM, Millennium City 5, 418 Kwun Tong Road, Kwun Tong. Tel: 3580 1882). I love Peking duck and the act of putting the meat into a wrap to enjoy. Kingduck does it very well.
Their other dishes are good too, from Hainan chicken rice to the fried sesame dessert balls with a molten centre. I like them so much I invited them to cater the booth at VS Lounge so you can get the sesame balls here, along with other things like cream pasta and even pork knuckle.
A crab dish from The Chairman. Photo: The Chairman

I also like eating in really small, local cha chaan teng. They offer so much variety. You can have anything you want. I really like Dragon City Café (various locations including Shop A, COS Centre, 56 Tsun Yip Street, Kwun Tong. Tel: 2111 1982). It offers anything, including iron plate steaks, stir-fried dishes and even some Western and Korean dishes.

I do enjoy Japanese a lot too. Sushi Shikon (7/F, Landmark Mandarin Oriental, 15 Queen’s Road Central. Tel: 2643 6800) is so good but so hard to book. They have three Michelin stars and do omakase dining. Everything is plated beautifully.

At work, I usually just grab lunch at local cha chaan teng but sometimes our office likes to go for dim sum. Dragon Palace Restaurant (various locations including 15/F, Kwun Tong Plaza, 68 Hoi Yuen Road, Kwun Tong. Tel: 2119 2345) is our regular haunt.

Sushi at Sushi Shikon. Photo: Sushi Shikon

Overseas visitors would always want Chinese and I take them to Sai Kung for Hung Kee Seafood (Shop 6 & 9-10, Siu Yat Building, Sai Kung Hoi Pong Square, Sai Kung. Tel: 2792 1348). They like looking at the seafood in the tanks and choosing the seafood which they think is really unique and impressive. The area also has a lot to see and cute small coffee shops around.

The one place I love and would travel just to dine there is The Smokaccia Laboratory (116, Surin, 4 Cherng Thalang, Phuket, Thailand. Tel: +66 93 179 4489). They call themselves a lab, growing a lot of ingredients themselves and trying to not create any wastage. Even the roots from the vegetables, they will use them.

Lobsters at a restaurant in Sai Kung. Customers can pick their own before it is cooked for them. Photo: Dickson Lee

They also do amazing handmade burgers that I love. The beautiful presentation is amazing, presented in a smoke-filled glass cover. Chef Luca Mascolo will explain everything and even chat with guests.

If they ever come to Hong Kong, it would definitely blow up. Everything is very Instagrammable and delicious.

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