Where an adventurous Hong Kong hotel professional likes to eat: both highbrow and lowbrow
- Indira Pun, Mandarin Oriental’s director of concierge and guest experience, likes to eat healthy food, but isn’t afraid to try something new
- She likes everything from Michelin star cooking to packed dim sum restaurants
Indira Pun, Mandarin Oriental’s director of concierge and guest experience, has been with the hotel since 2003, overseeing the 40 people in her department. Born in Nepal but raised in Hong Kong, she knows the city intimately and is a member of The Society of the Golden Keys of Hong Kong.
I generally like to make healthy choices about what I eat and start my morning with a green juice as a daily ritual. However, my job requires me to be a foodie and try different restaurants. I don’t restrict myself too much while eating out as I like to try a little bit of everything.
One place I really like is Luk Yu Tea House (24 Stanley Street, Central, tel: 2523 5464) because it provides a glimpse into Hong Kong culture, and more importantly it has good dim sum.
I also enjoy Dim Dim Sum (several locations including 7 Tin Lok Lane, Wan Chai, tel: 2891 7677) because the quality is great at a reasonable price, as well as Yumcha (several locations including Shop 1-2, 2/F Nan Fung Place, 173 Des Voeux Road Central, tel: 3708 8081) for its cute dim sum presentation which my daughter loves.
For new visiting guests, I’d recommend the China Club (13/F-14/F Old Bank of China Building, Bank Street, Central, tel: 2521 8888) for its grandeur, decor and exclusivity. It also has a famous noodle show and Chinese opera performance, which showcases Hong Kong’s food and traditions. There’s a bar upstairs to grab a drink and head out to the terrace for views of the city.
For celebration dinners, it’s about the overall dining experience – food, service and ambience, therefore, my choice would be our Michelin two-star French restaurant, Pierre (25/F Mandarin Oriental, 5 Connaught Road Central, tel: 2825 4001).
I also enjoy the inventiveness of restaurants like VEA (29/F-30/F The Wellington, 198 Wellington Street, Central, tel: 2711 8639) by chef Vicky Cheng, and Ta Vie (2/F The Pottinger (entrance on 21 Stanley Street, tel: 2668 6488) by chef Hideaki Sato.
For Italian, Octavium (8/F One Chinachem Central, 22 Des Voeux Road Central, tel: 2111 9395) by chef Umberto Bombana is quite outstanding.
I also like local quick snacks, and things I indulge in include curry fish balls, egg waffles and cheung fun rice noodles if I’m in a local neighbourhood. I also love the barbecue pork pineapple buns from Tim Ho Wan (several locations including 9-11 Fuk Wing Street, Sham Shui Po, tel: 2788 1226). They’re simply amazing.
