A Hong Kong tea house founder on her love of old-style dim sum culture, and her guilty pleasure – buffets
- A restaurant should say something about the culture of a place, says Priscilla Wong, which is why she likes taking guests to traditional dim sum restaurants
- She likes hotel French restaurants for relaxed dinners and conversation with visitors, and sometimes gives in to the temptation of a good buffet
Priscilla Wong is the founder and managing director of Sip. Art café, a museum-themed tea house in K11 Musea. She is also the co-founder of the Good Fortune and Wisdom International Charity Fund.
I don’t have an exact dining preference. What I enjoy is to taste different foods when I visit different places. Food reflects local customs and geography. For example, we have to eat yak meat when in Tibet, as the weather is so cold that people have to consume meat to keep warm.
I appreciate restaurants that reveal culture and traditions and bring about feelings. Street snacks such as steamed vermicelli rolls and egg puffs carry the memories of all Hong Kong people, while Yum Cha (various locations including 2/F Nan Fung Place, 173 Des Voeux Road Central, Central, tel: 3708 8081) represents a lifestyle in Hong Kong. Old-style dim sum houses are one of my favourite [types of restaurant].
Many of my guests enjoy the experience in Lin Heung Kui (2/F-3/F, 46-50 Des Voeux Road West, Sheung Wan, tel: 2156 9328), where they can take dim sum directly from carts. Luk Yu Tea House (24 Stanley Street, Central, tel: 2523 5464) is also good as everything, from decoration to table setting to menu, reminds people of the nostalgic style of the 1930s.
I also like the Peking duck at One Harbour Road (7/F-8/F, Grand Hyatt, 1 Harbour Road, Wan Chai, tel: 2584 7722).
