Peking duck, paella, May Chow’s baos – favourite Hong Kong restaurants of a food and beverage marketer

Londoner Kieran Gibb enjoys Hong Kong delicacies as well as international fare, and few things make him happier than the paella at La Paloma and May Chow’s baos

He likes the intense flavours of Fireside’s flame-cooked fare and the unexpected umami at Whisk. For entertaining he likes penthouse-level Quiero Mas in Central

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Paella from La Paloma. Kieran Gibb considers the Sai Yin Pun restaurant one of his “happy places”. He reveals where and what else he likes to eat in Hong Kong.

Published: 4:15pm, 28 Jul 2022

Former Londoner Kieran Gibb runs Monogic, a digital marketing and communications agency specialising in food and beverage. He spoke to Andrew Sun.

I’m definitely an inquisitive and adventurous foodie. Growing up in the world-class dining scene of London, I would size up seafood at restaurants and brave adventurous dishes including escargots and whelks. That curiosity now includes diving into Hong Kong delicacies.

When you are as involved with restaurants as I am, you see just how much passion, care, and energy is poured into the businesses. I consider La Paloma (1/F, SoHo 189, 189 Queen’s Road West, Sai Ying Pun. Tel: 2291 6161) one of my happy places.

Chef Alex Fargas brings fantastic energy with his wild ideas and creativity. The paella is famous, prepared authentically in a rich home-made stock and boiled down until dry, leaving a layer of toasted rice called socarrat.

Kieran Gibb runs Monogic, a digital marketing and communications agency. Photo: Monogic

The Szechuan fried chicken bao from Little Bao. Photo: Paul Yeung

I’m also a huge fan of May Chow’s Little Bao (1-3 Shin Hing Street, Central.). The food is pure happiness. She’s been welcoming guest chefs to the kitchen recently for collaborations, creating brand new creative dishes and signature baos. Must-try fixtures include the fried chicken bao.