Samy Redjeb, the Greater China managing director of luxury brand distributor Bluebell Group, has a rich culinary heritage that blends traditional French cuisine with Tunisian flavors. Growing up in Paris, Redjeb was exposed to classic French dishes from his grandmother, such as veal blanquette and beef bourguignon, alongside the Mediterranean influences of his father’s Tunisian cooking, featuring tomatoes, olive oil, chillies, and fish.
Redjeb’s love for food grew from these early experiences, learning to cook by observing his parents. His ability to recreate dishes without strictly following recipes showcases his intuitive understanding of flavors. Residing in Hong Kong for over two decades, he has developed a fondness for the city’s diverse food scene, while maintaining his early training in enjoying spicy foods, often surprising his Asian friends.
Favorite Dining Spots in Hong Kong: Redjeb’s culinary preferences in Hong Kong are eclectic. For lunch, he frequents Mak Mak for salmon salad and enjoys Samsen for boat noodles. He indulges in authentic Roman pizza slices at Alice Pizza and savors dim sum at Fook Lam Moon. For fine dining, Redjeb recommends Mott 32 for its char siu and Peking duck and Man Wah for exquisite Cantonese cuisine. He also enjoys spicy Sichuan dishes at Deng G Sichuan.
Indulgence and French Cuisine: For a touch of extravagance, Zuma is his go-to place for consistent quality. When craving French food, he visits Clarence for the food quality and Batard for their impressive wine selection.
International Culinary Escapades: Outside Hong Kong, Redjeb’s passion for food takes him to Narukiyo in Tokyo, a unique omakase restaurant with a distinct underground fashion vibe. He appreciates the fresh ingredients, the beef stew, and the lively atmosphere around the kitchen counter. Returning to Paris, he enjoys visiting the historic Marché des Enfants Rouges, particularly Le Traiteur Marocain for couscous and Les Enfants du Marche for Southwestern French dishes.
Redjeb’s culinary journey is a testament to his diverse palate, influenced by his French-Tunisian heritage and enriched by his experiences in Asia. His appreciation for a wide range of cuisines, from street food to high-end restaurants, reflects a deep connection with food that transcends geographical boundaries. His story highlights how culinary preferences can be shaped by cultural background, travel, and the vibrant food scenes of cosmopolitan cities like Hong Kong and Paris.
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