Award-winning architect Alexander Wong is known for his stunning designs, but he’s also a passionate food lover. Despite being lactose intolerant, Wong has a diverse palate and a love for both simple home-cooked meals and indulgent dining experiences.
Growing up, Wong was accustomed to food with minimal salt and sugar, thanks to his grandmother, who ran a farm in Toisan, Guangdong province. His early diet consisted of freshly picked vegetables and steamed fish, a testament to the region’s focus on natural flavors. At home, he still prefers to avoid added salt or soy sauce, but when dining out, Wong indulges in the best dishes Hong Kong and the world have to offer.
For the finest Peking duck, Wong recommends Shatin 18 at the Hyatt Regency Shatin, which he considers the city’s best. He also enjoys taking friends to Dynasty at the Renaissance Harbour View Hotel for a quintessential Cantonese meal featuring double-boiled soup, the world’s best char siu, and classic dim sum. The meal is often rounded off with traditional Chinese desserts like mango pudding or tofu pudding.
His go-to spot for Japanese cuisine is Kaetsu at the Grand Hyatt Hong Kong, where he savors the succulent French chicken, wagyu teppanyaki, and fresh sashimi. For a quick snack, Wong loves the barbecued pork puffs from Tin Lok Bakery, although they are often sold out soon after being freshly baked.
Wong also has a fondness for the minced shrimp toast at Yixin Restaurant, one of Hong Kong’s oldest culinary gems. When he’s in the mood for a splurge, he heads to the dinner buffet at Cafe@WM in Sai Kung’s WM Hotel, which he praises for its extensive selection and quality.
For drinks, Wong visits Cardinal Point at Forty-Five, a chic spot in Central with stunning views and what he considers the best virgin mojito in town.
When traveling, Wong seeks out his favorite spots in various cities. In Singapore, he can’t resist the chicken rice at Boon Tong Kee, calling it an Asian classic. For a more casual experience, he heads to Tiong Shian Porridge for its irresistible congee with pork and century egg.
In Shanghai, Wong frequents Yi Long Court at The Peninsula Hotel for their sweetened soy fish with osmanthus and the unforgettable dan dan noodles. In London, his top pick for fish and chips is The Montagu Kitchen, where he enjoys the large, crunchy portions that stand out from the rest.
Whether at home in Hong Kong or abroad, Wong’s culinary journey reflects his appreciation for both simple, traditional flavors and extravagant dining experiences.
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