My journey in the food and beverage industry began when I moved to Hong Kong from Nepal at age 13. I found my footing at Pret a Manger, where I developed a love for coffee, and have since taken inspiration from my family’s culinary background—both my parents are professional chefs. My mother works as a sous chef in a Korean restaurant, and my father was previously a sous chef at a hotel. Their dedication to flavor and technique has shaped my approach, and I bring a bit of that passion to my cocktails.
One of my favorite culinary gems in Hong Kong is Nocino, located at 92E Tung Lo Wan Road in Tai Hang. Nocino serves Swiss-Italian grotto food, crafted by chef Matthew Ziemski, who prepares fresh pasta and sauces in-house. The ambience is welcoming whether you visit for lunch or dinner, and the experience is made unforgettable when Chef Ziemski steps out of the kitchen to toast with guests over a glass of red wine.
Growing up here has exposed me to a variety of foods that have become personal favorites. I’m particularly fond of cheung fun, Hong Kong-style rice noodles, served with fish balls, siu mai, and a generous amount of peanut and chili sauce. Hingkee Factory in Kennedy Town offers this classic with options like deep-fried chicken leg, and it’s always a must-stop for me and visiting friends.
For Italian, Casa Cucina in Causeway Bay is my go-to. Chef Anthony Cheung brings his unique twist and deep culinary knowledge to each dish, making it a memorable dining experience. For a taste of Nepal, I recommend Lakeside in Jordan, a cozy spot run by Aruna, who serves up delicious, authentic momos and other Nepalese dishes. Nearby, Bits and Pieces also offers Nepalese street food in a relaxed setting. Sabu, the owner, always greets her guests with warmth, adding a personal touch to the experience.
My own cocktail career began with Tell Camellia’s hidden speakeasy, Barcode, in Central. Working there allowed me to learn and grow within the industry. Today, my partners and I run C108, a cocktail bar named after the combined ages of our team. We each bring our strengths: Phoenix is our barista/chef, Kenneth our designer, Ellis handles operations, and I manage the cocktails. I’m partial to our chilled martinis, but the atmosphere makes it a unique place to visit.
Whenever I can, I escape the city to explore new cuisines. Recently, I visited Macau and enjoyed 3 Sardines, a Portuguese tapas bar, and Goa Nights, an Indian cocktail bar. Both spots offered vibrant experiences, making the trip memorable.
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