Polish cuisine, like much of Central Europe’s, remains surprisingly under-represented. While dishes such as pierogi and kielbasa are well known, there’s far more to explore. Growing up, my family spent time in our mountain vacation home, where we embraced seasonal produce from the garden and wild surroundings—peas, zucchinis, gooseberries, strawberries, apples, and blackcurrants. We fermented nearly everything, and my grandmother would gather flower petals to make stunning jam. Yet, nothing matched the thrill of wild mushroom season.
For quick lunches these days, I often go to BaseHall in Central. I love how it brings niche local brands together under one roof. My go-tos are Kamcentre Roast Goose and Twins Liangpi, both part of BaseHall 02. For Western cuisine, Trattoria Felino in Wan Chai stands out. Chefs Marcello and Felix run a laid-back yet refined restaurant that consistently delivers thoughtful, flavorful dishes.
When it comes to Cantonese food, Kam Tung Kitchen in Shau Kei Wan is a favorite for meals with friends and family. It’s a charming local spot with incredible seafood, thanks to Chef Fai and his family’s deep roots in the fishing trade. Their dishes carry a personal touch that makes every visit special.
Late nights often find me at Kozy Okonomi-yaki Teppan-yaki in Causeway Bay. Chef Koji is frequently behind the teppan, serving comforting, reliable Japanese food that hits the spot after a long day. Just a few floors up in the same building is JunG39 Japan, another late-night favorite for kushikatsu. Dining there feels like a quick escape to Japan.
My ultimate food destination is San Sebastian in Spain’s Basque region. My wife and I chose it for our honeymoon, and it was like stepping into a dream for any food enthusiast. Narru Restaurant left a lasting impression with its understated elegance, regional produce, and incredibly warm service. The staff’s passion for food, history, and technique was inspiring.
A short drive from San Sebastian is Elkano in Getaria. This iconic seafood restaurant is revered for its mastery of traditional grilling. Their grilled whole turbot, hake neck in pil pil sauce, and tomato salad are the essence of culinary refinement. If there’s one word that sums it all up, it’s “technique”—elevated through charcoal, salt, and outstanding local ingredients.
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