Ed Ng, co-founder of the international luxury and hospitality design firm AB Concept, shares his unique culinary journey, bridging the flavors of Hong Kong and Japan. Born and raised in Hong Kong, Ng now spends part of his year in Japan, and his gastronomic preferences reflect this cross-cultural lifestyle.
Hong Kong: A Culinary Haven
Whenever Ng returns to Hong Kong, his immediate craving is for authentic dim sum and Cantonese cuisine, which he finds hard to replicate elsewhere. His first stop is often for a bowl of wonton noodles at renowned spots like Mak’s Noodle or Ho Hung Kee, known for their al dente noodles and rich flavors.
He also enjoys visits to Tasty Congee & Noodle, a testament to his fondness for traditional Hong Kong fare. For a more upscale dining experience, he often takes friends to The Chinese Library, where the colonial-style ambiance complements the high-quality cuisine. Western culinary cravings are satisfied at Noi, followed by a nightcap at Argo, both located in the Four Seasons Hotel.
Ng also enjoys dining at The Chairman for its local flavors and at Seventh Son in Wan Chai for classic Cantonese dishes and dim sum. Another favorite is Pak Loh Chiu Chow, where he indulges in authentic Chiu Chow-style dishes like marinated goose and cold crab, a rarity outside the region.
Japan: A Blend of Local and French Cuisine
In Japan, Ng’s residence is in Karuizawa, Nagano Prefecture. There, he frequents Hermitage de Tamura, a French restaurant amidst lush greenery, offering dishes crafted from local ingredients that tantalize the senses.
For a more local flavor, he visits Sandaimekoko, a humble establishment run by a mother and son duo, renowned for its ramen by day and seasonal omakase specialties by night. Katsura No Chaya, hidden in the mountains, is another of his favorites, offering a Kyoto-style dining experience in a forest setting.
Conclusion
Ed Ng’s culinary preferences offer a window into his world, where traditional Hong Kong flavors blend seamlessly with the culinary delights of Japan. His choices range from the humble and traditional to the luxurious and innovative, reflecting a deep appreciation for both cultures’ culinary arts. His journey is not just about food, but also about the experience and ambiance that each unique location offers, making each meal an adventure in itself.
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