Welcome back to Tatler’s monthly series where we ask chefs all about the restaurants they’re excited to eat each month.
For August, four of the city’s leading chefs and restaurateurs have shared with Tatler where they’ll be eating this month: Pearl Shek, Gen.T honouree and founder of Hong Kong’s hip Thai restaurants, Apinara, and Lady Nara & Nara; Oli Marlow, executive chef of British fine-dining restaurant, Roganic; chef Mick Bolam, executive chef of Feather and Bone, Hong Kong’s artisan butchers and steakhouse; and chef Chan Kai Ying of Chilli Fagara, Old Bailey Street’s Michelin-recommended Sichuan restaurant.
Pearl Shek, Founder of Apinara and Lady Nara & Nara
Wong Ming Kee
You know when sometimes you just crave and need a bowl of soupy noodles? Well, Wong Ming Kee in Kowloon City is definitely my go-to. I've been going there since I was young—so much so that the shop ladies already know my order! "Cuttlefish ball, flat noodles with seaweed" (墨魚丸河加紫菜 / 紫菜墨丸河), with their famous spicy oil always satisfies my cravings.
Wong Ming Kee, G/F, 40-42 Sa Po Road, Kowloon City, Hong Kong, +852 2716 2929