Chefs Corey Riches, ArChan Chan and Karisa Cheque tell Tatler where they're excited to eat in the first month of the year
Welcome back to our series where we ask chefs where they're looking forward to dining each month. While dining restrictions are back in place due to a surge of Omicron cases in Hong Kong, be sure to bookmark these restaurants so that you’ll be able to visit these chef-approved dining spots the second it’s safe to eat out again.
This month, we’ve invited Corey Riches, executive chef of Bedu; ArChan Chan, head chef of the newly reopened Ho Lee Fook; and Karisa Cheque, executive chef of Hong Kong’s first Burmese restaurant, Club Rangoon.
Don't miss: Chef ArChan Chan on Creating Ho Lee Fook’s New Menu and Developing Dishes During Quarantine
Corey Riches, Bedu
Hidden
Hidden in Causeway Bay is somewhere I used to go after work at least once a week. I would stay there snacking on food and drinking sake until 5am. These days, it’s not so “Hidden” and almost impossible to walk in or book in advance—which shows how special this place is!
Shiso is one of my favourite flavours, and I love it in their fermented bonito shuto cheese dish and especially in the umeboshi and shiso onigiri. The dish is flavoured by the simple sourness from the plum.
Hidden, Room D, 3/F, Prosperous Commercial Building, 54 Jardine's Bazaar, Causeway Bay, Hong Kong, +852 2504 1511, hiddencwb.com