The fourth-generation owner of Ser Wong Fun, one of Hong Kong's culinary stalwarts, shares her favourite flavours of the city
As part of our series celebrating the vibrancy and community within Hong Kong’s dining scene, we spoke to several of the industry’s leading lights about why they love the city’s unique food culture. Here, Gigi Paulina Ng—fourth-generation owner of Ser Wong Fun, one of Hong Kong’s longest-standing restaurants famed for their snake soup—tells us about the delicious dishes she makes with Tai O shrimp paste and Kowloon Soy sesame oil, and why her last meal in Hong Kong would be Beijing-style cuisine.
Tell us about one of your favourite Hong Kong food memories.
I remember going to The Steak House at the (now closed) InterContinental Hong Kong for their seafood platter, whenever there were special occasions in life to celebrate and share with friends and loved ones. Their amazing fresh seafood choices, plus their beautiful night views over the sea and Hong Kong, always made me happy.
What are some of your favourite local ingredients to use?
I love the shrimp paste from Tai O—any from the shops on the street near the pier will do. Cooking it simply with large dried shrimp and fat ribbons of fettucine, or even just adding it to something simple like morning glory, never fails to make my day.
Another local favourite is Kowloon Soy Company’s sesame oil; I’ll braise that with chicken, sesame paste, spring onions, auricular and snow fungus, cabbage and udon noodles at home for an extra boost to my energy and immune system—it’s like a miraculous food medicine to me.
See also: Neighbourhood Guide: What To Eat, Drink And Do In Tai O