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, Dimple Yuen – co-founder and head distiller at Two Moons Distillery, one of the city’s first true gin distilleries—tells us about the much-loved soup dumplings that saw her through her teenage years, and what drink she loves pairing with fermented tofu.
Tell us about your favourite Hong Kong food memories.
I was born and raised in Hong Kong, so my most vivid food memories are of Sunday dim sum with my family, back in the 90s at a now-closed place called Riverside Seafood Restaurant (畔溪) in Kowloon Tong.
I was so excited when the dim sum ladies came around with their trollies, yelling the names of all the food items that had just come out fresh from the kitchen. My favourite carts were the ones that made fried radish cake, as they came with their own hot plates and the dishes were “fried to order” right in front of you – just the scent alone was enough to make me drool!
What are some of your favourite local ingredients to use?
One of my recent favourites is organic calamansi grown in the New Territories, from Fu Kum Organic Dragon Fruit Farm. Although deceptively tiny, they’re packed full of flavour with a distinctively bright and zesty aroma. They’re also super versatile so I love adding them to cocktails, noodles, salads and even marinades.
I also love fermented tofu; my mom buys it from her local wet market, near Bowrington Road in Causeway Bay. She recently taught me to enjoy it as is with a glass of red wine—think Chinese-style cheese—and honestly, my mind was completely blown. It’s so good and I highly recommend everyone tries it!