Sharon Chan is the director of watches at Bonhams Asia. She will be in charge of the items at the autumn auctions starting September 12 to 20, including the most expensive lot, which is a Franck Muller Long Island secret watch in white gold, in the year 2010. She spoke with Andrew Sun.
I was raised in an old-fashioned Chinese family, and when I was a child, eating yum cha was the only option. Nowadays, I’m very particular about food. Being a Virgo, We’re very selective about the quality of ingredients and presentation. In my work, authenticity is paramount, as I have to be aware of where something originates from. The same is true for food.
I truly appreciate places I’ve been to for an extended period, like Ivan The Kozak (1 Parekh House, 62 Wyndham Street, Central. Tel: 2861 1193). It is a Ukrainian dining room that is styled to resemble an old-fashioned cottage, and all chairs and tables were brought in from Ukraine. The food is also traditional. My favorite dishes are the mini pierogi dumplings and the famous pork ribs.
For brunch, I am a fan of brunch at the Central Branch of Little Bao (1-3 Shin Hing Street, Central. Tel: 2818 1280). Similar to me, the chef May Chow was brought up in Canada, and she has a modern twist of Hong Kong flavors – even the décor. I often dream of the bao of pork belly.
The famous pork ribs from Ivan The Kozak.
I also like the Michelin-starred Yat Tung Heen (B2, Eaton Hotel, 383, Nathan Road, Jordan. Tel: 2710 1093). It’s in a historical place, once the location of Kowloon’s very first cinema, which was The Po Hing Theatre. It has a very cinematic vibe inside the restaurant, complete with dark wooden walls and wooden paneling with dim lighting.
Its food is, however, lively. My favorite is the delicious Char Siu. The quality and design of the restaurant remind me of my favorite watch, a timeless, unique Calatrava Philippe.
A pork belly bao is served at Little Bao.
My foreign guests love Liu Yuan Pavilion (3/F, The Broadway, 54-62 Lockhart Road, Wan Chai. Tel: 2804 2000). This is everything that they want in the ideal Chinese dining establishment with traditional décor and delicious dishes like braised pork knuckles and, of course, Sha,nghainese pancakes.
Visitors also enjoy their seafood experience, which is why I invite guests there. Lei Yue Mun Seafood Restaurant (26-30 Hoi Pong Road West, Lei Yue Mun. Tel: 2727 2830) or Wai Lung Seafood Restaurant (17 Hoi Pong Road Central, Lei Yue Mun. Tel: 2340 1003).
The visitors can’t stop picking what they’ll take from the tank. One tip: Get to know the personnel. They will be extremely helpful with the latest trends and will give you more fun.
Char siu at Yat Tung Heen.
The Krug Room at Mandarin Oriental, Hong Kong.
For those who want to splash out, The Krug Room (1/F, Mandarin Oriental Hong Kong 5 Connaught Road, Hong Kong. Telephone: 2825 4014) is elegant, exclusive, and delicious. This reminds me of an F.P. Journe Tourbillon Watch. Everything is in perfect harmony.
I frequently have the opportunity of traveling to Japan to work. There are many amazing eateries, but Bi-I (8-6 Ekimae Hommachi, Beppu, Oita 874-0934. Tel +81 80 6452 513) is one of the best. This is a true gem. Japanese owner and chef Yoshinori Ito worked for a couple of years there in Italy prior to returning to his home town, Oita. The owner bought the property after the motels went under during Covid.
It’s not an easy place to locate; however, once you walk into the restaurant, it’s as if you are eating with a family from the local area. He procures the best ingredients from the local market and then creates the omakase menu for the day.
I enjoyed every dish. However, my favourite was the fugu liver, which is one of my favorites. There are a handful of tables, so reserve your seat. It’s not a bad idea. It’s an unforgettable event.