Where a Hong Kong culinary institute director goes for roast meat, dumplings and a quiet meal with friends
- Swedish culinary educator Per Henrik Jonsson, who grew up in Athens and Dubai, tells us where he goes for the Hong Kong roast meat and dumplings he loves to eat
- Outside Hong Kong, he is a big fan of Vietnamese and Malaysian cuisine, and enjoyed some of the best Peking duck he has tasted in Dubai
Swede Per Henrik Jonsson is the programme director at the International Culinary Institute (ICI), in Pok Fu Lam. He spoke to Andrew Sun.
Working as a chef and culinary educator has taken me to many countries, but I grew up in Dubai and Athens, so Mediterranean and Middle Eastern hospitality has been ingrained in me since I was young.
My earliest food memories are of raiding my grandmother’s garden for fresh carrots and berries in Sweden.
In Hong Kong, I am a huge fan of roast meat restaurants. Some of my favourite roast pork belly and char siu feasts have been at Happy Kitchen (352 Hennessy Road, Wan Chai, tel: 2811 8979).
I also enjoy dumpling shops like Yuen Kee Wan Dumplings (various locations including Shop 1, Fung Yuen Building, 388-414 Shau Kei Wan Road, Shau Kei Wan, tel: 5435 2175).
If I want to sit down, Ding Dim 1968 (59 Wyndham Street, Central, tel: 2326 1968) is a good place.
