I know a place: Anders Nelsson has a taste for the halcyon days
Andrew Sun
Anders Nelsson is a singer, musician, actor, RTHK radio host and has been a fixture of Hong Kong’s entertainment scene for more than 50 years
Having been a denizen of the “dark side” for 63 years, I’m often asked about secret and interesting eateries in Kowloon and the New Territories.
I grew up near the farms and fishing villages of Tai Wai and Sha Tin, so my siblings and I were accustomed to very fresh vegetables, fish and the tasty tofu that Tai Wai is famous for.
We were very close to the legendary Kai Kee Farm, which not only raised chickens and pigeons, but offered horseback riding.
Recently, singer/songwriter Stella Chow took me back to those halcyon days when she introduced me to the IPC Foodlab (26 On Lok Mun Street, Fanling, tel: 2676 6900). Vegetables and herbs are grown on the roof and mushrooms inside in labs. The restaurant on the ground floor buys organic produce from nearby farms.
Among my favourites are their fresher-than-fresh salads, and the slow-cooked smoked salmon with mashed potatoes and asparagus with the chef’s special sauce. The dishes by chefs Robert Fontana and Louis- Antoine [Giroud] change with the seasons, availability [of ingredients] and innovations. IPC will soon open on Caine Road and in Times Square.
At the other end of the spectrum are our cha chaan teng. I am often asked to name my favourite. I love the hustle and bustle of the Temple Street night market, as well as the temple with its tree-shaded square full of old men playing Chinese checkers, so I favour the Mido Cafe (63 Temple Street, Yau Ma Tei, tel: 2384 6402). Try to get a window table upstairs to watch this Kowloon tableau.
Not far away is the New Delhi Indian Restaurant (47 Woo Sung Street, tel: 2780 5545) which serves up amazing Indian dishes from mouth-watering crab curry to tandoori pomfret, with all the trimmings.
Tai Wai’s famous roasted pigeon can now be found in Central. The 50’s Bar & Restaurant (5/F, 8 Lyndhurst Terrace, tel: 2523 0238) serves up some of the tastiest pigeon in the territory thanks to head chef Sunny Wong, who worked for years in one of Tai Wai’s top restaurants, where he and his team roasted more than 1,200 birds a day.
The restaurant has an eclectic menu which reminds me of the restaurants I grew up with. They have Russian, French and Portuguese items.
Try the sliced beef with rice, or the Portuguese chicken à la king. And don’t forget the pigeons. As an added bonus, The 50’s features live music six nights a week.
