Richard Wood is the Asia managing director of global architecture and design studio Snohetta. He spoke to Andrew Sun.
I feel that food, taste and how these aspects of life evolve are deeply connected to culture and place, but also to routine and community. I think this is even more profound in Hong Kong. I’m originally from the UK and feel it is impossible to beat good home cooking.
I also value authenticity. I’ll always remember discovering Malaysian and Vietnamese dishes in London and feeling the need to experience the real dish. My food perspective also changed living in Istanbul and realising Turkish food can be so many different things.
Richard Wood says it is impossible to beat good home cooking. Photo: Richard Wood
My favourite places to eat have changed a little quite recently. We just moved our studio to Third Street in Sai Ying Pun. We are next door to friends at Italian restaurant LucAle (Shop A, 100 Third Street, Sai Ying Pun. Tel: 3611 1842). Their food is great, such as their hand-cut tagliolini with lobster, prawns and scallop ragu, and the lamb loin with almond cream.
Big ravioli filled with prawn mousse at LucAle, in Sai Ying Pun.
We’re also near Ping Pong 129 (Nam Cheong House, 129-135 Second Street, Sai Ying Pun. Tel: 9158 1584), which I have long loved for great drinks, like the shiso gin and tonic. Their food is also top notch.
My days now start with a little decompression at our nearby cha chaan teng Cross Café (Shop 12, Hang Sing Mansion, 48-78 High Street, Sai Ying Pun. Tel: 2887 1315). As a welcome start to most days, I’m happy that I can now order in Cantonese my regular scrambled egg and ham toast sandwich together with hot yuen yeung (tea and coffee mixed).
Previously, our office was near the formidable Yuk Kin Fast Food (6 Tai Ping Shan Street, Sheung Wan. Tel: 2549 2505) with their famous fried rice, just so delicious. We were regulars.
I also love Rakuen (12/F, Circle Tower, 28 Tang Lung Street, Causeway Bay. Tel: 3580 8858). Their peanut-flavoured jimami tofu and sea grapes (umibudo) are always extremely fresh, reminding me of an incredible study trip in Okinawa.
Dining and Cooking