Originally from Montenegro, Stanko Luksic is the sommelier at Té Bo, a fine-dining restaurant in Hong Kong’s Quarry Bay neighbourhood. He spoke to Andrew Sun.
I grew up in the town of Sutomore on the southern coast of Montenegro. My parents were both deeply rooted in the hospitality industry, and my mother’s home-cooked meals formed the heart of my childhood.
Despite living by the sea, our family table rarely had any seafood. Instead, we had classic Montenegrin dishes like pasulj (Balkan bean stew), grasak (pea stew) and roasted chicken with potatoes – traditional comfort foods I adored.
Since moving to Hong Kong, I’ve developed a real appreciation for French cuisine, especially the artistry and finesse behind it. I have immense respect for chefs who bring their own personalities to classic dishes.
Clarence (25/F, H Code, 45 Pottinger Street, Central. Tel: 3568 1397), helmed by chef Olivier Elzer, stands out as a personal favourite. His lighter, modern approach to traditional French fare is brilliantly executed. He has adapted French cuisine to the local palate.
For visitors, I have to admit a bit of bias here. My top recommendation would be Té Bo (2/F, Two Taikoo Place, 979 King’s Road, Quarry Bay. Tel: 6806 6012). Chef Sebastian Lorenzi’s contemporary European food is consistently impressive, and the overall experience is elevated by an outstanding wine list. It’s the kind of place that defines a memorable meal. Wine pairing is a must-try.
Dining and Cooking