Anthony Bourdain visits Hong Kong, a city experiencing sweeping changes as mainland China’s grip on political life tightens. There he is accompanied by Christopher Doyle—renowned cinematographer, Wong Kar-wai collaborator, and the city’s adopted enfant terrible. Bourdain tries to make sense of the opposing yet complementary elements that make Hong Kong a multicultural destination that has “always embraced change.”
Fishing Village Gourmet Food
Permanently Closed
Christopher Doyle and filmmaker Jenny Suen accompanied Tony to eat corn–and–fish ball soup; fried fish ball with dried scallop, dried shrimp, and pork; sun cured salted salted egg yolks served over rice; crispy pork belly cooked in shrimp paste and yu choy
PARTS UNKNOWN
Sun Kwong Nan Café
Malaysian restaurant · Soho
Tony and photojournalist Simon Go ordered Fried pork cutlet over rice with tomato sauce, soup with macaroni, spam and egg, French toast with peanut butter and condensed milk, pineapple bun.
PARTS UNKNOWN
Happy Paradise
Permanently Closed
Bourdain ate: sourdough chicken-fat egg waffle with Taiwanese bottarga; sauteed prawns with pan-roasted pumpkin, dried shrimp roe, and prawn oil; tea-smoked pigeon; Hakka-style chicken; and pig brain with burnt-pear vinaigrette. Dinner dates: Jenny Suen, feng shui master Thierry Chow, and chef May Chow.
PARTS UNKNOWN
Hong Kong
8 Places
Anthony Bourdain visits Hong Kong, a city experiencing sweeping changes as mainland China’s grip on political life tightens. There he is accompanied by Christopher Doyle—renowned cinematographer, Wong Kar-wai collaborator, and the city’s adopted enfant terrible. Bourdain tries to make sense of the opposing yet complementary elements that make Hong Kong a multicultural destination that has “always embraced change.”
Keung Kee Dai Pai Dong
Restaurant
Bourdain ate: drunken chicken, fish tripe, and egg-custard clay-pot dish with youtiao (fried breadsticks, “like a quiche”). Dinner date: chef Gazza Cheng.
Leaf Dessert
Hong Kong style fast food restaurant
A 100-year old noodle shop. Tony had beef brisket noodles with wontons, cinematographer Chris Doyle had choy noodle soup.
Fishing Village Gourmet Food
Permanently closed
Christopher Doyle and filmmaker Jenny Suen accompanied Tony to eat corn–and–fish ball soup; fried fish ball with dried scallop, dried shrimp, and pork; sun cured salted salted egg yolks served over rice; crispy pork belly cooked in shrimp paste and yu choy
Sun Kwong Nan Café
Malaysian restaurant
Tony and photojournalist Simon Go ordered Fried pork cutlet over rice with tomato sauce, soup with macaroni, spam and egg, French toast with peanut butter and condensed milk, pineapple bun.
Sher-E-Punjab
Indian restaurant
Tony had northern Indian food here. Lunch dates: John and Shamarke, two asylum seekers living in Hong Kong.
Sun Hing Restaurant
Dim sum restaurant
Bourdain ate: egg-custard buns, braised chicken feet, and other dim sum classics. Lunch dates: Janice Lau and Jason Cheung, members of Hong Kong punk band David Boring.
Happy Paradise
Permanently closed
Bourdain ate: sourdough chicken-fat egg waffle with Taiwanese bottarga; sauteed prawns with pan-roasted pumpkin, dried shrimp roe, and prawn oil; tea-smoked pigeon; Hakka-style chicken; and pig brain with burnt-pear vinaigrette. Dinner dates: Jenny Suen, feng shui master Thierry Chow, and chef May Chow.
Lau Sum Kee Noodle
Chinese noodle restaurant
Tony had lunch with Douglas Young, founder of Goods of Desire. They had prawn-roe noodles.
