It has no Michelin stars and has never ranked on lists such as Asia’s 50 Best Restaurants, but Maison Es in Wan Chai celebrates its 10th anniversary this year having survived a host of challenges in Hong Kong that have seen many other similar fine-dining eateries close down. How did it manage this?
The tables are well spaced, meaning you are in little danger of overhearing other people’s conversations, and the menu is full of tried-and-true favourites that Sham designed herself.
“I insist on my own style of Canto-French,” she says. “I know there was a time when serving multiple courses with tiny portions was trendy, but that was not me. I insist on hearty, well-executed comfort food. If I follow trends, then my restaurant will end when the trend dies.”
Sham started working as a model after graduating from the University of California, Irvine in the US. It was on a trip to Singapore that her eyes were opened to the world of gastronomy.