Amanda Kwan Mon-ye is the associate director of international brand marketing for Hong Kong sauce brand Lee Kum Kee. She also co-founded Savour Cinema, a concept combining food and film. She spoke to Andrew Sun.
I was born and raised in the US, in a town just outside Boston, Massachusetts. Growing up, it was a balance of home-cooked Chinese and Cantonese food, plus random American cuisine.
Once a week, we would get pizza. My mum learned to make meat loaf from some magazine. But we would have also Cantonese macaroni soup for breakfast. So, I do strongly identify as Chinese-American.
I live in Wan Chai. It is a special Hong Kong neighbourhood that has heavily influenced my food consumption. A favourite go-to place is Sun King Yuen Curry Restaurant (20 Spring Garden Lane, Wan Chai. Tel: 2574 9172). I will queue up early for lunch. The fried pork chop curry is so worth the wait, along with the dry-fried beef noodles.
I love Chinese desserts. If I ever get married, I would not have a Western cake. Instead, there would be a buffet of sweet soups, tong yuen and sago pudding.
For a perfect night, I would go to Ching Ching Desserts (Shop A1, The Zenith, 8 Wan Chai Road, Wan Chai. Tel: 2578 6162) after a fried pork chop. Then, maybe I would get a nightcap at Tai Lung Fung (5 Hing Wan Street, Wan Chai. Tel: 2572 0055), one of my favourite bars.