Chinese-Australian commercial photographer Nicholas Wong, who has shot many top Hong Kong restaurants, has been based in the city since 2018. He spoke to Andrew Sun.
I’ve always gravitated toward big, bold flavours. I tend to prefer street food over fine dining. For me, you get a real sense of a place by eating what everyday people eat.
I grew up in outer suburban Melbourne, where my parents worked hard in Chinese takeaway restaurants that catered to Western tastes.
Most nights, dinner was whatever leftovers they brought home – so my early food memories revolve around classic Chinese-Australian dishes.
My ideal Hong Kong food day starts with dim sum at Lin Heung Teahouse (160 Wellington Street, Central. Tel: 2544 4556), followed by a stop at Shui Kee Coffee (Shop 17, Cooked Food Centre, 2/F, Sheung Wan Municipal Services Building, 345 Queen’s Road Central, Sheung Wan. Tel: 2850 8643) for the French toast and milk tea.