Where a French-Canadian CEO goes in Hong Kong for dumplings, seafood and more
Camden CEO Mathieu Bedard shares his favourite Hong Kong restaurants and bars, from a fried chicken spot to a ‘true’ dai pai dong
French-Canadian Mathieu Bedard is CEO of Camden, a global boutique communications agency; he established its Hong Kong office in 2020. He spoke to Andrew Sun.
I was born in the suburbs of Montreal, Canada, and grew up eating simple, hearty food. There was some Italian influence, but also many comfort dishes shaped by long, cold winters – things like pâté chinois, essentially Quebec’s version of shepherd’s pie. In my teenage years, I developed a real passion for gastronomy from around the world. What I appreciate most is simplicity, precision and genuine passion.
Many of my favourite Hong Kong places are understated and deeply authentic. I love the market stalls and small local spots. It was a great excuse to establish our agency’s first Asian office here.
When I land in Hong Kong at night, jet-lagged and disoriented, a ritual is to head to Honky Tonks Tavern (Man Hing Lane, Central) for an ice-cold beer, fried chicken and loud music to wake me up. The atmosphere is fantastic.