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Andrew Sun

Peter Find is the chef-owner of Heimat, a German restaurant in Hong Kong where he redefines the cuisine of his homeland. He spoke to Andrew Sun.
I grew up in a very small German countryside village of 800 people. We gardened, picked fruit and made jam. We ate big portions of potatoes, pork, cold cuts and rice pudding with apple compote. That was my treat as a kid.
Now, after 31 years in Hong Kong, I enjoy local food with spices and ginger. My comfort food these days is beef brisket noodles.
As a European, I like beef to be softer, with a rich and clean stock, and not so herbal. My preference is Chung’s Dai Pai Dong (57 Shau Kei Wan Main Street East, Shau Kei Wan. Tel: 2567 7122). I can eat the beef in the morning, at lunch or at 10 in the evening.


Ha Ming Kee (four locations including 9-15 Tin Chong Street, Fortress Hill. Tel: 3753 4499) is good for fish ball and fish cake noodles. I like the newer, more spacious Fortress Hill shop. The home-made chilli sauce is a must-try. It has a nice kick.
For a late-night meal, Fung Mei Yuen (Shop G/F, 113-115 Tung Choi Street, Mong Kok. Tel: 2142 3988) does great clay pot rice that is always freshly made. The restaurant opens late, so it is good for taking friends and other chefs, too.

Voon (46 Forbes Street, Kennedy Town. Tel: 9330 2231) does a nice brunch with free-flow appetisers. You may even get full before the main course comes. Chef Edward Voon does a great job with his Singapore and Malaysian touches in a comfy setting.
For dinner, Lai’s Kitchen (1/F, Harvard Commercial Building, 105-111 Thomson Road, Wan Chai. Tel: 6803 1818) serves no-nonsense Cantonese food, including clay pot rice. It has a great vibe and energy. Sometimes it is noisy, and people might get a bit tipsy, but it is truly Hong Kong on a plate. You can even take your own wine to drink there.

For a splurge, Petrus (56/F, Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Admiralty. Tel: 2820 8590) is iconic. The view is tremendous and the food is great. The setting is a bit conservative and classical, but the restaurant reinvents classic French food in a theatrical way.
In Thailand, Here Hai (112/1 Soi Sukhumvit 63, Khlong Tan Nuea, Vadhana, Bangkok. Tel: +66 63 219 9100) is famous for its crab omelette. It is a bit outside central Bangkok, and it is always full at peak time. But the omelette is very generous, with big chunks of sweet, fresh crabmeat. The fried rice is also great. I would go there even if I had only an hour in Bangkok.

In Europe, the place to try is Steirereck (Am Heumarkt 2A Stadtpark, Vienna. Tel: +43 1 7133168). Chef Heinz Reitbauer took over from his father and he shows immense respect for local, seasonal products, blending tradition and modern interpretation. The stand-out dish is the Arctic char prepared in hot beeswax at the side of the table. The bread trolley is also unbelievable. You need to control yourself because there are at least 25 types of bread.
Currently, I am collaborating with Schragels (104 Jervois Street, Sheung Wan) to offer a summertime Schnitz bagel, available until August 31. We could not use pork, so it is a chicken schnitzel. There are three sandwiches: the Bavaria Schnitz, which includes traditional Obatzda cheese; the Frankfurt, which has a green seven-herb sauce; and the Berlin, which features home-made curry ketchup.
Customers can choose between a bagel or challah bread. Each order comes with latke fries.


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Food and Drinks

Where a German chef in Hong Kong eats ‘no-nonsense’ Cantonese, Southeast Asian and French

Clay pot rice at Lai’s Kitchen in Wan Chai, where Peter Find of Hong Kong-based German restaurant Heimat goes for Cantonese food with “a great vibe and energy”. Find also shares where he goes in the city for Southeast Asian brunch with free-flow appetisers, fishball noodle soup and more. Photo: Michelin Guide

Beef brisket noodles at Chung’s Dai Pai Dong in Shau Kei Wan. Photo: Instagram/dai_pai_dong_

Peter Find is the chef-owner of Heimat. Photo: Peter Find

Fishball and fishcake noodles at Ha Ming Kee in Fortress Hill. Photo: Jonathan Wong

A Southeast Asian noodle dish at Voon, in Kennedy Town. Photo: Voon

Here Hai in Bangkok is famous for its omelette stuffed with big chunks of crab. Photo: Instagram/herehaifoods

Where a Frenchman goes in Hong Kong for ‘very authentic’ French, ‘divine’ roast goose

Roasted yellow chicken at French fine-dining restaurant Louise, in Hong Kong’s Central neighbourhood. Thibault Casoli, of French champagne house Billecart-Salmon, shares why he enjoys eating here. Photo: Nicholas Wong Sixteen Photography/courtesy of Louise

Thibault Casoli is the regional sales manager for Greater China, Japan and Korea at family-owned champagne house Billecart-Salmon. Photo: courtesy of Thibault Casoli

Hand-pushed dim sum carts at Maxim’s Palace in Central. Photo: Maxim’s Palace

One of Casoli’s favourite Hong Kong restaurants is Kamcentre Roast Goose, where the meat is “absolutely divine”. Photo: Instagram/kamcentre.roastgoose

Paella at El Vaso de Oro in Hong Kong’s Sheung Wan neighbourhood. Photo: El Vaso de Oro

Beyrouth Bistro owner Joseph Assaf holds a shawarma wrap at his restaurant in Central. Photo: Xiaomei Chen

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Tapas served at La Rambla. Photo: La Rambla

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Wonton noodle bowl at Tasty Congee & Noodle Wantun Shop in Central. Photo: courtesy of Tasty Congee & Noodle Wantun Shop

A selection of tapas at La Rambla in Central. Photo: La Rambla

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French-American restaurateur Camille Glass moved to Hong Kong in 2012 and earned the nickname har gow after her love for the steamed shrimp dumplings. Photo: Camille Glass

Wonton noodles from Tsim Chai Kee in Central, Hong Kong. Photo: Ji Siqi

A bowl of ramen from Ichiran, a Japanese ramen restaurant in Causeway Bay. Photo: Ginny Wong

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May Pho Culture in Singapore is popular for its pho. Photo: Instagram/melvyn_caffeine

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Nathaniel Moxom, managing director for Hong Kong & Taiwan at Carlsberg Group, shares his favourite Hong Kong restaurants. Photo: Nathaniel Moxom

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Burrata pizza from Baci in Lan Kwai Fong. Photo: Instagram/bacihk

Lifestyle

Food & Drink

Peter Find of Heimat shares his Hong Kong picks for beef brisket noodles, clay pot rice, reinvented classic French cuisine, and more


Peter Find of Heimat shares his Hong Kong picks for beef brisket noodles, clay pot rice, reinvented classic French cuisine, and more.


Where a German chef in Hong Kong eats ‘no-nonsense’ Cantonese, Southeast Asian and French

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Peter Find of Heimat shares his Hong Kong picks for beef brisket noodles, clay pot rice, reinvented classic French cuisine, and more

Peter Find of Heimat shares his Hong Kong picks for beef brisket noodles, clay pot rice, reinvented classic French cuisine, and more