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.<\/em><\/p>\n 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 \u2013 things like p\u00e2t\u00e9 chinois<\/em>, essentially Quebec\u2019s version of shepherd\u2019s 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.<\/p>\n 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\u2019s first Asian office here.<\/p>\n When I land in Hong Kong at night, jet-lagged and disoriented, a ritual is to head to Honky Tonks Tavern<\/strong> (Man Hing Lane, Central) for an ice-cold beer, fried chicken and loud music to wake me up. The atmosphere is fantastic.<\/p>\n The next morning, we will often rush to Cheung Hing Kee Shanghai Pan-fried Buns<\/strong> (various locations including 76 Thomson Road, Wan Chai. Tel: 6197 4615) for pan-fried buns. I am also completely addicted to the soup dumplings, especially the classic pork ones.<\/p>\n I also love evenings with friends, casually gathering on the steps nearby La Cabane Wine Bistro<\/strong> (62 Hollywood Road, SoHo. Tel: 2776 6070) with a good bottle. I have been passionate about wine for decades, and there is something very Hong Kong about those spontaneous moments between density, movement and intimacy.<\/p>\n<\/div>\n 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….<\/p>\n","protected":false},"author":1,"featured_media":61463,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[5668,6980,3342,24908,3569,5231,4482],"class_list":["post-61462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-ceo","tag-dumplings","tag-eats","tag-frenchcanadian","tag-hong","tag-kong","tag-seafood","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/61462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=61462"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/61462\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/61463"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"The](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/17\/fe6dfe53-9474-4604-a68e-ca7a3443fe5c_cd136166.jpg\" "\\"The")
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