Nathaniel Moxom is the managing director for Hong Kong & Taiwan at Carlsberg Group. He spoke to Andrew Sun.<\/em><\/p>\n I have always been a practical eater. I grew up on hearty, homestyle food \u2013 meals that were comforting, filling and unfussy, rather than designed to impress.<\/p>\n That mindset has stayed with me over the years, even as my surroundings have changed. Growing up in the UK, yet spending more than a decade living in Hong Kong and Asia, my palate has expanded across the region.<\/p>\n When it comes to business lunches, though, I tend to gravitate towards places that strike the right balance between quality and ease. Dot Cod Seafood Restaurant & Oyster Bar<\/strong> (Tak Sing House, Theatre Lane, 20 Des Voeux Road Central. Tel: 2810 6988) is a regular choice. It fits naturally into the rhythm of the workday \u2013 premium seafood and fresh oysters served without unnecessary fuss, in a setting that\u2019s professional yet relaxed.<\/p>\n Indian cuisine has become a particular favourite when I\u2019m in the mood for bold, deeply layered flavours. Gaylord Indian Restaurant<\/strong> (5\/F Prince Tower, 12A Peking Road, Tsim Sha Tsui. Tel: 2376 1001) remains my go-to. A long-standing institution, it\u2019s known for rich curries, expertly prepared tandoori dishes, and an elegant, timeless atmosphere. The flavours are confident and comforting.<\/p>\n Evening is when I slow down, step away from work, and properly enjoy the city. When I crave something unmistakably local, Tung Po Kitchen<\/strong> (2\/F Konnect, 303 Jaffe Road, Wan Chai. Tel: 2880 5224) is a place I often return to. It\u2019s loud, crowded and unapologetically chaotic in the best way. Tables are packed closely together, conversations overlap and dishes arrive almost faster than you can keep up.<\/p>\n<\/div>\n Nathaniel Moxom is the managing director for Hong Kong & Taiwan at Carlsberg Group. He spoke to Andrew Sun. I have always been a practical…<\/p>\n","protected":false},"author":1,"featured_media":63475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[634,3261,108,3569,11314,5231,807,3841,4482],"class_list":["post-63474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-beer","tag-boss","tag-food","tag-hong","tag-indian","tag-kong","tag-pasta","tag-pizza","tag-seafood","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/63474","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=63474"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/63474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/63475"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"A](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/22\/d8774a96-2e5f-4115-a3ee-8a88a7646aa9_8d548d6f.jpg\" "\\"A")
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