As deputy consul general of Switzerland in Hong Kong and Macau, Francoise Killias Zillweger will be celebrating Swiss National Day on August 1.<\/em> She spoke to Andrew Sun.<\/em><\/p>\n I love bold flavours, especially with a bit of spice, so Asian cuisine has always been my first choice.<\/p>\n I grew up with an unusual combination of Swiss and Northern Chinese cuisine. Although my parents are Swiss, we lived in Beijing in the 1960s. My mother learned to cook Chinese dishes from the family cook. Those recipes remained part of our family meals even when we returned to Switzerland.<\/p>\n Without hesitation, my favourite restaurant is Sijie Sichuan Restaurant<\/strong> (171-172 Gloucester Road, Wan Chai. Tel: 2896 0070), a Sichuan restaurant run by an amazing lady I have known for 17 years. Every time I go, it feels like I am visiting family. She regularly goes home to Sichuan to stock up on spices, giving her dishes their wonderful depth of flavour. She also never misses a chance to ganbei<\/em> with us over a cold beer, making every meal relaxed, lively and full of laughter.<\/p>\n Another favourite is the char siu pork at a tiny, no-frills eatery called Wing Cheung Restaurant<\/strong> (2 King Kwong Street, Happy Valley. Tel: 2573 9082). It is proof that the best food is often found in the simplest places.<\/p>\n I would take visitors to the Thai restaurant Ruam<\/strong> (Shop 9, 1\/F, J Senses, 60 Johnston Road, entrance on Ship Street. Tel: 3160 8535). The food is fresh, authentic and consistently excellent. I also love the outdoor terrace. It has a relaxed vibe, perfect for a long dinner with friends. The service is genuinely warm and attentive, and it is simply a fun place to spend an evening.<\/p>\n<\/div>\n As deputy consul general of Switzerland in Hong Kong and Macau, Francoise Killias Zillweger will be celebrating Swiss National Day on August 1. She spoke…<\/p>\n","protected":false},"author":1,"featured_media":72620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[27377,4066,737,21772,3569,5231,3644,3761,10245],"class_list":["post-72619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-diplomats","tag-fare","tag-favourite","tag-fondue","tag-hong","tag-kong","tag-restaurants","tag-spicy","tag-swiss","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/72619","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=72619"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/72619\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/72620"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=72619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=72619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Sichuan](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/07\/28\/fd8c4114-40a9-470f-a946-69a1fc8102d1_798e21ed.jpg\" "\\"Sichuan")
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