Clement Wong is the co-founder of lamb-focused izakaya concepts Mt Yotei and Kyanbasu. He spoke to Andrew Sun.<\/em><\/p>\n I love to try all types of food, whether it\u2019s fine dining or street food, regardless of its origin. Growing up, I was fortunate to travel and study abroad, which gave me the opportunity to learn about different cultures \u2013 and at the heart of every culture, I believe, is its food. But my all-time favourite is still my grandma\u2019s cooking \u2013 always warm, heartfelt and delicious.<\/p>\n When I eat out, I tend to stick to a few spots specialising in comfort foods. My father\u2019s office was in Sheung Wan and Sang Kee Congee Shop<\/strong> (7-9 Burd Street, Sheung Wan. Tel: 2541 1099) was the place he would take me for fish belly congee. The fish is incredibly fresh, with an almost silky texture.<\/p>\n Mak\u2019s Noodle (<\/strong>77 Wellington Street, Central. Tel: 2854 3810)<\/strong> does the best wonton noodles in Hong Kong, but it is pricey. The savoury dried flounder broth is superb, and each wonton is perfectly sized with just the right amount of filling.<\/p>\n Dieci<\/strong> (B\/F, 29-31 Gough Street, Central. Tel: 9077 2629) does family-style Italian cuisine that is simple, comforting and delicious.<\/p>\n Ank\u00f4ma<\/strong> (16\/F, Cubus, 1 Hoi Ping Road, Causeway Bay. Tel: 2981 1688) is a Japanese-inspired French restaurant led by the very talented Frankie Wong \u2013 who was given Michelin Guide Hong Kong and Macau\u2019s Young Chef award in 2025 \u2013 with great attention to detail. The food is innovative, well balanced and elegantly finished.<\/p>\n<\/div>\n Clement Wong is the co-founder of lamb-focused izakaya concepts Mt Yotei and Kyanbasu. He spoke to Andrew Sun. I love to try all types of…<\/p>\n","protected":false},"author":1,"featured_media":79699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[23188,108,3569,3042,1884,5231,1736,2248],"class_list":["post-79698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-congee","tag-food","tag-hong","tag-izakaya","tag-japanese","tag-kong","tag-noodles","tag-owner","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/79698","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=79698"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/79698\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/79699"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=79698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=79698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=79698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Clockwise](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/08\/25\/13b27471-ac79-4845-9ab3-6dcb1530d70d_6d044ab3.jpg\" "\\"Clockwise")
<\/div>
\n
\n
Read Full Article At Source <\/a>
\n