{"id":91012,"date":"2026-10-07T17:39:49","date_gmt":"2026-10-07T09:39:49","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=91012"},"modified":"2026-10-07T17:39:49","modified_gmt":"2026-10-07T09:39:49","slug":"stylish-italian-iconic-indian-xinjiang-a-french-chefs-hong-kong-restaurant-picks","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=91012","title":{"rendered":"\u2018Stylish\u2019 Italian, \u2018iconic\u2019 Indian, Xinjiang: a French chef\u2019s Hong Kong restaurant picks"},"content":{"rendered":"<p><br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/cdn.i-scmp.com\/sites\/default\/files\/styles\/1280x720\/public\/d8\/images\/canvas\/2026\/10\/07\/be07cb84-312c-44f1-8e44-5b1d6c550b98_f9a842bf.jpg?itok=fPaPYQub&amp;v=1791353403\" \/><\/p>\n<div id=\"\">\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\"><em data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa15\">Guillaume Sejourne is the head chef and founder of<\/em> <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\"><em data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa15\">Le Colvert<\/em><\/span><em data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa15\">, a restaurant in Sai Ying Pun, Hong Kong, specialising in French pressed duck. He spoke to Andrew Sun.<\/em><\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">I grew up in the French countryside in Soissons, near Paris. My earliest culinary memories are rushing from school to my grandma\u2019s house to eat meat with some delicious vegetables from her garden. She would always prepare extra portions to feed the neighbourhood cats.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">I have now been in Hong Kong for more than 12 years and love it more and more. It has such a large variety of cuisine. Everyone can find something to their taste.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">I have done a bit of exploring, and I think <strong data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa17\">Ba Yi<\/strong> (43 Water Street, Sai Ying Pun. Tel: 2484 9981) is one of the best Chinese restaurants for Xinjiang cuisine. I love its lamb leg dishes, flavourful soups and bao.<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3369998\/stylish-italian-iconic-indian-xinjiang-french-chefs-hong-kong-restaurant-picks?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Guillaume Sejourne is the head chef and founder of Le Colvert, a restaurant in Sai Ying Pun, Hong Kong, specialising in French pressed duck. He&#8230;<\/p>\n","protected":false},"author":1,"featured_media":91013,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[9433,7261,3569,6541,11314,2507,5231,726,476,7700,19990],"class_list":["post-91012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-chefs","tag-french","tag-hong","tag-iconic","tag-indian","tag-italian","tag-kong","tag-picks","tag-restaurant","tag-stylish","tag-xinjiang","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/91012","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=91012"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/91012\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/91013"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=91012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=91012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}