In addition to being an architect specialising in hospitality design, Adrian Yim frequently posts about design and food on Instagram (@adrianyim). He spoke to Andrew Sun.
I draw a lot of inspiration from my fine-dining experiences in Hong Kong and abroad. I love paying attention to good design across all aspects of a restaurant.
In terms of my food preferences, Summer Palace (5/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty. Tel: 2820 8552) has become a recent favourite for dim sum lunch. Their baked barbecued pork buns are excellent.
Somm (7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central. Tel: 2132 0033) is great for an elevated brunch with high-quality ingredients, while Estro (2/F, 1 Duddell Street, Central. Tel: 9380 0161) has a beautiful tasting menu with refined Neapolitan dishes.
The stunning interior of Magistracy Dining Room (G/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central. Tel: 2252 3188) is the perfect setting for a classy dinner. Get the confit potatoes.
For friends from overseas, I would recommend Luk Yu Tea House (G/F-3/F, 24 Stanley Street, Central. Tel: 2523 5464) for traditional dim sum in an old-school setting. Bing Kee (next to 5 Shepherd Street, Tai Hang. Tel: 2577 3117) is good for local comfort dai pai dong food such as spam and egg instant noodles, and raisin toast with butter and jam.
I also like Tai On Coffee & Tea Shop (830 Canton Road, Yau Ma Tei. Tel: 2385 2774) for their take on Hong Kong classics such as fusion egg tart, and Kung Wo Beancurd Factory (118 Pei Ho Street, Sham Shui Po. Tel: 2386 6871) for that classic tofu fa (soybean custard) dessert.
For fine dining, L’Envol (3/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai. Tel: 2138 6818) offers impeccable atmosphere, food, and service. The thoughtful and well-presented tasting menu ends with a lovely mignardise trolley full of goodies.
I also like Wing (29/F, The Wellington, 198 Wellington Street, Sheung Wan. Tel: 2711 0063) as it is the best modern Chinese in town, with premium ingredients and technique. Sushi Shikon (7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central. Tel: 2643 6800) does the best abalone with liver sauce, and anago (saltwater eel) sushi.
Food usually takes centre stage in my travel itinerary. Some of my recent favourites are, in Bangkok, Restaurant Gaa (46/1 Sukhumvit 53, Khlong Tan Nuea, Bangkok. Tel: +66 63 987 4747).
It is beautiful modern Indian fine dining set within a traditional Thai house. Based on Indian street food culture, each dish had an element of play and innovation that excites and challenges my palate – including a grilled durian main course served as a vegetarian marrow spread on tandoori missi roti.
In Vienna, each beautifully plated dish at Steirereck (Am Heumarkt 2a, Vienna. Tel: +43 1 713 31 68) came with an info card with description of the cooking and ingredients. It is a really thoughtful touch. They also have an impressive bread trolley. And they even created their own magazine.