HakkoBako and Mealthy founder Tommy Leung reveals where he goes for cocktails, sushi, curries, ‘the royalty experience’ and more
Fermentation enthusiast Tommy Leung is the founder of HakkoBako, a food tech start-up that builds fermentation chambers for chefs and mixologists. He also runs Mealthy, a meal prep service in Hong Kong. He spoke to Andrew Sun.
My dad went from Hong Kong to Sweden in the 1970s and opened Chinese restaurants there. I am blessed to have been immersed not only in Chinese food culture but also Swedish.
I am a big fan of the city’s modern Indian restaurants, especially their super-thick and creamy curries. Two favourites are Tagline (Shop G02-G04, G18-G22, Empire Centre, 68 Mody Road, Tsim Sha Tsui. Tel: 2329 3311) and Bengal Brothers (Shop D, Man Hee Mansion, 6 Johnston Road, Wan Chai. Tel: 9245 8774), especially for their Chettinad-style lamb curry. Somehow, these places pack twice or three times more flavour and richness, and I have no idea how they do it.
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