The co-founder of the tea-inspired bar loves Hong Kong’s tea culture – whether it’s drinks or dim sum
As part of our series celebrating the vibrancy and community within Hong Kong’s dining scene, we spoke to several of the industry’s leading lights about why they love the city’s unique food culture. Here, Sandeep Hathiramani – co-founder of tea-inspired bar Tell Camellia and creator of the city’s very own Gin Festival – tells us about his favourite local childhood snack and why he thinks tea is one of Hong Kong’s stand-out ingredients.
Tell us about your favourite Hong Kong food memories.
My favourite childhood snack was cheung fun (steamed rice noodle rolls). Growing up in Hong Kong on Choi Wan Estate, it was a weekend treat to visit our local tuck shop and enjoy this warm steamed snack mixed with sweet, spicy and sesame sauces.
Nowadays I get my monthly fix whenever I go visit my family, from a local tuck shop near their place in Tung Chung—or if I’m in Kowloon, I might head to Hop Yik Tai in Sham Shui Po. They’ve always been well-known locally but since they were recommended in the Michelin Guide a few years ago, they’re now more popular than ever. No matter where I travel overseas, eating cheung fun always reminds me of home and Hong Kong.
What are some of your favourite local ingredients to use?
While Hong Kong cuisine has lots of unique flavours and ingredients, one that has always stood out for me is tea – even when I was young, I remember having dong ling cha (iced lemon tea) as a replacement for soda drinks at restaurants. Of course, tea has a big history in Hong Kong, whether it’s British or local Chinese [influences], and running a tea-inspired bar has meant that we can incorporate those flavours into our cocktails.