Pizza worth flying for, pho when he's at home – go-to restaurants for the artistic director of the Hong Kong Ballet

May Chow’s, The Peking duck at, Vietnamese pho

Cuban-American Septime Webre has been the Hong Kong Ballet’s artistic director since 2017. His company’s next show is Alice (In Wonderland) running August 12 to 15 at the Cultural Centre’s Grand Theatre. He talked to Andrew Sun about where he likes to eat.

I love festive meals that brings friends together. Usually, I prefer meals which are unfussy but creative, and I am big on comfort food from any culture. I usually return to a restaurant because I love a particular dish.

I have many faves in Hong Kong. The Szechuan fried chicken bao from Little Bao (Shop H1, Fashion Walk, 9 Kingston Street, Causeway Bay, tel: 2555 0600) is a little slice of heaven. May Chow’s sourdough egg waffles with bottarga whip at Happy Paradise (UG/F, Ming Hing House, 52-56 Staunton Street, SoHo, tel: 2816 2118) also brings street food to the next level.

An early fondue-and-raclette supper at Chesa (1/F, The Peninsula, 22 Salisbury Road, Tsim Sha Tsui, tel: 2696 6769) before a Hong Kong Ballet performance is always a home run. The Peking duck at Mott 32 (Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road, Central, tel: 2885 8688) is fab.

May Chow’s, The Peking duck at, Vietnamese pho

Fondue at Chesa at The Peninsula.

For a cosy evening at home, we’ll order delicious Vietnamese pho from BEP Vietnamese Kitchen (Shop G1, Bonham Trade Centre, 50 Bonham Strand, Sheung Wan, tel: 2522 7533) and add plenty of sriracha. I would give an honourable mention to Feather & Bone’s (various locations, including G/F & 1/F, 38 Shelley Street, SoHo, tel: 2179 6211) truffle mac and cheese too. It’s delish.

With visitors, nothing is more fun than a crazy evening at Tung Po (2/F, Java Road Municipal Services Building, 99 Java Road, North Point, tel: 2880 5224). Order the roast chicken, wasabi cucumber and squid ink noodles, all washed down with beer served in bowls. If you’re lucky, the owner will hop on an empty table late-night and serenade you with classic ’80s tunes.

May Chow’s, The Peking duck at, Vietnamese pho

The Szechuan fried chicken from Little Bao. Photo: Paul Yeung

For something celebratory, chef Jim Löfdahl’s “Sharing is Caring” lunch menu at Frantzén’s Kitchen (11 Upper Station Street, Sheung Wan, tel: 2559 8508) is, hands down, my fave meal in town. The truffle French toast is off-the-charts good.

After a show, or a long week of rehearsals, I like to unwind with the artistic team at Ink (G/F, Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, tel: 3500 5881), the outdoor cafe and bar that’s just across the piazza from the stage door.

Once we can travel again, my husband, son and I will definitely be flying for food. Some of our favourites include the to-die-for pavlova at M on the Bund (7/F, No 5 The Bund, Shanghai, tel: +86 21 6350 9988), the chicken bread salad at Zuni Café in San Francisco in the US (1658 Market Street, San Francisco, tel: +1 415 552 2522).

May Chow’s, The Peking duck at, Vietnamese pho

Roasted Swedish pork belly from Frantzén’s Kitchen.

I would also include the chicken mole and margaritas at New York’s Casa Enrique (5-48 49th Avenue, Long Island, New York. Tel: +1 347 448 6040), the “Hottie” pepperoni-and-jalapeno pizza at Comet Ping Pong in Washington DC (5037 Connecticut Avenue NW, Washington DC. Tel: +1 202 364 0404); the ceviche at Mexico City’s Pujol (Tennyson 133, Polanco IV Seccion. Tel: +52 55 5545 4111), and, in Paris in France, a three-course all-soufflé meal at Le Récamier (4 Rue Juliette Récamier. Tel: +33 1 45 48 86 58). The list goes on!

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