Peter Find is the chef-owner of Heimat, a German restaurant in Hong Kong where he redefines the cuisine of his homeland. He spoke to Andrew Sun.
I grew up in a very small German countryside village of 800 people. We gardened, picked fruit and made jam. We ate big portions of potatoes, pork, cold cuts and rice pudding with apple compote. That was my treat as a kid.
Now, after 31 years in Hong Kong, I enjoy local food with spices and ginger. My comfort food these days is beef brisket noodles.
As a European, I like beef to be softer, with a rich and clean stock, and not so herbal. My preference is Chung’s Dai Pai Dong (57 Shau Kei Wan Main Street East, Shau Kei Wan. Tel: 2567 7122). I can eat the beef in the morning, at lunch or at 10 in the evening.
Ha Ming Kee (four locations including 9-15 Tin Chong Street, Fortress Hill. Tel: 3753 4499) is good for fish ball and fish cake noodles. I like the newer, more spacious Fortress Hill shop. The home-made chilli sauce is a must-try. It has a nice kick.