Hong Kong's Culinary Hotspots Explored by Jung Hoyoung, Jung Jisun, and Yang Junhyuk... Gourmet Tour Unveiled on "The Boss Has Donkey Ears"

Supported by the Hong Kong Tourism Board
Introducing Hong Kong's Culinary Culture Where Tradition Meets Modernity

The Hong Kong Tourism Board announced on April 20 that it introduced Hong Kong's diverse culinary culture through the KBS2 variety program "The Boss Has Donkey Ears."

Seafood Snake Soup in Sai Kung, Hong Kong. Hong Kong Tourism Board

In "The Boss Has Donkey Ears," which aired over three weeks from April 5 to April 19, chef Jung Hoyoung, chef Jung Jisun, and former professional baseball player Yang Junhyuk visited Hong Kong, exploring local restaurants and commercial districts. They visited areas ranging from Central, Hong Kong's economic hub, to the West Kowloon Cultural District, an emerging area for culture and commerce, examining the local dining market.

This broadcast introduced a variety of renowned dining spots across Hong Kong, including restaurants featured in the Hong Kong Tourism Board's gourmet guide, "Taste Hong Kong." "Taste Hong Kong" is a culinary guide created in collaboration with the Chinese Cuisine Association, featuring the participation of more than 50 local master chefs who carefully selected over 250 restaurants.

The first featured location was "Mott 32" in Central, Hong Kong. This modern Chinese restaurant is overseen by head chef Lee Man Sing, who has over 40 years of experience. It is known for combining modern cooking techniques with traditional Cantonese cuisine. Its signature dish is Peking duck, which is raised for 42 days and roasted over applewood, then dried and aged for two days before serving.

The broadcast also featured "Mosu Hong Kong," a Korean fine dining restaurant operated by chef An Sungjae. Located inside the M+ Museum in the West Kowloon Cultural District, this restaurant opened in 2022 and offers a modern reinterpretation of Korean ingredients through course meals. Key menu items introduced included abalone tacos, acorn noodles, and fern bracken pot rice.

Interior view of 'Mott 32' in Hong Kong. Hong Kong Tourism Board

Another highlight was "Rainbow Seafood Restaurant," located on the coast of Lamma Island. Originally opened in 1984 as a small eatery, it now boasts a capacity of 800 seats and serves a variety of seafood dishes, including lobster, geoduck clam, and steamed rockfish. The restaurant has also received Quality Tourism Services (QTS) certification from the Hong Kong Tourism Board.

Other featured local favorites included "Kwan Kee Bamboo Noodle," a bamboo noodle specialty restaurant recognized by the Michelin Bib Gourmand; the dim sum specialty restaurant "Dim Sum Here"; and "Sai Wing Fan," a snake soup restaurant with over 130 years of tradition.

The Hong Kong Tourism Board explained that this broadcast showcased the rich culinary appeal of Hong Kong, where tradition and modernity, as well as Eastern and Western food cultures, coexist. According to the Hong Kong Tourism Board, in the recently announced "Asia’s 50 Best Restaurants 2026," Hong Kong-based restaurants ranked first and second.

This content was produced with the assistance of AI translation services.