Meet the Member: The Fine-Dining Chef Who Loves Char Siu
Australian chef Antony Hammel is the mastermind behind Hue, a modern Australian restaurant in the renovated Hong Kong Museum of Art in Tsim Shui. After working in Australia, he embarked on a cruise ship journey, at Mark Best’s, the celebrity chef’s Prime Steak House and Seafood Grill on Dream Cruises.
Here, Anthony sits down with us at Dash Coliving to discuss his love for the profession, setting up 2 restaurants in less than a year, and, well, cooking.
How did your culinary career begin?
A: I worked in farming and shearing in my hometown until I realized I was interested in cooking — maybe it’s because of my dad’s side of the family, who are great cooks. So, I started a culinary internship and worked for restaurants. Eventually, I became the head chef of a restaurant at Australian chef Mark Best’s Pei Modern in Melbourne.
What was the trigger to move to Hong Kong?
A: I got an opportunity to work on a cruise ship, which started from Hong Kong to China and South East Asia. That’s how I got my first taste of Hong Kong 4 years ago. Then I met my wife from the Philippine, and we decided to move to Hong Kong together in 2019.
How would you describe your cooking style?
A: Contemporary with simple techniques.
Tell us more about your latest adventure with Hue & District 8?
A: I came here to launch Hue, a beautiful restaurant near the Hong Kong Museum of Art. The food is very symbolic of what we are doing in Australia with very classical techniques to make simple dishes. Later on, the owner asked me to redesign District 8 during COVID19. It was quite a challenge for me, but a lot of fun to do.
What brought you to Dash Coliving?
A: I never heard of the coliving concept before until my director suggested that I should check out the coliving space in Hong Kong. When I found Dash Coliving Carnarvon on the website, I liked it because it reminded me of the apartment I bought in Melbourne. Also, we thought this would help us save some money but still live in a lovely apartment.
How’s your experience at Dash Coliving?
A: It’s been amazing. We are getting close to other tenants. It’s nice to see everyone smile at the shared space.
What’s your favorite place to eat in: rooftop, balcony, kitchen?
A: The common area because it’s nice have small chats with other tenants when I’m cooking. The rooftop is also quite nice to sit and enjoy the food with a view too.
If you could only eat one thing for the rest of your life, what would it be?
A: I think I could eat Char Siu every day, and the best one I had was at Yat Lok Roast Goose, a 1-star Michelin restaurant at a reasonable price. Their roast goose is also delicious!
Do you cook during the day off?
A: We cook every day off & we love to make breakfast with eggs and bread.
What is your favorite way to cook eggs?
A: Omelet for sure. I like to make it crunchy by using a boiling pan. Depending on our mood, I sometimes would add lap cheong (Chinese sausage), cheese, and cucumber to the omelet.
Finally, just for fun: If you could have any superpowers- what would you pick?
A: Maybe flying? I believe any superpower would be cool after all.
