Famous noodles, ‘fantastic’ pizza: where an Australian chef in Hong Kong goes for a late-night meal and his favourite place for creative Chinese food

Michael Bolam, a chef from the small Australian town of Rutherford, has been in the restaurant industry for a quarter of a century. He currently works at Porterhouse in Hong Kong. His upbringing involved simple meals, as his single mother worked full time. His diet consisted of cereal for breakfast, sandwiches for lunch, and a classic meat and vegetable dinner. His perspective on food changed when he embarked on his culinary career. Having lived in Hong Kong for seven years, he has experienced a variety of Asian flavors and even incorporates Chinese elements into his dishes at Porterhouse. One of his preferred dining spots is Smoke & Barrel, where he and a group of fellow chefs recently enjoyed a spread of smoked meats. For date nights, he recommends Francis, praising their consistently good food and particularly their hummus and spiced beef cigars. Kau Kee is his go-to for late-night meals, famous for their beef brisket noodles. When hosting friends from abroad, he takes them to Baci, a pizza bar known for its award-winning pizzas and friendly staff. For a more upscale dining experience, he suggests Cultivate, where he enjoyed a 12-course meal, with the banana caviar being the standout dish. He also appreciates The Chairman for their innovative take on traditional Chinese dishes. When in Australia, he makes a point to dine at Saint Peter, where the chef is renowned for his unique fish dishes.