ROARK
CHEF MAY CHOW'S HAPPY PARADISEJUL 2019, by Beau flemister
WHAT'S THE IDEA BEHIND HAPPY PARADISE?
I think it has to do with the idea of "comfort food." When I came home from the US, I was wondering what my comfort food was here in Hong Kong. Really, I wanted to do something special for myself and Hong Kong, and I also wanted to create something iconic for the city. I didn't want people to just say, "Oh this place reminds me of New York," but rather, "This reminds me of Hong Kong in 2019." Sure, we do some more adventurous, authentic stuff like the pigeon brains, but we also do fun stuff like sourdough egg waffles, which is basically a street snack. Mainly, I think what represents Happy Paradise is a balance between fun and adventure.