The acclaimed bartender and mixologist worked at Quinary before embarking on a new journey at Singapore’s Nutmeg & Clove. Here, she shares the Hong Kong foods she misses most and where she goes to find them
Named the 2019 Diageo World Class HK & Macau Bartender of the year, Shelley Tai’s cocktail creations have made waves in Hong Kong’s bar scene. The accomplished bartender worked her way up, starting her career in Nordic restaurant Finds, before moving on to become a bar manager at Drop. In 2016, she joined renowned bar Quinary as a bartender, where she took inspiration from her favourite Hong Kong foods to produce innovative cocktail creations.
Tai moved to Singapore at the end of 2020 to take on the role of bar manager at Nutmeg & Clove, a cocktail bar that takes pride in Singapore’s history and gives classic cocktails a modern Singaporean spin. Since then, she hasn’t been able to travel back to Hong Kong, but hopes to visit twice a year in future.
“I love that Hong Kong has a strong core heritage but can still slowly draw influences and flavours from the many ethnicities around the city to contribute to its core”, she says. “I love the quality and variety of restaurants that are available in Hong Kong, from cheaper street foods, to traditional Chinese cuisines, to high-end western and fine dining restaurants.” For now, Tai reminisces about her Hong Kong food memories, sharing the places she’ll visit when travel restrictions loosen up.
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What do you miss most on the food and drink front when you are away from Hong Kong or haven’t been back for a while?
I miss all the classic Hong Kong eateries such as dai pai dong and cha cheng teng. I also miss getting those ping-pong sized wontons from a neighborhood shop in To Kwa Wan. It was a habit to stock up my fridge with wontons every week. Also, I miss visiting my bartender friends around town.
See also: 11 Best Dai Pai Dongs In Hong Kong
What is the first dish you eat when you return and where do you go for it?
Fish siu mai from anywhere that sells Hong Kong street food. I have been trying to find it here, but in Singapore siu mai is mainly made with pork or shrimp. I made it here to sell at Nutmeg & Clove too, but it still tastes a little different.