TV anchor Victoria Tang is the author of a new Chinese-language book called I Love Hong Kong – Unleashing Infinite Potential. She spoke to Andrew Sun.
I was born in Hong Kong, but we moved to Shanghai soon afterwards. My dad cooked Shanghainese cuisine and the flavours are typically quite heavy, with a lot of sugar and salt. Once I started working in the media, I ate much less carbs. As a broadcaster, I need to keep fit because the camera adds 10 pounds (4.5kg).
Currently, I am really into the ancient science of Ayurveda, and its vata-friendly diet best suits me. That means I eat more white meat, seafood and eggs, and rarely raw foods. I feel healthier than ever.
When I was small, I loved going to Christy Café (107 Sai Yeung Choi Street South, Mong Kok, tel: 2520 6666) for their sweet buttery toast and breakfasts. I used to love anything with a buttery taste.
I enjoy going to Choong Fat Chiu Chow Restaurant (60-62 South Wall Road, Kowloon City, tel: 2383 3114). A good friend is a Chiu Chow person so we like to go for this food.