A Million Reasons to Love Hong Kong

The city’s ten best dishes, according to Bakehouse’s Gregoire Michaud

“Home is not about the place; it’s a feeling. It could be a sound, or a person, but for me, it is the smell and taste—like freshly baked bread.” This analogy is an unsurprising one to anyone who is familiar with the work of Gregoire Michaud. Michaud is the founder of Bakehouse, a popular bakery with a cult following, recognisable by queues that often engulf its Soho and Wan Chai locations, and his personal expression of a 21-year love affair with Hong Kong and its unique culinary culture. “You have all these stories everywhere you look. It’s so diverse,” he says of the city’s dynamic food scene. While in many ways the opposite of that of his native Switzerland, Hong Kong cuisine still brings him the comforts of home, from…

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Tatler Hong Kong (Digital) - 1 Issue, July 2021

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