For international influencer Davina Chang, Hong Kong kept calling her back to the kitchen. The food writer, photographer, and founder of Paris’s Bing Sutt café grew up between cultures – Hong Kong-born, internationally raised – which gave her a particular lens on the city’s food scene: intimate yet observant, nostalgic but never sentimental.
Her debut cookbook, A Taste of Hong Kong, releases next week in English and distills that perspective into 70 recipes that matter. No elaborate restaurant dishes or hard-to-find ingredients – just the classics, staples, and home-cooked comfort foods that actually define how Hong Kong eats.
What drew you to write a cookbook documenting Hong Kong’s food culture?
It was actually my customer-turned-friend (and now co-writer) Ada Deschanel’s idea. She walked into my coffee shop, Bing Sutt, looking for a pineapple bun. Two months later, she asked if I wanted to work on a project together — a book to introduce Hong Kong food culture to the French market. I didn’t hesitate for a second. It’s a culture I’ve grown more and more proud of, especially as the time I spend away from Hong Kong keeps increasing.
How has building your social media influenced your approach to travel and food?
Before @thecolordiet, I liked food because it tasted good, or a hotel because it looked beautiful. But since starting the account — and through the opportunities it’s given me to speak with people across the industry — I always want to learn more about what lies beyond the surface: the stories behind eatch opening, the inspirations, and ultimately the human element and passion that drive the hospitality world.
What’s the biggest misconception about being a food influencer?
There’s this idea that we say everything is good because we’re paid to. There are certainly some who do that, but as my account grows, I’m increasingly aware that it also comes with responsibility toward the people who trust my taste in food. And rather than selling myself out to make more money, I’d much rather protect that trust and keep my authenticity, sharing only the things I genuinely enjoy.
How does living between Paris and Hong Kong shape your culinary perspective?
I’m quite lucky to have lived between Paris and Hong Kong, because both cities are incredibly diverse. Being exposed to such different food cultures — and also having lived in places like Singapore and New York — has shaped the way I experience food.
In Paris, food often feels more individual and structured, while in Hong Kong it’s deeply tied to family and shared moments. Living between these places has taught me to see food as part of a wider culture, to understand the role it plays in everyday life — and to stay open-minded and curious when discovering new cuisines.
Thoughts on balancing tradition and modernity in Hong Kong cuisine?
Hong Kong does an incredible job of balancing tradition and innovation without ever losing sight of its roots. There’s a deep respect for classics, but also a real gastronomic curiosity that pushes people to rethink and reinterpret them in creative ways.
Take egg tarts, for example — every Hong Konger loves them. Then Bakehouse came along with their sourdough egg tarts and suddenly the whole world was obsessed. Since then, other bakeries have started experimenting too, creating different flavored versions. Some of my favorites come from Tai On, especially their Milk Tea Egg Tart, which is just so good. And this balance between tradition and creativity is what makes Hong Kong’s food scene so special.
Favourite Hong Kong neighbourhood for food exploration?
For the real classics, we’re going to have to venture to the Sham Shui Po / Mong Kok area, where you have all the street food as well as cha chaan tengs and dai pai dongs.
Best place to experience authentic real cha chaan teng culture?
Cheung Hing – order the scrambled egg pineapple bun sandwich with a cup of hot milk tea, and you’ll never think about breakfast or brunch the same way again. It also kept its classic decor, with diner-style booth seating, old-school tiles, and ceiling fans, making it a full-on sensory experience.
Most memorable or transformative meal in Hong Kong?
It’s probably impossible to single out just one meal, but I can say that my most memorable ones are almost always centered around dim sum. For us Hongkongers, dim sum is never just about eating — it’s a moment of gathering, of family reunion, where dishes are shared and news is exchanged around the table. And maybe because it’s one of the few things I still can’t really find in Paris, I treasure those moments even more every time I go home.
Favourite restaurants in Paris?
I’ve loved Kubri since the first week they opened. It’s a restaurant serving creative Lebanese cuisine by the sweetest cheffe Rita – been over 10 times and still hits the spot every single time.
For friends visiting, I would bring them to either Lissit or Le Canard Sauvage, both serving up hearty, rich dishes that showcase seasonality in France. There are honestly so many other places depending on my mood and craving but I also love EchizenSOBA TOGO, Trâm130, Sobremesa, L’Attache, Osteria Paradiso etc.
Best local bars?
De Vie and Abstract for cocktails, and Montezuma for a glass of wine.
Local hidden gem?
Lacigne is one of the few places I’ve found that steps away from the usual Japanese dishes and focuses instead on comforting, home-style cooking. Their homemade mochi are also among my favorites in the city.
Where do you go for pure escapism?
Anywhere where I don’t know anyone. Solo traveling really helped me discover myself when I first did it in 2017, and now whenever I need an escape or a reset, I just go somewhere alone and for me, that works better than any spa or yoga retreat.
Where do you go for stimulation and creative energy?
Again, I don’t have a specific address, but I definitely thrive on the energy in coffee shops around the world. Over the years I’ve come to realise the buzz and movement around actually keeps me focused and inspired – case in point, I’m sitting at Junction in Paris as I type this!
Most inspiring city for writing you’ve visited recently?
Biarritz. It’s one of my favorite places in France, as it’s a place that truly has everything I love – the sea where I can (attempt to) surf, good restaurants, and just a laid back atmosphere where everyone around just seems to enjoy the moment.
Favourite hotel, anywhere in the world?
I actually haven’t been yet, but I would love to visit Giraffe Manor in Nairobi. Who wouldn’t want to wake up and share breakfast with giraffes? I also love the ethos behind the hotel – balancing hospitality and experience with wildlife conservation through education and community events.
Your top three museums?
Soft spot for the Met in New York, because I’m fascinated by Egyptian history and the Egyptian wing is just incredible. Patek Philippe Museum in Geneva – I don’t care much for watches but it was so interactive and well done that I stayed longer than expected and somehow still remember it fondly. Musée Bourdelle in Paris – lovely collection of sculptures in a classic Parisian atelier that takes you back in time.
What’s always in your carry-on?
My Kindle that I’ve had since 2016. Every time I’m on a plane, train or bus, it’s my perfect opportunity to catch up on some leisure reading. In the past, I would also always carry around my Aeropress, but over the recent years, as I’ve tried to lower my coffee intake, I’ll shamelessly admit that I’ve switched to carrying my own matcha powder around.
Travel splurge you’ll never regret?
Going to Greenland to try Koks during their summer pop-up is something I’ll always remember. Just the trip to get there itself was incredibly memorable, as the landscape was unlike anything I’d ever seen — just glaciers and tundra as far as the eye could see — and watching the sun set at midnight while having dessert was surreal. But more than anything, talking to the locals and seeing how differently they think about happiness compared to us was incredibly thought-provoking.
Ingredient or dish you can’t live without?
Eggs! No one talks about this but eggs in Hong Kong are so well prepared – steamed eggs, egg tarts, tomato & eggs etc. Even scrambled eggs in Hong Kong are so much better than anything I can find here.
Dream vacation, not yet fulfilled?
Oh so many… I’d love to finally go to Peru (where I’ll hopefully be going this year for my honeymoon), hike the Inca Trail and refuel with plates of ceviche. I also dream to explore more of Mexico, especially after having my first taste of it in Merida last year – my standards for tacos haven’t been the same ever since. It’s also been years that I’ve been trying to organise a trip to Bhutan, but that definitely takes more planning.
Favourite food writers or cookbooks?
Super fan of Ottolenghi (like the rest of the world) and also Ézéchial Zérah. I love books that go beyond just recipes, but really look into the culture and stories behind, and I think he did a great job especially in his latest release Pizza.
I was also recently gifted On va déguster Paris by François-Régis Gaudry recently by someone, and I totally understand why this book has the fame it has. A true deep dive into restaurants, recipes and stories about the entire Parisian food scene – I can’t even imagine the time and effort that went into this project.
