Slip into Hong Kong Shopping Plaza and stop at A&A Cake Shop for a pork-filled pâté chaud, Vietnam’s favourite flaky savoury pastry, then loop back to the New World Centre and Phnom Penh Mini Restaurant, where members of the local Cambodian community fill tables. The order? Owner-chef Thida Kak’s pungent, yellow-tinted num banh chok, a rice noodle soup built on a base of pounded fish and aromats, which you can customise with snake beans, cabbage and ample herbs. Good Food reviews are booked anonymously and paid independently.
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