Her

Her
outlandish food and gangsta-style lingo have cemented
Nicole Fung among Asia’s top food personalities. In
2012, having spent several years in the finance industry, she and
partner Eugene Kan, founded That Food Cray !!!, a food, travel and
lifestyle platform that has since gained 100,000
followers. Be warned: it will make you hungry. The Chinese
Canadian, who now lives in Hong Kong, later launched MISSBISH, a fashion and
lifestyle website that celebrates female empowerment. She let
SUITCASE in on her favourite eats and her coveted secrets behind a
successful Instagram snap.

How did That Food Cray !!! evolve from a hobby into a
successful brand with a cult Instagram account?

That Food Cray !!! started as a passion project. When I first
started writing, I honestly wasn’t expecting anyone to read it. I
had just moved to Hong Kong from Canada and wanted to document my travels as
well as everything I ate along the way. It was an outlet to express
my love for food while sharing my adventures with friends and
family. I actually started my Instgram account before my website.
My following exploded when Instagram featured me as a suggested
user.

What drew you to Hong Kong?

My family is from Hong Kong so I’ve always felt a connection to
the city. It was my second home; now it is home. Hong Kong is a
very transient place and is extremely multi-cultural. There are
people from all over the world which makes the food selection very
diverse. You can find everything from classic French to halal
Chinese food.

Does your fashion and lifestyle website MISSBISH bring
something unique to the table and what is your source of
inspiration?

MISSBISH was inspired by the community that surrounds me. Since
moving to Hong Kong, I’ve met a plethora of people in food,
fashion, fitness, travel, media and more, most of which are women.
My partners and I saw an opportunity to share these stories with
our readers along with interesting articles that speak to our
demographic. We wanted to create a platform focusing on content
that’s original, intelligent and evergreen, celebrating the women
of the world. Our goal was to build a strong foundation to be a
constant source of inspiration and to create an inclusive,
positive, global community.

What are your top three favourite independent lifestyle
websites?

I love Vice’s Munchies, Lucky Peach, and BOOOOOOOM.

What’s your go-to everyday outfit?

All-black everything or ripped jeans and leather jacket.

If you could only travel within one continent which would it
be?

I’ve never been to Africa and it’s definitely on my bucket
list.

Where in the world have you found the best place to party?

Ha. Those days are behind me…

Which recipe on your blog would you most highly recommend to
us?

I would recommend either the soft boiled egg or onsen egg
recipes. Knowing how to properly cook eggs is eggs-tremely useful
since you can use them for multiple recipes!

Where’s your favourite place to eat out in London?

St John is amazing. The notion of British food being dated is
still something the inexperienced traveller may lean on, but
there’s so much more in the form of innovation and classic
fare.

What’s the secret to a great Instagram picture?

The key to food photography success are lighting and
composition. Try to find the best light, this will save you a ton
of time editing. Always keep the rule of thirds in mind – “an image
is most pleasing when its subjects of regions are composed along
imaginary lines that divide the image into thirds – both vertically
and horizontally.” Post editing is important as well, but try not
to overdo it with unnecessary filters.

Insider guide: Nicole Fung’s favourite places to eat in Hong
Kong

Yardbird: it’s where all the cool kids eat.

Tung Po: the restaurant is in a local wet
market, the owner – who’s always there – is the best person.

Tim Ho Wan:
the cheapest Michelin-starred dim-sum restaurant in the world with
the best BBQ pork buns.

Megan’s
Kitchen: my favourite hot-pot restaurant with truffle
dumplings, legit beef and rainbow balls.

Lei Yue
Mun: this isn’t a restaurant, but it’s an area in Hong Kong
filled with seafood restaurants. You pick out some seafood at the
market and choose a restaurant where they’ll cook it for you how
you want it.

Kimberley Chinese Restaurant: this place serves an
entire suckling pig stuffed with rice. Order in advance and go with
an entourage. (kimberley.hk/eng/dining/)

Ho Lee
Fook: a new school Chinese restaurant inspired by old school
Hong Kong cha chaan tengs (tea cafes) and New York’s late-night
Chinatown hangouts from the Sixties. Chef Jowett Yu transforms
classic Chinese favourites into unconventional, innovative
dishes.