Pearl Shek talks about her love for food, her biggest kitchen fail and her new passion project, Lady Nara & Nara, a Thai restaurant set to open this December
Any lovers of Thai food won’t have missed entrepreneur Pearl Shek’s restaurant Apinara in Pacific Place, the first Hong Kong-outpost of Yuki Srikarnchana’s popular Nara Thai cuisine. Based on the popularity of Apinara, Shek’s latest concept, Lady Nara & Nara opens at the Gateway Arcade in Harbour City later this month. The new space will be split into two halves: Lady Nara, a contemporary cafe serving western comfort food with Thai influences, and Nara, a Thai restaurant serving more traditional dishes.
Before her new venture begins, Shek discusses her second master’s degree (this time in education), how she almost burned down her sister’s kitchen and being a pro at eating chicken wings with chopsticks.
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What does Hong Kong mean to you?
Hong Kong is a place I call home. Due to the pandemic, I’ve been spending more time here and I’ve been given the chance to explore the city in ways that I otherwise wouldn’t have. Hiking through new trails, rediscovering local gems like the bird market in Mong Kok and visiting my childhood favourite tofu fa spot [the now closed] Kung Wo has reminded me of my love for the city.
What did you study?
I studied marketing and business in London for both my undergraduate degree and masters. My BA was at the University of the Arts and I did my masters at Imperial College business school. I always wanted to pursue an avenue that’s really dear to my heart, so this year I finally started a master’s in education at Hong Kong University.
What was your first ever culinary job?
My first job was as my dad’s sous chef. Actually, more like his professional food taster. My sisters and I would stay awake way past our bedtime and wait for our dad to come home and make us his speciality: egg and spam fried-rice: the key is to use day-old rice).
Who are your culinary inspirations?
There are too many to just pick one, but generally, it’s the people around me who have cooked with and for me. I always feel inspired and learn something new when sharing experiences like that.
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