Hong Kong’s Bakehouse creator on food beyond the tourist trail

Originally from Verbier, an Alpine village in Switzerland, chef Gregoire Michaud has now spent more than 20 years living in Hong Kong.

Together with his business partner Frederic Koerckel, he founded Bakehouse in 2013. It began as a wholesale bakery in industrial and residential district Chai Wan before opening its first storefront in the central Wan Chai area five years later.

Today, Bakehouse is an institution that draws snaking queues for its famed sourdough egg tart – a flaky, croissant-like crust cradling silky custard – which has achieved a cult-like following. 

Though his work keeps him busy, Michaud, 49, carves out time to enjoy the more peaceful side of Hong Kong.

“I like to go cycling in Sai Kung and then take a boat to the beach. I spend the day at the beach, near the sea. It’s very beautiful and quiet,” he says. “You don’t feel like you’re in bustling Hong Kong. I think very few people know this experience – and maybe I shouldn’t be telling you about it – but I really enjoy it.” 

, located in the easternmost part of Hong Kong’s New Territories, is a coastal enclave brimming with fishing villages, beaches and nature trails. From the city, it takes about 30 minutes by car or 50 minutes by public transport to reach its main town.

For breakfast, Michaud recommends

, a laid-back cafe known for its bright interior and wholesome dishes such as smoothie bowls and french toast topped with pistachio mascarpone, cinnamon and honey.

“After breakfast, you can take a boat to Ham Tin Beach. Over the years, I’ve done many activities there, from enjoying cheese fondue with bread to staying overnight in a tent,” he says. 

“Sometimes I swim, other times I take a nap, and then when I’m sufficiently sunburnt and exhausted, I head off and sleep very well at night.” 

For lunch, he suggests trying one of Sai Kung’s seafood restaurants run by fishermen, such as

, where he always orders the same few dishes: 

“Catching their own seafood while operating in such a remote location takes a lot of confidence and skill. The restaurant has been open for the longest time. It’s a real testament to their craft,” he says.

“In Sai Kung Town, there is also

, which one of our previous team members opened with her sister and is a baker at,” he adds. “She makes a great sourdough loaf which I usually pair with something very simple, like scrambled eggs with scallions.”

For travellers who would like to continue their cafe-hopping trail, he has more personal favourites in the city.

He enjoys visiting

in the Tai Hang neighbourhood, which makes artisanal ice cream in flavours such as blue cheese, and milk chocolate with salted caramel swirls and toasted peanuts, as well as cakes and pastries.

Michaud suggests ending the day on a hearty note at

in Chai Wan. The walk-in-only eatery is famous for its glistening char siew with what he calls the perfect fat-to-meat ratio. 

“It is a hole-in-the-wall shop and always crowded, but this is part of the experience. I don’t mind waiting for my turn, and I will eat quickly to let other people sit down,” he says.

“Don’t be shy to ask for your favourite part. You might want to call them in advance to prepare a nicely charred ‘slice of heaven’ (fatty char siew) for you. This is gold.”  

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