The nature of my work has enabled me to travel far and wide, often settling for prolonged periods of time and allowing me to really understand and appreciate a city’s culinary scene. Whether it’s in Italy, France, Germany or Australia, I’ve developed a deep appreciation for different cuisines and flavours. The food scene in my home city of Hong Kong — a colourful cross-section of cultures and traditions — often takes me by surprise, unveiling something new while also serving familiar dishes of old.

When I’m in Hong Kong, I always head to my favourite places for dim sum. In the Central district, I used to always go to Lin Heung Tea House, which was one of the oldest tea houses in Hong Kong and, sadly, closed recently after 104 years in business. Though a few blocks away is Maxim’s Palace in City Hall’s Low Block — this is where people-in-the-know go, upstairs on the second floor. The dim sum trolley and the views over the harbour make this one of my favourite lunch spots.

Two other Chinese delicacies that anyone visiting Hong Kong must try are char siu and Peking duck. My favourite place for the former, a Cantonese-style barbecued pork on a bed of fried rice, is Sang Kee Restaurant, a true symbol of the Wan Chai district on the northern shore of Hong Kong Island. Wan Chai was historically a small fishing village known for its harbourside location, and Sang Kee is primarily a seafood restaurant. However, hidden within the menu at this glamorously low-key spot is the best char siu.