I know a place: CNBC Asia host Bernie Lo
Andrew Sun
"When I started as a cub reporter at ATV, I didn't make much money so I discovered lots of cheap and great noodle and congee places in Kowloon City, where I lived.
Over the past decade, there has been an explosion of world-class dining choices, but I still prefer local gems. I like San Xi Lou (7/F Coda Plaza, Garden Road, Mid-Levels, tel: 2838 8811) for very good Sichuan spicy . There's also very good Sichuan at Wing Lai Yuen in Whampoa Garden (Wonderful Worlds of Whampoa, 7 Tak On Street, Hung Hom, tel: 2320 6430), which few people know about. It's very unassuming, more like a food court. The last time I was there I had three bowls of the HK$18 spicy noodles.
Another good Sichuan experience is Da Ping Huo in Hilltop Plaza (49 Hollywood Road, Central, tel: 2559 1317). I get the tongue-burning ma po tofu and dumplings in chilli sauce.
I'm also big on seafood. I enjoy renting a yacht with friends and discovering different places. Everyone who comes to Hong Kong should spend some time on the water. When we go to Lamma Island, we often find ourselves at Tai Yuen Restaurant (15 First Street, Sok Kwu Wan, tel: 2982 8386) among a row of seafood restaurants overlooking antique fishing boats.
Sometimes we go to the scenic Po Toi O village near Clear Water Bay where you get the same experience in a more remote setting.
I tend to steer clear of hotel restaurants which are predictable, pricey and offer nothing you can't get in London, New York or Tokyo. But I ate at Nobu (2/F InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, tel: 2313 2323) the last time [chef and owner Nobu Matsuhisa] was in town. Now I'm trying to recreate his dishes at home.
My wife and I were in Macau and found an amazing secret Italian place called Bene, in the Sands Cotai Central mall (Sheraton Macao Hotel, Level 1, tel: 853 8113 1200). The chef, Simonetta Garelli, can put any Michelin-star chef to shame - and at one-eighth of the price."
