Wilson Kwok is a Hong Kong success story. At the tender age of 37 he is a high-achieving entrepreneur who owns two successful restaurants in the territory. He also lectures on wine, presents a talk show on the subject for RTHK and writes columns for a local newspaper and a magazine. He speaks nine languages.
Kwok, who grew up in Causeway Bay, thanks his parents for allowing him to sample the wide variety of food Hong Kong has to offer.
'I remember eating in dai pai dongs and at noodle bars, they were my favourite, and delicious sweetened doufou custard you could buy on the street,' he says.
That early curiosity expanded to global proportions, 'I like food from all over the world. I think it is important that you don't eat the same food every day. You have to work out a balance,' he says. He is one of those lucky few who manages to marry his passion with his business.
Szechuan Lau is an old Causeway Bay restaurant which opened when Kwok was 13 years old. The decor in the downstairs dining room is dark and dusty, its ceiling is made of stained, dark brown wooden hexagons hung with dusty lanterns.
'The place hasn't been renovated in years' says Kwok. 'There aren't many places left like this'.