ANTON Mosimann prefers bow ties (he owns 85), bold, primary colours (his business cards are black, yellow and red) and the simple things of life, like bread and butter pudding and champagne risotto. The chef comes with a pedigree and cooks for the pedigreed. Where else would Prince Charles take his palace staff for their Christmas party last December than to Mosimann's dining club in Belgravia. The dapper 46-year-old Swiss chef was at the helm of the venerable Dorchester at the age of 28 and has, over the years, accumulated Michelin stars and Gault et Millau points. He and his wife were in Hongkong recently to celebrate their 20th wedding anniversary. While she shopped, he orchestrated a small luncheon at the Regent. While guests savoured seared tuna, risotto with wild mushrooms and two desserts, he sipped champagne and chatted about his workaholic lifestyle. Though he oversees a staff of 50, including 15 chefs, his hands touch every part of his thriving empire. ''I wear many hats. You have to these days,'' explained the businessman, accountant, menu engineer, teacher and nutritionist. His healthy style of cooking evolved in the early 80s when his interest in health and fitness began. His trim physique is evidence of this, along with jogging two to three miles a day. Moderation is the key; so is a weekly dose of chocolate. His most recent book, Anton Mosimann Naturally, published in 1991, offers an innovative approach to vegetarian cooking. Grains are canonised and dairy products, fats and alcohol are not always necessary to enrich the taste of fresh ingredients. Why diners rarely see such appetising dishes can be blamed on the chef, or ''menu engineer''. ''Combining vegetables and grains takes more work and planning but it's not impossible.'' Can chocolate pecan pie and bread and butter pudding live in harmony with yoghurt with fresh berries and millet on a dessert menu? ''It's up to the chef to teach customers by offering choices.'' ''Go to the market,'' advises the teacher to his less-than-energetic colleagues who have fallen away from his precious ritual. ''All the inspiration is there.'' GRAZE for a great cause next Thursday evening. Twenty-two chefs from Hongkong's best restaurants will be cooking for charity at the third annual Great Chefs of Hongkong fund-raiser. It kicks off at the Hilton from 6pm-9pm. All food, wine and labour is donated. Money raised from the pay-one-price gala goes to the Heep Hong Society for Handicapped Children. Tickets are $500 each and available in advance through the Hilton or the Heep Hong Society. Call Echo Lai at 776-3111. A limited number will be available at the door. IF you forgot to celebrate Easter, never mind. Join the millions of orthodox Greeks whowill be celebrating this Sunday. Bacchus Taverna offers an Easter brunch buffet, including spring lamb, salads, desserts and Easter bread. A glass of champagne is included in the $215 price (children half-price). Festivities begin at noon. For reservations, phone 529-9032. Bacchus Taverna, Hop Hing Centre, 8-12 Hennessy Road, Wanchai. ATTENTION, caterers. The junk season is nearly here and party-givers (and guests) need a reprieve from the usual diet of crisps and Carlsberg. Some ideas, please. What's your best, most innovative junk trip menu for 16 people, including drinks and delivery to the pier? Submit your idea and price quote by April 20 and read about the best deals next month. Send to: Junk Food, Features Department, South China Morning Post, Tong Chong Street, Quarry Bay. WINES from Leeuwin Estate in Australia are getting engaged tomorrow to works by 15 artists. ''The Best of Australia'' combines viewing with tasting some award-winning wines. The opening reception Friday starts at 7pm. But the show and sipping runs until Wednesday, April 21. Hours are 10am to 5pm daily. It will be held on the 21st floor, the Australian Showroom, Harbour Centre, 25 Harbour Road, Wan Chai.