Wilson Kwok is the owner of W's Entrecote steak house in Times Square, Causeway Bay. He was introduced to Shanghainese and Ningbo home-style cuisine by his late godfather, and is struck by their similarities. Some Hong Kong restaurants serve both, and here Kwok reveals his top five. Liu Yuan Pavilion (pictured): 3/F, The Broadway, 54 Lockhart Road, Wan Chai, tel: 2804 2000. 'This is one of my favourite restaurants. It serves authentic Shanghainese food in a sleek, stylish setting. I like the steamed buns with preserved vegetables and double-boiled shark's fin soup - and the service.' Lao Ching Hing: basement, Novotel Century Hotel, Wan Chai, tel: 2598 6080. 'This is often cited as one of the finest Shanghainese establishments, and with reason. It's not as stylish as some of the newer Shanghainese restaurants but diners don't go for the decor. My favourites are the caramelised eel and stir-fried crab with peas.' Victoria City: 2/F, Sun Hung Kai Centre, 30 Harbour Road, Wan Chai, tel: 2827 9938; and 5/F, Citic Tower, 1 Tim Mei Avenue, Admiralty, tel: 2877 2211. 'Both branches of this popular restaurant are packed with customers for weekend dim sum, which is among Hong Kong's best. The xiao long bao (soup dump-lings) are especially good during hairy crab season, when chefs add the roe to fillings. I also like the juicy meat fillings of cheung fan (rolled sheets of rice noodle), which is especially good with XO sauce, and san cheen bao (pan-fried and steamed dumplings).' Xiao Nan Guo: shop 301, Level 3, Man Yee Building, 68 Des Voeux Road Central, tel: 2259 9393. 'This is the Hong Kong branch of a chain of Shanghai restaurants, and accordingly the food is authentic and delicious. I particularly like the appetisers, stir-fries and dim sum.' Ning Po Residents' Association: 4/F, Yip Fung Building, 10 D'Aguilar Street, Central, tel: 2523 0648. 'Unlike many other residents' associations you don't have to be a member to dine here. This is a no-frills restaurant but the food is a good, representative mixture of Ningbo and Shanghainese cuisines.'