Lau Chi-sun, editor of the Chinese-language Wine Now magazine, says he has a particular affinity for French cuisine, which complements his interest in wine. He appreciates the fact that French chefs place such emphasis on using the best ingredients, cooking them to highlight particular flavours then presenting the food beautifully. Robuchon a Galera, Hotel Lisboa, 2 Avenida de Lisboa, Macau, tel: 853 377 666. 'This is the best restaurant for French cuisine. Its top chef, French maestro Joel Robuchon, goes to the restaurant only two to three times a year, but calls his staff every day to make sure they maintain their high standards. The truffle with egg is superb, and don't miss the foie gras soup with black truffle. The six-course meal, which costs about $2,500, is still good value when you consider the quality.' Gaddi's, The Peninsula, Salisbury Road, Tsim Sha Tsui, tel: 2315 3171. 'The chandeliers, antiques, big lounge and exquisite cutlery make this such a fine place for dining. You can also enjoy the experience of dining in the kitchen at the chef's table, where you can chat with the chef while he makes your dinner. I don't order a special dish here; I often ask the chef to recommend something for me.' Restaurant Petrus, Level 56, Island Shangri-La hotel Hong Kong, Pacific Place, Admiralty, tel: 2820 8590. 'You catch your breath when you arrive because the harbour view is just gorgeous. The restaurant serves authentic French cuisine with the best service. The chefs are really creative and invent dishes based on customers' demands - my favourite is their black truffle and onion tart, which is so crispy and thin. You can enjoy a three-course lunch there for about $200.' W's Entrecote (pictured), 13/F Food Forum, Times Square, Causeway Bay, tel: 2506 0133. 'Its grilled streak is outstanding, and I often order eel cooked in red wine, which is strong in flavour.' Hugo, Hyatt Regency Hotel, 67 Nathan Road, Tsim Sha Tsui, tel: 2311 1234. 'Hugo looks like a classic steakhouse, with a sort of rustic British decor. Its steak tartare is really good because the chefs use only the best beef. Few restaurants seem to serve this dish these days.'
