Mark Brownstein was born in Palm Springs, California, and has lived in Hong Kong for seven years. He runs the California and Asia Food and Wine Consultancy, which ships food between the United States and Asia. What restaurants do you like in Hong Kong? Hutong in Tsim Sha Tsui: I love its interpretations of northern Chinese food such as frogs' legs with chillies and a soup that borders on Korean, with kimchee. The chefs are not afraid of big flavours. I also like Nove on Hollywood Road, where the chef makes an amazing chickpea ravioli. Where do take visitors to eat in Hong Kong? I like Sichuan Da Ping Huo on Hollywood Road; it's reliable and fun with some tasty dishes. I also like Spoon at the InterContinental in Tsim Sha Tsui for the care that goes into some of the dishes. They make a wonderful foie gras. I also like to take guests for the classics: pigeon on Lamma Island and goose at Yung Kee. Are there any foods you miss from back home? Mexican food, slow-roasted brisket, potato pancakes and blintzes, which are stuffed crepes. What foods do you bring back from your holidays? I was in Australia recently and I brought back lamb; it tastes different from the meat available here. From the United States I bring tortillas and masa flour. What cities do you like to visit for food? Venice and Florence: I love Italian food. We have a little place in Tuscany, a three-storey stone house. I also like Oaxaca because I love Mexican food. And I like the food in Beijing. What's your favourite dish? Porchetta from Monte San Savino: a whole pig stuffed with pig liver, garlic and fennel flower. What do you eat for comfort food? Slow-cooked food such as pork with chestnuts, sugar and soy, or slow-cooked lamb with Moroccan spices, pomegranate and dates. I like rustic foods that are simple to make but have complex flavours. What junk foods do you like? Sweet things - if I can't get my favourite Scharffen Berger chocolate then I'll eat Hershey's or Reese's. I also like salty things like potato chips. What's your most dependable dinner party dish? Something like roast chicken and brulee'd bread pudding. What's the most difficult aspect of your job? There are supply and shipping challenges such as getting something from Asia to California. And there's the challenge of getting people to accept the unknown - I have to educate people. And the best? Connecting with the passions I have for enjoying life - and food is a major part of that. It's really rewarding. Describe the perfect meal and whom you'd like to share it with. Porchetta with white beans and insalata di farro (grain), and something with fresh porcini - a custard or something similar. For dessert, maybe a bread pudding with Tuscan wild plums. I'd have the meal at a friend's house or in a vineyard overlooking the hills. And if I could, I'd share it with Albert Einstein because of his sheer brilliance - it would be interesting to be with him. And it would be wonderful to have Gandhi there and Molly Kellog, my wife. Of course, I might have to change the menu to suit the guests.