Liz Seaton is originally from Edinburgh, Scotland, and moved to Hong Kong 12 years ago. She worked as a private chef then as a corporate chef for a law firm before starting her catering company, Gingers, more than two years ago. What restaurants do you take visiting guests to? 'American Peking [in Wan Chai]. It's boring but everyone goes there. The food is good but the service is terrible. I like the sesame pockets with crispy beef - they are like a Chinese version of a burger. I also like to take visitors to 'rat alley' in Lan Kwai Fong to Good Luck Thai. It's cheap and cheerful. And to the Conrad for Sunday brunch at Brasserie on the Eighth - it has loads of different things. It's the same buffet as at Nicholini's but Brasserie is more relaxed and there's a different choice of main courses.' Are there any foods you bring back to Hong Kong when you travel? 'From my last trip to Scotland I came back with shortbread from Marks & Spencer - my dad sent it back with me for the staff [at Gingers]. You can buy it here and yes, I can make it myself, but my dad wanted to give them something. It's really good shortbread. I don't always bring back food; I sometimes come back with new serving dishes because good food can look even better if you serve it on fantastic platters. What's your favourite restaurant in the world? 'It's a really good pizza place in Cannes, in the south of France, called La Pizza. They make the best pizzas in the world. It's a really massive pizza and they only serve you half and even then it's falling off the plate. They serve half so you get more cheese and filling. My favourite is the eggplant and garlic. The place also has a great view.' What cities do you like to visit for food? 'Thailand - I love Thai food. It can be simple but it can also be extravagant. I love the Celadon at the Sukhothai [hotel in Bangkok], which is like nouvelle Thai cuisine, but I also love eating on the streets of Bangkok. The food is full of flavour. I also like Australia for the creativity and presentation - there's always something new to try. They're not working with expensive ingredients but it's the combination of ingredients that makes it good.' What do you eat for comfort food? 'Beans on toast with cheese on top. It's such a good meal, full of nutritious ingredients. The beans have to be Heinz and they have to be heated to the right temperature. The bread has to be brown, the cheese has to be orange cheddar and it all has to be put under the grill to melt the cheese.' What junk foods do you like? 'French fries with ketchup and mayonnaise and a glass of wine. I prefer the big, thick, fat fries. I double dip them first into the mayonnaise and then into the ketchup. If you make them yourself it makes your place stink so I prefer to have someone else do it.' What's your most dependable dinner party dish? 'I don't often cook at home but I'm lucky, I get the [Gingers] kitchen to cook for me. I usually get them to try out new dishes on me but my friends really love the lamb on pita bread - and I love it too.' What's the most difficult aspect of your job? 'Time management. Trying to fit everything in each day.' What's the best aspect of your job? 'Employing yourself - deciding what you want to do every day. I have a really good staff; I can do what I want. I'm starting a new cookbook, Gingers: The Dinner Party. It's coming out in October.'