Favourite Hong Kong restaurants of Andrew Li, CEO of Privé group
I'm not a picky eater, says Li, but I do eat extremely quickly. This bad habit started at boarding school, where we had only 15 minutes to finish lunch. I had a huge appetite, so I usually needed seconds
There is no particular cuisine that I always eat. But at weekends it will usually be dim sum with the family, and home-cooked meals on Sunday nights.
I recently tried (1-5 Elgin Street, SoHo, tel: 2810 0860) which I really enjoyed. I love their concept. Although everyone raves about the short ribs, I preferred the starters such as the beef tartare and hamachi. Maybe I was just famished at the time.
One food obsession I have is spaghetti bolognese. It seems easy dish to to make, but it's rarely done well.
For an awesome roast chicken, you can't go wrong with (three locations including 19 Amoy Street, Wan Chai, tel: 2527 8777). They're very consistent, and the roast potatoes cooked in chicken fat make me drool just thinking about them.
Another hidden gem is , the Kiangsu Chekiang and Shanghai Residents (HK) Association Restaurant (3/F and 4/F Manning House, 38-48 Queen's Road Central, tel: 2526 3251, members only). It serves one of my three favourite dishes during the hairy crab season, hai fun, or fried crab roe with crab meat. Plop it on top of noodles, and I'm in heaven.
If I have friends visiting, I take them to (24-26 Stanley Street, Central, tel: 2523 5464) for classic Cantonese food. I think their interior matches the atmosphere perfectly. It's very old school, and the same waiters have been there for decades, so you feel like you've been transported back in time.
But it's the food, not the atmosphere that makes me a regular. The sweet and sour pork and the pig's lung soup are out of this world.