Favourite Hong Kong restaurants of Irene Lam-park, PR and branding, Cheil

I am definitely a big foodie and my biggest influence is my dad who lives to eat and whose greatest passion is food. Growing up in Hong Kong and the US, he always took us to the best restaurants, from the most expensive to local neighbourhood places, and he instilled in us the appreciation of sharing good food.

Being half Chinese of Chiu Chow heritage and half Korean, I have two staple family cuisines. Zither Chiu Chow (4/F The Phoenix, 21-25 Luard Road, Wan Chai, tel: 2967 9322) is fairly new and serves the best Chiu Chow oyster congee and the famous taro dessert, wu nai. When we go with my dad, he asks the chef to tweak the dishes to his liking.

For Korean food, we go to Arirang (3/F, W Square, 314-324 Hennessy Road, Wan Chai, tel: 2506 3298), where the vegetables and special ingredients are flown from Korea. The bossam (boiled pork with fresh greens and a special fish sauce) and jokbal (steamed pig’s knuckle) are specialities which remind me of my years living in Seoul.

If I want a good place to take visitors to try wonton noodles, I go to Mak Siu (32 King Kwong Street, Happy Valley, tel: 2893 2308). For Japanese, the fresh sushi and steamed fish head at Sushi Shin (110-114 Tung Lo Wan Road, Tai Hang, tel: 2398 8000)  never disappoint. The lunch set is much more affordable but you have to book early.