Lisa Choi is a career coach and managing director of Circle Recruitment. She is also VP of the Golden Bauhinia Women Entrepreneur Association and the World Outstanding Chinese Youth Association. My husband and I love to eat and we’ve gained so much weight since marrying. Before I met him, I was less critical an eater. I ate everything, but did not really know how to appreciate fine dining as much. Our top three must-try restaurants this March At work, I like local lunches. I like going to Jervois Restaurant (2 Jervois Street, Sheung Wan, tel: 3956 5500). It’s very small, and usually I just get takeaway. The best is the afternoon tea fish burger, which is like a Whopper. I also like Lung Fung Café (various locations including 100 Jervois Street, Sheung Wan, tel: 2618 2311). I get the chicken leg rice with some garlic, pork floss and spicy sauce, which they are well known for. It’s a good, fancy cha chaan teng. From time to time, I will have vegetarian at Green Common (various locations including Shop B2, Basement 1, Alexandra House, 16-20 Chater Road, Central, tel: 3582 4463). For fine dining, chef Vicky Cheng’s VEA (29/F-30/F, The Wellington, 198 Wellington Street, Central, tel: 2711 8639) is always tasty. I like the way he uses Chinese ingredients in different ways. He puts a lot of thought into the menu, which changes constantly. A funny thing: I had my husband’s birthday party there and he said, “Oh, let me serve you a charcoal suckling pig”. I said: “No, it’s not necessary. We won’t have enough people for a whole pig.” I hate wasting food. But it was a miscommunication on my part because he said “chocolate”, not “charcoal”. What he made was a chocolate suckling pig cake. For Japanese, Sushi Tokami (Shop 216A, 2/F Ocean Centre, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, tel: 2771 3938) is traditional with some modern touches. I don’t mind fusion if it’s 80 per cent traditional and 20 per cent new. Uwe (252 Hollywood Road, Sheung Wan, tel: 2546 8665) is also very good. I like his sommelier and wines. It’s like hotel service. For visiting guests, I take them to The Chairman (18 Kau U Fong, Central, tel: 2555 2202) for good authentic Cantonese food. It’s not too fancy and the ingredients are very fresh with a strong taste. But it’s very difficult to book. I also frequently go to San Xi Lou (22/F, Coda Plaza, 51 Garden Road, Mid-Levels, tel: 2838 8811) for Sichuan. I love their spicy chicken. Even thinking about it makes my mouth water. Bubble tea is my guilty pleasure. At the office, I order from Chun Yang Tea (Haleson Building, 1 Jubilee Street, Central, tel: 2866 2225). I get the hot black sugar ginger tea with sago in winter. I also like TenRen’s Tea (various locations including 10 Morrison Street, Sheung Wan, tel: 2715 3889). The tea is good but I buy the mala-spiced peanuts. They goes very well with any drinks. Great, crunchy tempura at friendly Tempura Satoi in Tai Hang Lastly, I like dog-friendly establishments so The Pulse is great. My favourite is to bring them to Meen & Rice (Shop 113, Level 1, The Pulse, 26-30 Beach Road, Repulse Bay, tel: 2566 8886). The food is good and I love the yin yang tea there. I really like the Tapas Molecular Bar in the Mandarin Oriental Tokyo (2-1-1 Nihonbashi Muromachi, Chuo-ku, Tokyo, 103-8328, tel: +81 3 3270 8188). It’s molecular Japanese cuisine. Interestingly, the chef is Chinese and he used to work for Uwe Opocensky, of Uwe, there.