Where to eat some of the most authentic Hong Kong-style seafood, the perfect after-work hideout, and the city’s best whisky selection – a wine and spirit expert’s picks

Daniel Lam loves Cantonese steamed fish and anything spicy, especially Sichuan food; his go-to place for Hong Kong-style seafood is a cooked-food-market stall

He’s a fan of the local dining scene, but for a special occasion, Lam splashes out at Robuchon au Dôme in Macau

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The interior of Robuchon au Dôme at the Grand Lisboa, Macau, the place Daniel Lam would take someone he wanted to impress. He prefers Hong Kong’s local dining scene.

Published: 11:24am, 24 Mar 2020Updated: 3:27pm, 24 Mar 2020

Daniel Lam is the director of wine and spirits, Asia, for auction house Bonhams.

I’m grateful that work gives me more than enough opportunities to enjoy fine dining, but when I’m not with a client or business partners, I like to support the local dining scene.

I have a special penchant for anything spicy, from numbing Sichuan to elaborate Indian spices. A fiery Sichuan hotpot would always cheer me up.

Another reason I love Hong Kong is that it is blessed with good seafood, be it local catch or freshly sent from nearby countries. And when it comes to fish, nothing brings out the freshness better than a good old Cantonese steaming.

Interior of Seventh Son Restaurant in Wan Chai. Photo: SCMP

Seventh Son Restaurant (3/F, The Wharney Guang Dong Hotel, 57-73 Lockhart Road, Wan Chai, tel: 2892 2888) is known for its fresh ingredients, exceptional cooking and discreet service. There’s nothing like a good sumptuous Cantonese dinner, where friends and family gather around the table.