Ho Wan-yee is an IT executive who was used to working from home long before the coronavirus. I would like to be a foodie but I don’t eat out enough to be a foodie. Lately, I have not been going out much. My comfort food is just simple chicken congee which I get from Tasty Congee & Noodle Wantun Shop (21 King Kwong Street, Happy Valley, tel: 2838 3922). It’s a neighbourhood place that’s been around a long time. I wouldn’t say it’s the best anything but the quality is consistent. I also enjoy their crispy fried noodles with pork and mushroom gravy and stir-fried flat noodle with beef. Once in a while, I’ll crave very spicy and oily Sichuan food. When I do, I go to Chili Party (4/F, Island Beverley, 1 Great George Street, Causeway Bay, tel: 2178 4898). I like to order the dried hotpot and add in all kinds of veggies. The spicy boiled fish is also good. Sichuan Paradise (3/F One Capital Place, 18 Luard Road, Wan Chai, tel: 2205 0020) is another favourite I always go to with friends. We always have the mapo tofu, stir-fried shredded potato and the sauerkraut fish. Golden Branch (49-51A Sing Woo Road, Happy Valley, tel: 2386 2898) is one of the best kept secrets in town for Vietnamese pho. It’s a tiny small place opened by kids who are really into music as we learned by talking to them. The soup is really nice – kind of gourmet and expensive because they’re not cheap on ingredients. There is an Argentinian steakhouse I love called Tango (1/F, Carfield Commercial Building, 77 Wyndham Street, Central, tel: 2525 5808). El Gaucho (UG/F and 1/F, 2-4 Shelley Street, SoHo, tel: 9020 9627) is also good. Recently, I went to a place for Ukrainian food called Dacha (38-40 Hollywood Road, Central, tel: 2420 3555) and that was pretty interesting. An old-school Cantonese seafood restaurant that never disappoints is Chuk Yuen (7-9 Wong Nai Chung Road, Happy Valley, tel: 2893 8293). Like a lot of Hongkongers, Japan is my food and travel destination. Omakase dinners outside Japan are a lot more expensive and not as good. I also like checking into an onsen for the whole relaxing experience with a very elaborate onsen meal. Around Tokyo, Sushi Kuriyagawa (4-23-10 Hillside Residence, B1/F, Ebisu, Shibuya, Tokyo, tel: +81 3 3446 3332) is a great omakase restaurant. The chef has a lady apprentice, the sushi is out of this world and even the side dishes are wonderful. At Sushi Nakamura (7-17-16 Roppongi, Minato, Tokyo 106-0032, tel: +81 3 3746 0856), the chef and apprentices all look like monks. We dined in an early session, so they just opened and incense was lit so the place felt kind of Zen. The rice was tasty and different and the sushi has a complexity, as you would expect from a Michelin-starred omakase restaurant. I enjoyed Ningyocho Imahan (2 Chome-9-12 Nihonbashi Ningyocho, Chuo, Tokyo 103-0013, tel: +81 3 3666 7006), a shabu-shabu place that offers all kinds of wagyu beef. It was very filling. I also miss going to Seoul very much and having the soy sauce crabs and soondubu chigae [soft tofu stew]. I have yet to find a restaurant here that serves good soondubu chigae.