Amanda Chang is the head of marketing of Guardforce Group, which offers protection details and security solutions. Lots of my family members run restaurants around the world and therefore I guess this is part of my genes to be a foodie. My choice of food depends on mood, time and [who I’m with] and I love food that is authentic – not really into fusion. In Hong Kong, I like The Continental (Shop 6, 4/F, Pacific Place, 88 Queensway, Admiralty, tel: 2704 5211). Their staff are friendly and helpful, the decor is contemporary and open. The garden is perfect for happy hour drinks. My favourites are tuna tartare, the pappardelle bolognese and the chocolate soufflé. Another place I like is Batard in The Fine Wine Experience (Viking Court, 165-166 Connaught Road West, Sai Ying Pun, tel: 2318 1802). It’s a combination wine cellar and restaurant. All along the wall are displays of different varieties of wines, so it’s like a library for wine lovers. The huge transparent wine cellar is impressive. The food is also outstanding. I highly recommended the cold angel hair with caviar, grilled obsiblue prawn, the signature roast chicken with pilaf rice – a must-try, and chocolate-fed wagyu rib-eye. For visitors, I recommend The Peak Lookout (121 Peak Road, The Peak, tel: 2849 1000) for its historic building, spectacular view and good food. China Tang (Shop 4101, 4/F Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, tel: 2157 3148) has top quality Chinese and the decoration is bright, Shanghainese in style. I especially like the little table lamps, which are elegant and sophisticated. For really local places, Kam Tung Kitchen (59-99 Shau Kei Wan Main Street East, Shau Kei Wan, tel: 2569 4361) is a Chinese restaurant with a few shops along the street, and one located upstairs featuring a private kitchen. They have a huge menu variety and unique seafood. You need to go a few times to try all their signatures. One is the Canadian sea urchin with claypot rice. If you like spicy, Yu (4 Yiu Wa Street, Causeway Bay, tel: 2838 8198) offers authentic Sichuan. Their dan dan noodles are really authentic – not soup with peanut butter. They use top quality noodles and dry herbs from Sichuan. Also good are cold dishes like sliced pork belly in garlic sauce, wagyu beef slices in fiery soup, and chilled sweetened bean jelly with osmanthus. The cucumber soya milk is another must-try. For our big family celebrations, we go to Hoi Tin Garden Restaurant (5 Sam Shing Street, Sam Shing Estate, Castle Peak Bay, Tuen Mun, tel: 2450 6331). You pick your own live seafood downstairs, bring it to the restaurant and they cook for you. Very good quality and their signature roast goose and barbecue pork are super yummy and tender. Outside Hong Kong, Taiwan is a food paradise, especially for Japanese omakase at half the price of Hong Kong. Mitsui Japanese Cuisine (34 Nong-an Street, Zhongshan District, Taipei, tel: +886 2 2594 3394) is one of my favourites. The ground floor is half sushi bar and half seafood tanks and supermarket. Another recommendation is Shi Yang (No. 6, Lane 366, Section 3, Xiwan Road, Xizhi District, New Taipei City, 221, tel: +886 2 2646 2266), which is on a mountain. They recommend you arrive before dark and walk in the woods before dinner to enjoy the scenery and relax before the meal. It’s a beautiful environment with all natural wood and stone design. There is no menu, just omakase, and no meat so it’s good even for vegetarians. Every dish is like a piece of art and it’s only HK$400 per head.