Tim Li Man-wai has a doctorate in fine arts and is a practising architect with the Hong Kong Housing Department. He has exhibited design works at international art shows and is ex-chairman of Para Site, an art space in Quarry Bay on Hong Kong Island. Recently, he released a book, Echoes In The Wind, which muses about art, design, travel and Hong Kong society. During a normal year, I travel quite a bit for work and leisure, including to art events like the Venice Biennale, Art021 and the Taipei art fair, as well as for trekking. In general, I prefer more nature- and resort-type trips. I would love to revisit the Maldives Islands Resorts for the beaches and diving – and the underwater Sea Restaurant (Kihavah Huravalhi Island, 20215, Maldives, tel: +960 660 1020). As an architect, I appreciate the design of the octagonal-shaped restaurant which optimises the underwater views for diners. We were amazed by the fish, such as striped lion fish, moray eel, clownfish, neon fusiliers, parrotfish and surgeonfish, that we saw. It was a mesmerising picture. Japan is my favourite dining destination. There, I would say Hoshinoya Tokyo (1-9-1 Otemachi, Chiyoda-ku, Tokyo 100-0004, tel: +81 50 3786 1144) has the best fine-dining experience. Grilled pork chop is not one of my favourites, but when it is cooked by a chef who desires perfection and is paired with the right side dishes – like at Ore no Bakery & Cafe Higashi Ginza Kabukiza Mae (5-13-19 Duplex Tower 1/F-2/F, Ginza, Chuo-ku 104-0061, Tokyo, tel: +813 6264 2602) – it becomes the most enjoyable highlight of the day. The outside of the pork chop is crispy but not oily and the meat is tender and juicy. The accompanying bread is freshly baked and buttery soft. In Kyoto, I recommend Kyogoku Kaneyo (456 Matsugaecho, Nakagyo-ku Kyoto 604-8034, tel: +81 75 221 0669), which has the most delicious eel rice. The best way to relax after skiing is to go to Bang Bang (188-24 Yamada, Kutchan, Abuta district, Hokkaido 044-0081, tel: +81 136 22 4292) and talk to the owner over beers and yakitori . The Okavango Delta in South Africa has a rich variety of wild life. We went to a safari camp there and were treated to gourmet safari cuisine. There was a warm breeze outside the tent each morning, and a myriad of stars at night. The dining experience was a fun exchange with the chefs, and very much enjoyed by the kids in the wilderness. Once we can dine out again in groups, the first place I want to go to in Hong Kong is Tai Fung Lau Peking Restaurant (Windsor Mansion, 29-31 Chatham Road, Tsim Sha Tsui, tel: 2366 2494) for their Beijing-style hotpot. I’ve gone there since I was a kid. They’ve maintained the quality through the years and the waiters there are real characters. The lamb hotpot is my favourite. The mixture of burning charcoal and lamb are always the first thing that come to my mind in the winter. The dipping sauce brings out freshness of the lamb, and it is fun to mix your own from the more than 10 choices.