Chicken dishes to die for, fish and chips, dim sum: favourite restaurants of a hotel general manager and sourdough bread baker

An avid hiker and sourdough bread baker, Wilson Lee, general manager of Hyatt Regency Sha Tin, spoke to Andrew Sun.

If there needs to be a definition, I am adventurous and not a fussy eater. But I don’t like to waste any food. Before I offer recommendations, I have a disclaimer: the food at the Hyatt Regency Sha Tin, especially Sha Tin 18 (4/F, Hyatt Regency Sha Tin, 18 Chak Cheung Road, Sha Tin, tel: 3723 7932) is too good not to eat all the time.

I like chicken so I am always eating it. I regularly order from La Rotisserie (several branches including 19 Amoy Street, Wan Chai, tel: 9791 9051). They do very good French chicken and duck. In Sai Kung, I also like Golden Chicken (Ko Fu Building, Fuk Man Road, Sai Kung, tel: 3488 9844) which is a very local place for chicken rice.

Rùn (2/F, St Regis Hong Kong, 1 Harbour Drive, Wan Chai, tel: 2138 6808) does very good dim sum and the best salt-baked chicken. A lot of old colleagues work there and they prepared it for me off-menu – it’s the best chicken. They pay real attention to detail and put their heart into the cooking.

I was recommended to try Evening (124 Tai Nan Street, Prince Edward, tel: 9663 6345) which moved to this new location recently. It’s like a private kitchen, very cosy, with hotpot using good ingredients. They have a Spanish seafood soup base. It’s so good they say you should taste it before you start cooking.

I’ve been getting a lot of takeaway from Yardbird (154-158 Wing Lok Street, Sheung Wan, tel: 2547 9273) lately. But I’ll also sit at their bar with a drink. The yakitori is really good. The atmosphere is nice and friendly. I am so happy they got a Michelin star this year.