Beef brisket noodles to warm the soul, grilled meat platters to make you gasp – a returned Hong Kong exile on his favourite restaurants in the city and Chicago

Allen Zhang is the founder and managing director of BubbleMe, an alcoholic sparkling drink brand in Hong Kong. He talks to Andrew Sun.

I grew up in Hong Kong on Cantonese and Southeast Asian food. But after the last decade in the United States, I developed a love affair with Mexican, Korean, Indian and Ethiopian cuisines, along with good old American barbecue.

For me, good food isn’t just about being fancy, it’s the whole experience. It’s one reason I started BubbleMe Hard Seltzer. Food and drink is about creating unforgettable feelings, gastronomic memories and catalysing the release of endorphins along the way.

I spent my childhood in Tin Hau, on Hong Kong Island. While some things have changed over 20 years, the authentic and flavourful five-spiced beef brisket aromas have not at Sister Wah (13A Electric Road, tel: 2807 0181) and next door, Tai Lee (13 Electric Road, Tin Hau, tel: 2806 0683). I used to frequent these two comfort places with my grandma, and they still serve soul-warming beef brisket noodles.

For someplace fancy, I’d pick Caprice (Podium 6, Four Seasons Hotel, 8 Finance Street, Central, tel: 3196 8860). The langoustine ravioli they used to serve made me tremble uncontrollably. It’s no longer on the menu, but Caprice is still worth a visit for special occasions.

I live in Discovery Bay and like Koh Tomyums (Shop 105B, 1/F, D’Deck, Discovery Bay, tel: 2987 0767) for Thai. The salad with giant prawns, the grilled chicken, som tam and everything on the menu is delicious. Combined with the alfresco dining, it’s hard not to feel like you’re on holiday.