Originally from Scotland, Guy Riddell is the general manager for Peninsula Merchandising, in charge of The Peninsula Hong Kong hotel’s 17 outlets offering branded products. He talks to Andrew Sun. I’ve lived in Hong Kong five years but I first travelled here in 1998. I love to try new places, but my wife and I also have firm favourites. The lovely thing here is there are restaurants that have been around for 30 to 40 years, but every week there’s also somewhere new, so you get this incredible balance. The sad thing is there is quite a high turnover of restaurants. My wife is Indian but grew up here. I like spicy Indian food but she actually prefers Chinese spices like mala. We love going to Chilli Fagara (7 Old Bailey Street, Central, tel: 2796 6866). After we met, she took me here to see if I can cope with the spiciest food. This was my initiation test. We love the spicy prawns and cumin lamb. An off-the-beaten-track place we love is a called Chaoshotpot (22 Wun Sha Street, Tai Hang, tel: 2890 9308). The owner is named Ted. His last name is Chao but we pronounce the place as chaos – kay-os. He’s got a great wine list and great ingredients. At the end of the meal, if you have non-spicy soup left, he’ll come out, put rice or pasta in, boil it down with spices and mix it a shot of whisky to finish off the food that way. There are great Indian places here. For our wedding anniversary, we went to New Punjab Club (World Wide Commercial Building, 34 Wyndham Street, Central, tel: 2368 1223) which is one of our special places. It’s great food, great fun. We like Chaiwala (Basement, 43-55 Wyndham Street, Central, tel: 2362 8988) for a fun weekend brunch. It’s got great atmosphere, nice food. For visitors, I suggest Hutong (28/F, 1 Peking Road, Tsim Sha Tsui, tel: 3428 8342) for brunch. It has amazing views, good food and great atmosphere. We also bring people to Spring Moon (1/F, The Peninsula, 22 Salisbury Road, Tsim Sha Tsui, tel: 2696 6760) for dim sum. We also love the roast duck. A casual local place we love is Dim Sum Square Kitchen (LG/F, 78 Jervois Street, Sheung Wan, tel: 3521 0868). I love the char siu bao, which I add chilli sauce to. For my wife’s birthday, we went to Crown Super Deluxe (M/F, LKF Tower, 33 Wyndham Street, Central, tel: 2111 8434). We love teppanyaki. Great service. Amazing wine list. They have not only Japanese whisky but I’m pleased to say they have Scottish whisky as well. When travel returns, I’d love to go back to Scotland. We’re very blessed with bountiful seafood and other produce. At the top end of the scale in Gleneagles there’s two- Michelin-star restaurant Andrew Fairlie (Gleneagles Hotel, Auchterarder PH3 1NF, Scotland, tel: +44 1764 694267). They do this smoked lobster in a chilli, wine and butter sauce that is incredible. On the west coast, on the Isle of Skye near the Talisker Distillery, is The Oyster Shed (Carbost Beag, Isle of Skye IV47 8SE, Scotland). It’s a seafood shack, the produce is from the cold seawater probably half a mile away. It’s just super fresh scallops, lobsters, crab and oysters. Also good is The Cellar (24 East Green, Anstruther, KY10 3AA, Scotland, tel: +44 1333 310378) near St Andrews. I’ve been going there with my parents since I was five or six. It’s this old fishing house with probably only 20 covers. It changed hands a few years ago and they just got their first Michelin star. Everything is super with fresh, Scottish seafood. Like what you read? Follow SCMP Lifestyle on Facebook , Twitter and Instagram . You can also sign up for our eNewsletter here .