Heidi Yu Spurrell is founder and CEO of the Hong Kong chapter of Food Made Good , a sustainability consultancy focusing on helping the food and beverage and retail sectors become more green. I like to try everything once, so I’d say I’m quite adventurous. In general, though, I prefer lighter food and try to balance my plate with plenty of greens. If I can find a tasty plant-based option, I’ll choose that. I love seafood, but every choice needs to be thoughtfully made with sustainability always in mind. The current data shows that we should be eating more smaller fish and shellfish and less of the big five – salmon, cod, haddock, tuna and prawns. Hong Kong is full of amazing restaurants so it’s really hard to choose, but I keep returning to Spicebox Organics (two branches, including Golden Valley Mansion, 137 Caine Road, Mid-Levels, tel: 2559 9887), Arcane (3/F, 18 On Lan Street, Central, tel: 2728 0178) and Bedu (40 Gough Street, Central, tel: 2320 4450). It’s also important to support small female-led businesses. Additionally I like healthy QSRs [quick service restaurants] like Treehouse (H Code, 45 Pottinger Street, Central, tel: 3791 2277) and Mana! (8 Staunton Street, Central, tel: 5501 7583) that are great for grab-and-go or delivery. There’s also Cafe 8 (Rooftop, Pier 8, Hong Kong Maritime Museum, Central, tel: 3791 2158) for the social enterprise concept with a beautiful location. Uma Nota (38 Peel Street, SoHo, tel: 2889 7576) has healthy and delicious lunch sets that are great for work lunches. If I want a fancy buffet I might go to Alibi (Level 5, Cordis Hotel, 555 Shanghai Street, Mong Kok, tel: 3552 3231) for their sustainable seafood options. Hong Kong Chinese restaurant dish that ‘transports you to a food paradise’ For kids’ birthdays, Pizza Express (several locations including SOHO 189, 189 Queen’s Road West, Sai Ying Pun, tel: 31641301) is great. For a junk party I love the platter from Te Quiero Mucho (The Sheung Wan Hotel, 286 Queen’s Road Central, Sheung Wan, tel: 3423 3290). I love some of the chef- and ingredient-led places such as Amber (7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central, tel: 2132 0066) and Mono (5/F, 18 On Lan Street, Central). We’re so lucky having so many great restaurants in Hong Kong. I can’t wait to travel to places like Bali, Bangkok, Spain and Italy again. There’s a real appreciation for growers in these locations, and you can find the fresh ingredients that are the essence of tasty food. I also recommend Restaurant de Kas (Kamerlingh Onneslaan 3, Amsterdam 1097, Netherlands, tel: +31 20 462 4562) for the greenhouse, hyper-local produce and unique atmosphere. Future Food System (Federation Square, 19 Princes Walk, Melbourne, VIC 3000, Australia) has a clever concept that illustrates our food-system challenges. In Bangkok, I like Haoma (231, 3 Soi Sukhumvit 31, Khlong Toei Nuea, Watthana, Bangkok 10110, Thailand, tel: +66 2 258 4744) for the chef and his love of locally grown ingredients. Compartir Cadaqués (Riera de Sant Vicenç, s/n, 17488 Cadaqués, Girona, tel: +34 972 25 84 82) in Spain is wonderful for the fresh ingredients and holiday atmosphere. Lastly, The Gate Islington (370 St. John Street, London EC1V 4NN, United Kingdom, tel: +44 20 7833 0401) serves the most exceptional vegetarian options. Like what you read? Follow SCMP Lifestyle on Facebook , Twitter and Instagram . You can also sign up for our eNewsletter here .