Born in China, schooled in France and UK, and for many years a Singapore resident, Tisa Ho has been executive director of the Hong Kong Arts Festival since 2006. The festival returns after a pandemic hiatus for its 50th edition this year, from February 22 to March 28. She speaks to Andrew Sun. I love to eat, will try anything and relish strong flavours – durian, kimchi, blue cheese and mala peppers (Sichuan peppers) in all possible variations. Gathering people around a laden table makes me happy, like gathering people at a theatre or concert hall. Hong Kong is an absolute food paradise and I always have many places to take visitors. Some staples include Canton Room (1/F, Gloucester Luk Kwok Hotel, 72 Gloucester Road, Wan Chai, tel: 2866 3806) – it’s also known as the Suzie Wong Hotel – and One Harbour Road (7/F-8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, tel: 2584 7722). Both are great for dim sum and more. A new addition is Ship Kee (Pao Yip Building, 1-7 Ship Street, Wan Chai, tel: 2893 9688). It’s a little more bustling an experience at lunchtime. It’s great fun to introduce newcomers to Chef Ha Yiu-man’s Le Monde d’Ulysse (18/F, Tiffan Tower, 199 Wan Chai Road, Wan Chai, tel: 3702 1400) and watching people discover this unlikely French bistro. Everything is good, but the smoked foie gras is unparalleled, luxurious in the mouth and indulgent. A recent discovery is a basement restaurant called Aux (B/F, Austin Tower, 152 Austin Road, Tsim Sha Tsui, tel: 2522 3863). One of my favourite things created by the chef, Vincent Lee, is a platter of watermelon cubes, each topped with a shard of air-dried Serrano ham and then dressed in a chipotle reduction, which reminds me of mala . It’s an appetiser that sets you up to eat, and I love it. I am a fan of chef Jayson Tang at Man Ho (3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, tel: 2810 8366), who, I think, is an artist. It’s great for lunch and is my go-to place for special occasion dinners to impress. I let him compose the menu and have never been disappointed. I like the way he approaches and understands his ingredients and the traditions contained, much like the creative process foundation of other artists. Singapore is at the top of my return-to-travel list. It’s easy distance, and I have been away from my Singaporean buddies for too long. I definitely want at least one bowl of bak chor mee (minced meat noodles) from the uncle at the Hill Street Tai Hwa Pork Noodle stall (466 Crawford Lane, #01-12, Singapore 190466), even if it means queuing an hour. And definitely get some Peranakan cuisine at Lynette Seah’s private home kitchen (lynnetteskitchen.com), or at Violet Oon (ION Orchard, #3-28/29, 2 Orchard Turn, Singapore 238801, tel: +65 9834 9935), or someplace like True Blue (47/49 Armenian Street, Singapore 179937, tel: +65 6440 0449). Actually, when I am homesick for this cuisine, I am grateful for Bibi & Baba (Pao Yip Building, 1-7 Ship Street, Wan Chai, tel: 2555 0628) where the ikan assam pedas (spicy tamarind fish) is served on a heated plate. It’s also worth ordering extra beef rendang to have leftovers to take home. For pure nostalgia and comfort, it’s Cafe Malacca (Level 2, Jen Hong Kong by Shangri-La, 508 Queen’s Road West, Shek Tong Tsui, tel: 2213 6613) for the delicate crispy kueh pie tee (a pastry tart appetiser) and large rolls of popiah (spring rolls), followed by their durian desserts. Did I mention I like durian? Like what you read? Follow SCMP Lifestyle on Facebook , Twitter and Instagram . You can also sign up for our eNewsletter here .