Hedge fund professional Peter Chang was born in Taiwan but has worked in Hong Kong since the mid-90s. He is also known in culinary circles as a blogger for his site www.diarygrowingboy.com . Chang spoke to Andrew Sun. I’m known for my love of fine-dining establishments, but I’m equally happy hitting up a cha chaan teng , street stalls or McDonald’s – to the surprise of people who only know me through my blog. I’ve witnessed the town’s dining scene evolve over 20 years. The question I get asked the most is “What is your favourite restaurant?” I have many but in terms of frequency Neighborhood (G/F, 61-63 Hollywood Road, SoHo. Tel: 2617 0891) is a perennial option. I’ve been a fan of David Lai ’s since 2010. He has the uncanny ability to come up with flavour combinations that just make me salivate. When I ask friends where they would like to go eat with me, this is the most requested. Another favourite is Caprice (Podium 6, Four Seasons Hotel, 8 Finance Street, Central. Tel: 3196 8860). I’ve liked chef Guillaume Galliot since 2014 when he was in Macau. I’ve watched him refine his craft. These days he is truly “the king of sauce”, as some people say. A most-underrated place is Ta Vie (2/F, The Pottinger, 74 Queen’s Road Central. Tel: 2668 6488). Chef Hideaki Sato was trained in French cuisine, making French pastries, and ran the Hong Kong outpost of Seiji Yamamoto’s RyuGin. He’s now back serving French cuisine but with distinctive Japanese and Asian flavours. Everything is made in-house, from bread, butter to noodles. The dishes aren’t always “Instagrammable” but the deceptively simple-looking creations are a reminder that simplicity isn’t simple. My wife’s favourite place is Hidden (Room D, 3/F, Prosperous Commercial Building, 54 Jardine’s Bazaar, Causeway Bay. Tel: 2504 1511), which primarily serves battered and deep-fried food on sticks. Before the pandemic, they opened until late and were frequented by chefs. It’s now one of the city’s hardest restaurants to book. We used to take visitors to Seventh Son (3/F, The Wharney Guang Dong Hotel, 57-73 Lockhart Road, Wan Chai. Tel: 2892 2888) or Fook Lam Moon (Shop 3, Newman House, 35-45 Johnston Road, Wan Chai. Tel: 2866 0663) for their reliable dim sum, and always order their roast suckling pig for lunch or dinner. To experience chasing down push carts and fighting for dim sum, we also take people to Lin Heung Tea House (2-3/F, 46-50 Des Voeux Road West, Sheung Wan. Tel: 2156 9328) or Metropol (4/F, United Centre, 95 Queensway, Admiralty. Tel: 2865 1988). Moreover, I’ve been introducing people to the roast goose at Yat Lok (34-38 Stanley Street, Central. Tel: 2524 3882) since before they got a Michelin star . Sometimes, I take new arrivals for the “soy sauce Western” food at Tai Ping Koon (four locations including 60 Stanley Street, Central. Tel: 2899 2780). When travel resumes, my first destination would certainly be Taipei. Besides my mom’s cooking, I can’t wait to dig into a bowl of braised pork rice at Formosa Chang (29 outlets across Taiwan) or My Stove (various locations including No. 9-1, Lane 100, Songjiang Road, Zhongshan District, Taipei. Tel: +886 2 2522 2697), or chomp down on some fried sticks wrapped in shaobing at Fu Hang Dou Jiang (2/F, 108 Zhongxiao East Road, Zhongzheng District, Taipei. Tel: +886 2 2392 2175).