I Know a Place: Paul Kwok, CEO of 1957 & Co restaurant group

When I dine out with family and friends I go to familiar eateries, and (3/F Renaissance Harbour View Hotel, 1 Harbour Road, Wan Chai, tel: 2584 6971) is one such place. Its barbecued pork with honey sauce is the best in Hong Kong.

(2/F and 3/F Kiu Fu Commercial Building, 300-306 Lockhart Road, Wan Chai, tel: 2877 9011) serves time-honoured Zhejiang cuisine. The chefs prepare authentic dishes such as marinated turnips, bamboo shoots, pork belly and salted pork soup, steamed fresh zi fish and smoked crispy fish.

I am adventurous in trying out new restaurants and tend to ignore the reviews.

Recently, I had a gratifying meal at (9 Shin Hing Street, Sheung Wan, tel: 2568 8857). In its small kitchen, conventional French dishes are magically transformed with novel ingredients and attention-grabbing presentation.

For example, my favourite tuna niçoise salad includes French beans, quail eggs and half-seared sashimi grade tuna. The design, menu, website and dishes are all coherent in concept. I appreciate the thought and effort that has been invested in this small bistro.

(12/F Cubus, 1 Hoi Ping Road, Causeway Bay, tel: 2577 0611) is my cherished first venture in the 1957 & Co group, and my favourite Japanese restaurant. Our Japanese consultant, Mamoru Sugiyama, is the owner of a legendary sushi bar in Tokyo and he arranges daily jet-fresh Japanese ingredients for us.

We follow his directions and use the same suppliers he uses. I opt for the omakase menu so I don't miss out on the daily seasonal catch.