Hong Kong dining tips from restaurateur Willy Trullas Moreno
Moreno is the founder of El Willy Fun F&B Group
The quality of the food, and value for money, are two things that make an excellent meal, and that's what I look for. Depending on the occasion, a pleasant environment is sometimes a factor, too. I go for all types of food, from basic to fashionable.
I have been working in Shanghai for eight years now, where I operate my Spanish restaurant chain. I am busy launching tapas bar (2/F 99 Taixing Lu, Shanghai, tel: +86 21 6259 8671).
The gastronomic scene in Shanghai is not as developed as it is in other major Asian cities. Shanghai people don't understand very much about fine dining and the market is not ready for many great concepts.
Fook Lam Moon is where I indulge my taste for pork belly dishes, Cantonese roasted meat, and dim sum
But at (1 Yueyang Lu, Xuhui, Shanghai, tel: +86 21 6431 9700) the food has well-defined flavours with American, Mexican and Asian influences. Get the kingfish carpaccio and toast with pork belly.
I love Chinese food, especially fiery dishes like eggplant mixed with soy sauce, garlic and chilli, or tofu with Sichuan peppercorns at (87 Fumin Lu, Jing'an, Shanghai, tel: +86 21 6249 5628).
For contemporary Shanghainese food I go to (375 Zhenning Lu, Changning, Shanghai, tel: +86 21 5239 7878) for seasonal hairy crabs and favourites such as drunken chicken, sweet smoked crispy fish, or xiao long bao.
The 30-seat (33 Wuxing Lu, Shanghai, tel: +86 21 6466 7855) is my secret spot for fresh sashimi.