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.
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.
I have enjoyed more of Hong Kong's diverse culinary scene since opening (20/F M88, 2-8 Wellington Street, Central, tel: 2900 2009), as I now have an excuse to visit.
(shop 3, Newman House, 35-45 Johnston Road, Wan Chai, tel: 2866 0663) is where I indulge in suckling pig, pork belly dishes, Cantonese-style roast meat, and dim sum.
I like the roasted goose legs and bitter gourd at (32-40 Wellington Street, Central, tel: 2522 1624).
Umberto Bombana serves honest food at (shop 202, 2/F Alexandra House, 5-17 Des Voeux Road Central, tel: 2537 8859). Bombana's (shop 327-333, 3/F Landmark Atrium, 15 Queen's Road Central, tel: 2522 8869) is like a mini Italian food court, full of superb pizza, pasta and bread.
To unwind after a long working day, my chef Alex and I go to a new bar called (Nam Cheong Lau, 129 Second Street, Sai Yan Pun, tel: 9158 1584). They serve some exciting varieties of gin, and make ingenious cocktails.