The Principal's Jonay Armas shares his favourite Hong Kong restaurants
For me, what distinguishes a good dining experience from a great one is the company. I work a lot, so it's important I enjoy myself when I'm out.
I don't have much time, so I have to find quick and convenient places for a bite during or after work. I love Chinese dumplings and fried wonton, so I head to (401-403 Lockhart Road, Causeway Bay, tel: 3488 6110) for their excellent Beijing and Shandong dumplings.
I may grab a late-night snack of Thai beef salad, pad thai, or curry at (Chi Ping Building, 38 Hau Wo Street, Kennedy Town, tel: 3606 3111), which is near my home
When it comes to a more refined meal, I love everything about (33-35 Bridges Street, Sheung Wan, tel: 2547 9273). It has a fun atmosphere, amazing food, and the staff are great and engaging. There's always a good vibe there.
I love the food at (8 On Wo Lane, Central, tel: 2547 5263), although I am not a fan of cocktails. They have a great menu to pair with a remarkable selection of shoju and whiskies.
(68 Yee Woo Street, Causeway Bay, tel: 3160 8998) is where I often entertain guests from out of town. I ate here a lot when I first arrived, and it's still a place I visit often.
I love Asian cuisines, as there are many bold flavours. Balinese is my top Asian pick, mainly because I've spent time working there. (Jalan Kayu Aya No 9, Seminyak, Bali, Indonesia 80361, tel: +62 361 736969), run by Stephen Moore and Ben Cross, taught me a great deal during my time in Bali.
They use Asian flavours well, and they source locally as much as possible, which is challenging in Indonesia. A must-try item is , a version of the old-style Indonesian oxtail soup. I also love the Jimbaran seafood stew. It is Jimbaran, a fishing village, in a dish.
In Singapore, my first choice would be (Level 70 Equinox Complex, Swissotel, The Stamford, 2 Stamford Road, Singapore 178882, tel: +65 6837 3322). Julien Royer, a talented chef, makes food that is very imaginative.
I had an inspirational stint at (Calle Can Sunyer, 48, 17007, Girona, Spain, tel: +34 972 222 157). I have great admiration for [the Roca brothers].
They taught me the basics, which, of course, I had learned already, but coming from these guys, it was just different.
It's a lot of hard work trying to stay on top, especially after getting two Michelin stars. The competition is immense and there are many talented chefs in Hong Kong. It's all about keeping your head up in the game and daring to be unique.
