I know a place: Alex Fargas, chef de cuisine of FoFo by el Willy in Central
Andrew Sun
I moved to Hong Kong in 2010. I love to eat here because there are so many new flavours and different cuisines.
I remember about two months after moving to Hong Kong, on my first day off, I went to on Lamma Island (16-20 and 23-24 First Street, Sok Kwu Wan, tel: 2982 8100). They serve the most amazing seafood, especially the spicy crab. It was rainy and slightly cold outside, which made it even more memorable.
Some of my other favourite places are (68 Yee Woo Street, Causeway Bay, tel: 3160 8998 and 3/F Silvercord, 30 Canton Road, Tsim Sha Tsui, tel: 2730 6928). I love their , dim sum and noodles.
When my parents visit me, I always take them to in Wan Chai (Newman House, 35-45 Johnston Road, tel: 2866 0663) to experience traditional Cantonese cuisine.
I've also been to some great hidden restaurants. Usually, I go with my kitchen staff after work and they take me to areas I have never been and have no idea how to get to, but the food is delicious. The only place I can remember is (34-36 Gilman's Bazaar, Central, tel: 2545 2219).
For Western restaurants, I like (33-35 Bridges Street, SoHo, tel: 2547 9273), (20A D'Aguilar Street, Central, tel: 2810 0560) and (26 Peel Street, Central, tel: 2561 3336). These are all nice places with good food and are very different to the Spanish cuisine I'm used to.
In terms of Spanish restaurants, there have been many openings in the past 18 months and they all have different approaches and specialities. I look forward to seeing more and more of them coming to promote Spanish culture.
I think one similarity between Chinese and Spanish cuisine is the family-style sharing. On a more technical side, the cuisines have different methods but the results are sometimes quite similar. A good example is roast suckling pig. We use different ovens, but both results are very crisp and tasty.
