Chan Chun-wai is a veteran travel, food and lifestyle writer and columnist I like to support social enterprises, and one of my favourite places is Tung Wah Group of Hospitals' iBakery Gallery Café (Tamar Café at Tamar Park, Admiralty, tel: 2352 2700). Some of the workers there are patients recovered from mental illness. They have been trained to cook, and this enables them to make a living on their own. My favourite dish is pasta with fresh pesto sauce. The herbs are grown on the roof of one of the group's buildings. I attend a Buddhism class at Hong Kong University every Saturday, then have a vegetarian lunch with my teacher and classmates at Bijas Vegetarian Restaurant (Run Run Shaw Tower, Central Podium, Centennial Campus, Pokfulam Road, HKU, tel: 2964 9011) inside the campus. Dishes are MSG-free, and light on oil, salt and seasonings. They use sustainable food and hire hearing-impaired staff. I admire the owners' beliefs and culinary philosophy. I love their vegetarian dumplings, fried noodles, and stuffed three treasures. My friend Ron opened Rondavy's Artisan Kitchen (11/F Bartlock Centre, 3 Yiu Wa Street, Causeway Bay, tel: 2893 2128) because he likes making sweet treats. My top pick is tofu mousse cake. It is not too sweet and I never feel guilty eating too much. All the cakes are handmade by Ron himself. Cantonese food is my favourite cuisine but it's difficult to find homestyle Cantonese fare that does not contain MSG. But ingredients at Canton Deli (Shop 3303, 3/F Gateway Arcade, Harbour City, 17 Canton Road, Tsim Sha Tsui, tel: 2613 9889) are fresh. My regular orders include eggplant stir-fried with XO sauce and Chinese flat rice noodles, braised chicken with spices in claypot, and deep-fried pork ribs in plum sauce. 48hours@scmp.com