I Know a Place: Didier Bensadoun, president, hk.delivery.com

I was born in Paris, and my parents grew up in Morocco. After business school, I spent a year in Montreal, then almost four years in New York. Soon after I got married, my company relocated me to London, and we lived there for 16 years. So I've been exposed to a large variety of tastes throughout my life.

I have been in Hong Kong for four years and I've made a lot of culinary discoveries in its constantly evolving and fast-changing restaurant landscape. I like any type of cuisine as long as it is cooked simply and made with the best fresh ingredients and spices.

One pleasant new surprise is (shop 308, 3/F, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay, tel: 2505 6228). The experience was phenomenal, from the presentation to the texture and taste of every dish.

The French pink radish with sel de Guérande and house-made butter, the grilled tuna with five spice, the grilled langoustines and risotto, and the perfectly cooked rib-eye steak are not to be missed.

The second newcomer, my friend Harlan Goldstein's new Japanese fusion restaurant, (29/F Soundwill Plaza II — Midtown, 1 Tang Lung Street, Causeway Bay, tel: 2970 3218), is a major hit, too. I usually have the jet-fresh from Japan sashimi platter and a selection of creative maki rolls; the shiitake mushroom with white truffle mayo is a must. I also enjoy sushi, hand rolls, robatayaki, and other great signature dishes from chef Maeda Norihisa.

Another favourite is (9 Shin Hing Street, Central, tel: 2568 8857). They've created a warm and cosy place where the food is excellent. They have traditional French dishes like steak tartare, foie gras and Dover sole, and the prices are very reasonable.