I Know a Place: Benny Chia, Fringe Club

I eat any cuisine. I also believe in having it in the most authentic way. For example, in Korean barbecue, when they give you seaweed soup or the raw garlic, you have to eat it, or you'll get blisters on your tongue. Those things balance your body. It's the same reason I have to have wine with French food.

I like (18 Kau U Fong, Central, tel: 2555 2202) a lot. The chef, Danny Yip, was our first bartender at The Fringe. He used to help out and cook for artists. He went to finish his studies in Canberra, Australia, and came back to open his own restaurant.

Some of my favourite dishes are the fa diu crab (steamed fresh flower crab with aged Shaoxing wine) and the chan chun fun (fragrant chicken oil and flat rice noodles).

For something organic, I go to (7/F, Coda Plaza, 51 Garden Road, Central, tel: 2838 8811). It's Sichuanese, but they have dim sum, too. I like eating Sichuan food when it's muggy out. They have a big organic farm in Guangdong.

The owner said she suffered a long illness and after recovering she started the farm.The eggs and vegetables are great, and they farm their own fish.

Robuchon is my benchmark for croissants. I don't have much time to dine at [Joël Robuchon's] restaurants, but I buy his pastries. The savoury crêpes at (shop 2608-2610, Gateway Arcade, Harbour City, 17 Canton Road, Tsim Sha Tsui, tel: 2327 5711) are great, with gruyere and ham.