I Know a Place: Christopher Keung, head chef, MIC Kitchen

I grew up in Toronto thinking that the Canadian style of Chinese food was the real deal, until I started living here and realised just how different and diverse the cuisine is. I like food with different textures, such as hot and sour soup.

But a simple bowl of handmade wonton noodles, dumplings, shrimp roe with pomelo skins, and mixed beef giblets at (89 Hennessy Road, Wan Chai, tel: 2527 7476) can win my heart. That's why you can find me eating food at hole-in-the-wall types of eatery.

I do enjoy a good treat at fancy restaurants like (25/F Mandarin Oriental Hong Kong, 5 Connaught Road, Central, tel: 2825 4001).

My wife loves (shop 332, Pacific Place, 88 Queensway, Admiralty, tel: 2918 9833) so we sometimes venture there for stir-fried Shanghainese noodles, double stir-fried pork, and xiao long bao.

I have sat by the open kitchen at (shop 401, 4/F The Landmark, 16 Des Voeux Road, Central, tel: 2166 9000), eyeing the step-by-step process behind every single dish.It was great to devour lobster jelly and mashed potato purée.

My ex-colleague opened (66 Staunton Street, Central, tel: 2194 0202) and the place serves good comfort food in a small site with a casual vibe. I think it has great potential.

My most impressive culinary experience by far must be in Spain eating at restaurants like (Avenida del Alcalde Jose Elosegi, 273, 20015, San Sebastian, Spain, tel: +34 943 27 84 65).