I Know a Place: Paul Kwok, CEO of 1957 & Co restaurant group

When I dine out with family and friends I go to familiar eateries, and Dynasty Restaurant (3/F Renaissance Harbour View Hotel, 1 Harbour Road, Wan Chai, tel: 2584 6971) is one such place. Its barbecued pork with honey sauce is the best in Hong Kong.

Zhe Jiang Heen (2/F and 3/F Kiu Fu Commercial Building, 300-306 Lockhart Road, Wan Chai, tel: 2877 9011) serves time-honoured Zhejiang cuisine. The chefs prepare authentic dishes such as marinated turnips, bamboo shoots, pork belly and salted pork soup, steamed fresh zi fish and smoked crispy fish.

I am adventurous in trying out new restaurants and tend to ignore the reviews.

Recently, I had a gratifying meal at Cocotte (9 Shin Hing Street, Sheung Wan, tel: 2568 8857). In its small kitchen, conventional French dishes are magically transformed with novel ingredients and attention-grabbing presentation.

For example, my favourite tuna niçoise salad includes French beans, quail eggs and half-seared sashimi grade tuna. The design, menu, website and dishes are all coherent in concept. I appreciate the thought and effort that has been invested in this small bistro.

Sushi Ta-ke (12/F Cubus, 1 Hoi Ping Road, Causeway Bay, tel: 2577 0611) is my cherished first venture in the 1957 & Co group, and my favourite Japanese restaurant. Our Japanese consultant, Mamoru Sugiyama, is the owner of a legendary sushi bar in Tokyo and he arranges daily jet-fresh Japanese ingredients for us.

We follow his directions and use the same suppliers he uses. I opt for the omakase menu so I don't miss out on the daily seasonal catch.

I love the culinary scene in the US. In 1999, Pastis (9 Ninth Avenue, New York, tel: 212 929 4844, closed for renovations) was the second restaurant to open in the now prominent Meatpacking District.

The interior is comfortable, with a nostalgic feel. I love its straightforward French bistro fare such as eggs benedict or croque monsieur.

It's always bustling and you can play spot the celebrity.

When I'm in Chicago, you can find me tapping out the beat with musicians playing Chicago blues music at The Chicago Chop House (60 West Ontario Street, Chicago, US, tel: 312 787 7100). They really changed the menu for decades so I order the USDA prime beef, specifically the house dry-aged rib eye.

I like steaks from the eastern part of the US, from Nebraska, because of the more marbled fats in the meat. The menu is basic, but their simple and tasty dishes are always memorable.

As told to Grace MW Wong