Sushi, brisket, Shanghainese food: a journey boss’ proceed- to Hong Kong restaurants

Victor Dizon, an investment banker turned go investor, co-founded A2A Safaris, a company that specializes in luxurious African tours. He spoke with Andrew Sun. I grew up in the Philippines. My parents and I both enjoyed eating, and my mom loved to prepare. Growing up, we had a very different selection, from all kinds of Asian dishes to Spanish. And we were lucky because my parents took us on trips all over the world when we were fresh, which is how I developed my passion for food and travel. I do enjoy eating street foods in Bangkok or Singapore, but I also enjoy eating elegant Michelin-starred restaurants in Paris or Tokyo. In Hong Kong, one of my favorite meal areas is Lei Garden (various areas including Shop 1003, 10/F, Times Square, 1 Matheson Street, Causeway Bay. Tel: 2506 3828 ). They serve incredible Cantonese and Chinese cooked meats, particularly ash siu and roast pigeon. Wu Kong Shanghai Restaurant serves braised pork with shallots. Tuna tuna at Sushi Tokami. Photo: Edmond SoAnother favorites of mine is Wu Kong Shanghai Restaurant ( L/G, Alpha House, 27- 33 Nathan Road, Tsim Sha Tsui. Tel: 2366 7244 ). In Hong Kong, Shanghainese delicacies was introduced for the first time in the 1990s. When you want something different from Cantonese food, this is a great option. They have excellent shrimp including sautéed river crabs, sautéed shredded fishes and, of course, hairy shrimp when it is in season. I love sushi and always make it a point to visit Sushi Tokami ( Shop 216A, 2/F, Ocean centre, Harbour City, 5 Canton Road, Tsim Sha Tsui. Tel: 2771 3938 ). It is a branch of the well-known rice- ya in Ginza [in Tokyo], and their sister business is a leading supplier of premium Japanese tuna. The sushi is excellent across the board, but the highlight is all the tuna cuts, especially the tossaki, which is neck-length, served as a temaki ( hand roll ). The shari ( sushi rice ) is also unique, using a red wine made from purpose, giving it a more savoury aroma. Chinese goose at Peking Garden. I usually enjoy a nice steak dinner. Our go- to spot since the 1990s has been Ruth’s Chris Steak House ( Shop 2&amp, 3, G/F, Lippo Centre, 89 Queensway, Admiralty. Tel: 2522 9090 ). There are many activities that, and their steaks and edges are consistently excellent and provide outstanding service. For guests, a Peking duck breakfast at Peking Garden (various areas including 3/F, Star House, 3 Salisbury Road, Tsim Sha Tsui. Tel: 2735 8211 ) includes a lot of theatre and guests love this. Every day, it is perfectly cooked, and the machines are skilled at slicing it effectively to get the most flavor out of the food. Their chopped conpoy and deep-fried yellow bream are two other excellent meals. A splurge preference is L’Atelier de Joël Robuchon ( Shop 401, 4/F, Landmark Atrium, 15 Queen’s Road Central. Tel: 2166 9000 ). In a snacks bar-like setting, it also serves well-prepared European classics like mutton sweetbreads, game birds like birds and africa fowl, and Dover sole. A good drink of Gevrey-Chambrey French Burgundy is of course required to go with this food. Fillet brisket at Ruth’s Chris Steak House. As a large animal, my favorite place for Chinese griddle in Tokyo is Ginza Ukai Tei ( 5- 15- 8, 1/F, Jiji- tsushin Building, Ginza, Chuo- ku. Tel: + 81 3 3544 5252 ). The Wagyu is 100 % Japanese and prepared to perfection right in front of you, similar to a French restaurant from the Belle Époque time. They also have a fantastic wine and purpose list. Insider tip: ask a private space for the final grilled experience.