Clement Wong is the co-founder of lamb-focused izakaya concepts Mt Yotei and Kyanbasu. He spoke to Andrew Sun.I love to try all types of food, whether it’s fine dining or street food, regardless of its origin. Growing up, I was fortunate to travel and study abroad, which gave me the opportunity to learn about different cultures – and at the heart of every culture, I believe, is its food. But my all-time favourite is still my grandma’s cooking – always warm, heartfelt and delicious.When I eat out, I tend to stick to a few spots specialising in comfort foods. My father’s office was in Sheung Wan and Sang Kee Congee Shop (7-9 Burd Street, Sheung Wan. Tel: 2541 1099) was the place he would take me for fish belly congee. The fish is incredibly fresh, with an almost silky texture.Mak’s Noodle (77 Wellington Street, Central. Tel: 2854 3810) does the best wonton noodles in Hong Kong, but it is pricey. The savoury dried flounder broth is superb, and each wonton is perfectly sized with just the right amount of filling.Dieci (B/F, 29-31 Gough Street, Central. Tel: 9077 2629) does family-style Italian cuisine that is simple, comforting and delicious.Clockwise from top left: fish congee from Sang Kee Congee, hotpot at Big JJ Seafood Hotpot, a dish at Mak’s Noodle and Dieci’s seafood stew. Photos: Jonathan Wong, Karma Lo, Shutterstock, DieciAnkôma (16/F, Cubus, 1 Hoi Ping Road, Causeway Bay. Tel: 2981 1688) is a Japanese-inspired French restaurant led by the very talented Frankie Wong – who was given Michelin Guide Hong Kong and Macau’s Young Chef award in 2025 – with great attention to detail. The food is innovative, well balanced and elegantly finished.