My Addresses: chef Andrew Wong on Hong Kong

— When I’m in Hong Kong, I like to head out in the morning for some congee, a savoury rice porridge. There are plenty of options but Tasty Congee and Noodles is always good. Otherwise, I’ll find a cha chaan teng (literally: tea restaurant), which serves dishes such as macaroni in soup with a slice of spam and a fried egg on top; French toast with condensed milk; and toasted buns with a massive knob of butter. There’s also a brilliant place called Shanghai Hong Kong Noodle Soup in Causeway Bay, which serves deep-fried dough sticks with pork floss and sticky rice, with soya milk on the side.

— There are a few dim sum restaurants in Hong Kong that are still very traditional. Lin Heung Tea House has a dim sum cart and guests just take what they want. If you are a real local, you stand by the kitchen door and grab things before anyone else can get to them.

— For me, Hong Kong is all about going for dinner — if I can, I’ll go for two. Cheung Kee specialises in seafood. It has a huge fish tank and you select what you want. The last time I was here, they prepared “drunken prawns” — live shrimps are soaked in XO Cognac for 20 minutes, cooked in stock and then lit. Sometimes, I’ll take the ferry to Macau. It’s about 20 miles away and known as the Chinese Las Vegas. I always head to The Eight, which I believe has the most innovative dim sum in the world.

— Back in Hong Kong, after dinner I like to drink at Ozone, which is on the top floor of the Ritz-Carlton. Then, if I’m still hungry I’ll head to Mott 32, which does the most incredible Peking duck. By 2am, it’s time to start thinking about going home but, if I have room, it’s common to grab an ice cream. Hong Kong is big on ice cream.

Follow @FTGlobetrotter on Instagram for insider tips from our global network of correspondents to help you make the most of your work travel. Let us be your locals

Andrew Wong is chef patron at A Wong, Pimlico, London SW1V 1DE

Photograph: Alamy