Tate Dining Room chef Vicky Lau's favourite Hong Kong restaurants

At Tate, I regularly modify my menu and like to incorporate seasonal Japanese ingredients. Japanese suppliers have the utmost respect for nature's offerings. As a result, Japanese cuisine is one of my favourites.

(101/F International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, tel: 2302 0222) is my first pick for an excellent meal. The chefs cleverly present old-style recipes with fashionable twists and great attention to detail. The seasonal ingredients used in the dishes are exquisite.

I love Chinese cuisine, Chiu Chow to be precise, because I come from a Chiu Chow family. (Billionnaire Royale, 83 Sa Po Road, Kowloon City, tel: 2383 2911) is where I go for Chiu Chow delicacies. Its marinated dishes are authentic with traditional ingredients and methods. I also like the "four treasures", which include deep-fried shrimp balls and seaweed.

I do love Cantonese dim sum, quick stir-fries and noodle soup. A few minutes away from Tate is (68-70A Hollywood Road, SoHo, tel: 2291 0308) where I can quickly fill my stomach with a bowl of terrific beef brisket noodles or wonton noodles.

If I have enough time I like to eat the large and fresh shrimp wontons at (32 King Kwong Street, Happy Valley, tel: 2893 2308).

(shop 12A, Hong Kong Station, Podium Level 1, IFC Mall, Central, tel: 2332 3078) is my choice for a casual, good value dim sum lunch. I can't resist their pineapple char siu bao. I praise their efforts at maintaining standards.