Andre Fu, architect and designer I can’t get enough of Mak’s Noodle, a restaurant in Central that only serves wonton noodle soup. It is a slice of Hong Kong heritage – it has been in the same family for generations; that’s very appealing in a city so focused on dynamism and change. Mak’s Noodle, 77 Wellington Street, Central (+852-2854 3810).
Lucia Silvestri, creative director, Bulgari jewellery Everything about The Upper House hotel in Hong Kong is wonderful – from the service to the food – and the view is spectacular. The Upper House, Pacific Place, 88 Queensway, Central (+852-2918 1838; upperhouse.com).
Michelle Ong, jewellery designer I love Ciak – In the Kitchen, a fabulous flowing space that is part trattoria and part mercato. It is casual and accessible yet it’s part of Michelin-starred chef Umburto Bombana’s empire, so it combines the best of all worlds. I always buy Valentino Ugolini’s handmade fettuccine with Italian king prawns and zucchini, and his Norcina pizza, made with fermented dough from an ancient family recipe, topped with sausage, mushrooms and mozzarella. Ciak - In The Kitchen, Shop 327-333, Landmark Atrium, 15 Queen’s Road, Central (+852-2522 8869; landmark.hk).
Tara Bernerd, interior designer There’s an amazing restaurant called Inagiku in the Four Seasons Hotel. I love Japanese food, and here you can be adventurous. I like to try all the different seaweed salads and tofu with very simple sashimi. The look of the place is also incredible. The interior is in dark stone and wood, on quite a large scale, but with real attention to detail. One wall is floor-to-ceiling glass that looks over the harbour – it’s exquisite. Inagiku, The Four Seasons Hotel, 8 Finance Street, Central (+852-2805 0600; fourseasons.com/hongkong).
Béatrice de Plinval, Chaumet’s museum and archive curator Otto e Mezzo Bombana in Central was unforgettable. I had a risotto with fresh white truffles. I had never before had so many white truffles. 8 1/2 Otto e Mezzo Bombana, Shop 202, Alexandra House, Landmark Alexandra, 18 Chater Road, Central (+852-2537 8859; ottoemezzobombana.com).
Stefano Gabbana, fashion designer The China Club is a retro-chic members’ club that captures the traditional atmosphere of China in the 1930s and ’40s – a period of time I adore. It feels a bit like being in Shanghai, with elements of Hong Kong and even Europe thrown in because of all the art and antiquities. I also love the teahouse vibe and authentic cuisine. The China Club, 12/F, The Old Bank of China Building, Bank Street, Central (+852-2521 8888; chinaclub.com.sg).
Adrian Cheng, art patron, collector and entrepreneur I was really impressed by a meal at Cobo House, a design-driven restaurant in Sai Ying Pun, in the west end of Hong Kong Island. Janice Wong, who was twice voted Asia’s best pastry chef, makes the desserts, inspired by art – recently she created chocolate shaped and coloured like Lego – and the Singaporean chef’s savoury dishes are just as inventive. Cobo House, 8/12 South Lane, Sai Wan, Hong Kong (+852-2656 3088; cobohouse.com).
Diego Della Valle, creative director, Tod’s I recommend the small Thai restaurant on Hong Kong’s Shek O Beach, called Shek O Chinese & Thai. It’s not luxurious – it’s caratteristico and casual, memorable for its fresh, simple but very good food. Shek O Chinese & Thai, 303 Shek O Village Road, Shek O (+852-2809 4426).
Steve Leung, architect, product and interior designer At the weekends, I love motoring to one of Hong Kong’s outlying islands, Lamma, where we have lunch at Lamma Rainbow, a seafood restaurant. It serves very fresh shrimp, caught and cooked on the spot – perfect after a swim in the bay. Lamma Rainbow, 23-25 First Street, Sok Kwu Wan, Lamma Island (+852-2982 8100; lammarainbow.com).