Favourite Hong Kong restaurants of Danny Liu, Australian-raised Chinese artist

I run my studio in Prince Edward, a district with an eccentric mix of people, local culture and authentic eats clustered within a short radius. Although I kind of grew up eating Aussie meat pies or fish and chips, I still love nostalgic Chinese cuisine the most. Just like arts, I prefer food that is carefully prepared with enthusiasm and craftsmanship.

Due to different class schedules, I tend to have no fixed time slots for my breakfast, lunch or dinner. That’s why it is terrific that I can walk to some of my favourite places in Prince Edward and Sham Shui Po whenever I need to refuel myself quickly between classes.

Wonton noodles or dumplings are my staple food. I am a regular at this joint called Yummy Dumplings (74 Tai Nan Street, Prince Edward, tel: 2309 7308). I like the fact they use only fresh meat and vegetables, and they hand-make their MSG-free dumplings in a myriad combinations; they even make their own black bean sauce and radish to complement dishes. My favourite is the wood fungus and minced pork dumpling.

At the Michelin guide-recommended Superior Steamed Rice Roll Pro Shop (384 Portland Street, Prince Edward, tel: 2380 7790), I usually order the jade cucumber rice roll but their dried bak choi with pork bones congee is also outstanding. If I am hungry, I’ll order steamed chicken feet and spare ribs rice, or steamed salted fish mixed with minced pork rice. Another relatively moderndim sum shop called Prince Dragon (9 Cedar Street, Prince Edward, tel: 2648 8911) is my hang-out for comfort food like dim sum, shrimp dumpling and the home-style daily soup.

Since I dine out frequently, I balance my diet by making sure I have vegetarian meals weekly. My favourite pick is Pure Veggie House (3/F Coda Plaza, 51 Garden Road, Mid-Levels, tel: 2525 0552).

Once in a while after evening classes my students and I will have dinner at the legendary Fung Shing Restaurant (1/F and 2/F European Asian Bank Building, 749 Nathan Road, Prince Edward, tel: 2381 5261). This is one of the two original locations – the other one is in North Point – offering labour-intensive old-school Cantonese dishes such as fried shrimp toast, young suckling pig, fried vegetarian dumplings served in a special soup, and the baked sago pudding which must be pre-ordered when making a reservation.

If it is not Fung Shing, I would probably head over to Yun Kee Kitchen (118-120 Fuk Wa Street, Sham Shui Po, tel: 2387 1051) for their scrumptious Cantonese stir-fried food. This place is well-known among locals so don’t expect fancy seating, and it could be crowded. Go early at 6pm when you can be the first to enjoy piping-hot vegetarian rolls and the marvellous roasted pork with crispy skin and tender, juicy layers of meats.

When I cook I do simple food such as pasta and fried rice, often just buying fresh ingredients at a nearby wet market to prepare. However, if I am hosting a small party at my studio, I go to Wing Hap Lung Restaurant (392 Portland Street, Prince Edward, tel: 2380 8511) to get their traditionally charcoal-grilled barbecue roasted pork and char siu to enjoy with my friends.