Sharon Chan is the director of watches at Bonhams Asia. She oversees the eyes in the auctions from September 12 to 20, including the top lot, which is a Franck Muller Long Island secret timepiece in white gold. It was around the year 2010. She spoke with Andrew Sun.

I was raised in an old-fashioned Chinese family, and eating yum cha was the only option when I was a child. Nowadays, I’m very particular about food. Being Virgo, we are cautious about the quality of ingredients and presentation. In my work, authenticity is paramount, as I have to be aware of where something originates from. This is the same for food.

I am awestruck by places I’ve known for quite a long time, such as Ivan The Kozak (1 Parekh House, 62 Wyndham Street, Central. Tel: 2861 1193). The Ukrainian dining room is styled as the traditional cottage, and all chairs and tables come from Ukraine. The food is also standard. My favorites are the mini pierogi dumplings and the famous pork ribs.

To have brunch, I am a fan of my local Little Bao. Central Branch of Little Bao (1-3 Shin Hing Street, Central. Tel: 2818 1280). As I am, the chef May Chow was brought up in Canada, and she has a modern twist to Hong Kong flavors – even the décor. I have dreams of the bao of pork belly.

The pork ribs are the signature dish at Ivan The Kozak. 

I also like the Michelin star Yat Tung Heen (B2, Eaton Hotel, 383, Nathan Road, Jordan. Tel: 2710 1093). It’s in a historical area, the site of Kowloon’s first cinema called The Po Hing Theatre. It has a very cinematic vibe inside the restaurant, complete with wood panels and dark atmospheric lighting.

Its food, however, is lively. My personal favorite is the tasty Char Siu. The style and quality of the restaurant remind me of my favorite watch, a timeless Calatrava Philippe.

Pork belly bao is served at Little Bao.

My foreign guests love Liu Yuan Pavilion (3/F, The Broadway, 54-62 Lockhart Road, Wan Chai. Tel: 2804 2000). The place is all people imagine in the perfect Chinese dining establishment. Traditional decor and delicious dishes like braised pork knuckles and Shanghainese pancakes.

Visitors enjoy the seafood experience, and I invite my guests there. Lei Yue Mun Seafood Restaurant (26-30 Hoi Pong Road West, Lei Yue Mun. Tel: 2727 2830) or Wai Lung Seafood Restaurant (17 Hoi Pong Road Central, Lei Yue Mun. Tel: 2340 1003).

The visitors can’t stop selecting what to take from the tank. The best tip is to get to know the personnel. They will be accommodating with the latest trends, and you’ll have more fun.

The Krug Room at Mandarin Oriental, Hong Kong.

For those who want to splash out, The Krug Room (1/F, Mandarin Oriental Hong Kong 5 Connaught Road, Hong Kong. Tel: 2825-4014) is luxurious, exclusive and delectable. The scent reminds me of an F.P. Journe Tourbillon timepiece. Everything functions in perfect harmony.

I frequently have the opportunity to travel to Japan to work. There are many unique places to eat, but Bi-I (8-6 Ekimae Hommachi, Beppu, Oita  is one of the best. This is a true gem. Japanese Chef-owner Yoshinori Ito worked there for a few years in Italy before returning to his home town, Oita. He purchased the restaurant when motels went under during COVID-19.

It’s not the most accessible spot to locate; however, once you walk into the restaurant, it’s as if you are eating with a family from the local area. He gets the finest ingredients from the local market and then creates the omakase menu for the day.