I Know a Place: Todd Darling, co-founder of Integrated Hospitality Management

We started our company because, back in 2008, there were hardly any casual restaurants using local organically grown ingredients. We want to bring local farmers together with local consumers. To me, organic food and locally grown ingredients are very important for our health and the health of our planet.

I find that going to an organic farm in Hong Kong and making friends with farmers, learning from them about growing food and the benefits of eating organic vegetables and fruits, is the best way to learn about organic food.

My dining expectations vary in different places and countries. In Hong Kong, I prefer Asian cuisines such as Chinese, Thai or Japanese.

For a great, uncomplicated burger I stop by (16/F Shui Ki Industrial Building, 18 Wong Chuk Hang Road, Aberdeen, tel: 2884 0768).

When I feel like having a veal parmigiana sandwich or veal meatballs, our restaurant, (28 Elgin Street, SoHo, tel: 2577 7160) is the place.

Otherwise, (69 Stone Nullah Lane, Wan Chai, tel: 3182 0128) has the best buffalo oysters and meatloaf burger. And I never forget to eat organic vegetables as sides.

I really love dim sum. It is my ultimate comfort food. On weekends, you can spot me at (24 Stanley Street, Central, tel: 2523 5464). What's not to love about this institution that has such a colourful history, and all the waiters are over 60 years old? The food is authentic, too. I adore the dim sum selection, and above all, the bean curd with Chinese ham.