Laura Brody is our Member's Choice interviewee for August. Although she has only been living in Hong Kong since April she has managed to find some hidden gems for dining. She tells us more about her favourite dishes and her love of garlic.

How long have you been a WOM member?

Since I got to Hong Kong in April. 

Which restaurant is your favourite? 

Chautari Restaurant in the cooked food market on Queen Street. The food is delicious, really cheap and the restaurant itself is very casual. Also, the owner is really friendly and has time to come out to chat while the food is cooking.

Which dish do you always order at your favourite restaurants?

Chana masala in Indian restaurants, and grilled eel in Japanese places. Otherwise, I go through restaurant menus assessing which dish contains the most garlic and/or chilli and then choose that.  So I guess my perfect meal would be a medley of chickpeas, eel, garlic and spices, which actually sounds rather disgusting. 

Where did you have dinner last night and what did you eat?

I went to Crowd Restaurant, a Chinese restaurant near where I live, and ordered the seafood hotpot, which turned out to be a portion for two people to share. I was going to save half for my lunch today, but it was really good so I ate the lot. It almost beat me but I ultimately emerged triumphant, if slightly bloated, from the table.

Which restaurant do you recommend to friends most and why?

I would tell them to visit Kings Lodge on Chatham Road in TST, to give me an excuse to go there and eat the crab cooked in egg yolk and salt. I can't decide if I like the dish or not, but have become quite addicted to it. 

If tonight's dinner was your last on Earth and you could eat at any restaurant in the world where would you eat?

At Hajime No Ippo in Kagurazaka, Tokyo. It's tucked in a back alley away from the main street, and from the outside it looks like a tiny purple garden shed. Inside every surface is covered with posters about different types of garlic, books about garlic and photographs of different types of garlic from around the world, which give a clue to those who didn't notice the huge wooden garlic bulb swinging above the front door as to what the restaurant's speciality is. Every dish (including the ice-cream) is smothered with garlic, and by the time I leave, so am I.