US-born Jen Balisi runs the food Instagram @indulgenteats and founded the modern Filipino restaurant Barkada in Hong Kong. She spoke to Andrew Sun.

I was born in the US but I grew up eating home-cooked Filipino food. My summer memories are of dad grilling pork marinated in tangy soy-garlic barbecue sauce that we then dipped in garlic-spiked vinegar.

From an early age, I had a taste for bold flavours. But we also liked American “treats” at Pizza Hut and Olive Garden. I will eat almost everything and love experiencing new cuisines.

For a fix of Italian-American food, I love going to Frank’s (G/F & 1/F, 79 Wyndham Street, Central. Tel: 9097 9730) or its sister restaurant Fini’s (two locations including 49 Elgin Street, Central. Tel: 9143 2402). They have the best spicy vodka rigatoni and chicken parm alla vodka. They are the real deal since the owner, like me, is from New Jersey.

Kam Tung Kitchen (Shop 5, 59-99 Shau Kei Wan Main Street East, Shau Kei Wan. Tel: 2569 4361) is a local food favourite. This family restaurant serves traditional Tanka cuisine, with many ingredients coming directly from fishermen and aunties in Po Toi O and Lantau. I still dream of the lobster Shaanxi noodles. The mud crab with pork patty, and clams with pork liver, are other must-tries.

Ha Ming Kee (various locations including 23 Hillier Street, Sheung Wan. Tel: 3104 4987) is another favourite for noodle soup with home-made fish cake and cuttlefish balls.