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Originally from Montenegro, Stanko Luksic is the sommelier at T\u00e9 Bo, a fine-dining restaurant in Hong Kong\u2019s Quarry Bay neighbourhood. He spoke to Andrew Sun.<\/em><\/p>\n I grew up in the town of Sutomore on the southern coast of Montenegro. My parents were both deeply rooted in the hospitality industry, and my mother\u2019s home-cooked meals formed the heart of my childhood.<\/p>\n Despite living by the sea, our family table rarely had any seafood. Instead, we had classic Montenegrin dishes like pasulj<\/em> (Balkan bean stew), grasak<\/em> (pea stew) and roasted chicken with potatoes \u2013 traditional comfort foods I adored.<\/p>\n Since moving to Hong Kong, I\u2019ve developed a real appreciation for French cuisine, especially the artistry and finesse behind it. I have immense respect for chefs who bring their own personalities to classic dishes.<\/p>\n Clarence<\/strong> (25\/F, H Code, 45 Pottinger Street, Central. Tel: 3568 1397), helmed by chef Olivier Elzer, stands out as a personal favourite. His lighter, modern approach to traditional French fare is brilliantly executed. He has adapted French cuisine to the local palate.<\/p>\n For visitors, I have to admit a bit of bias here. My top recommendation would be T\u00e9 Bo<\/strong> (2\/F, Two Taikoo Place, 979 King\u2019s Road, Quarry Bay. Tel: 6806 6012). Chef Sebastian Lorenzi\u2019s contemporary European food is consistently impressive, and the overall experience is elevated by an outstanding wine list. It\u2019s the kind of place that defines a memorable meal. Wine pairing is a must-try.<\/p>\n<\/div>\n