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Sammy Wang

Chef de cuisine Danieli's, The St. Regis Beijing

If Dec 21 is the last day I will definitely spend it with my wife and have a candlelit dinner at Danieli's at The St. Regis Beijing. I have worked here for over 10 years, but it is rare for me to share a dinner with my wife here.

I will personally prepare my signature dishes for her. I will cook the most expensive steak, the Fiorentina 1 kg porterhouse, accompanied by a bottle of Barolo Sperss, Angelo Gaja 2001. I will prepare a grilled Boston baby lobster tail, but have the entire lobster, and accompany it with Inniskillin ice wine. We will finish with a dessert of Valrhona Coeur de Guanaja 80 percent chocolate mousse.

Randy See

Singapore restaurateur, Piccolo restaurant and Bistro du Vin, HK

For my last meal I would want to have my wife's fa gow soup. My wife is a very good cook. She understands soup. It's not just putting a bunch of ingredients in a pot and boiling it.

I would simply like to spend my last meal with my wife, Veon, and my son, Adam, whose nickname is "Buddy".

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