Growing up in a small West Texas cotton-farming community, gourmet meant steak fingers at the Dairy Queen on College Avenue and breakfast for dinner on Wednesday nights at the town’s only cafe. For me, it was everything. At that time, I wasn’t aware of the culinary world outside of Hockley County, and if I had been, I probably wouldn’t have cared. Fast forward some years and it’s safe to say this Texas boy’s taste has grown up a little (though I still love steak fingers). Living in New York City, it’s easy to find the best versions of nearly any type of food you can imagine — and I imagine it all. As someone who doesn’t care to cook, I constantly find myself at foodie hotspots and eccentric restaurants serving everything from elevated versions of Mexican street food to Uni sashimi at a timed counter. I’m on a quest to try it all. But the one thing that’s alluded me — probably because of my thin wallet and obsession with Seamless — is a Michelin-starred restaurant. That all changed this past March when I found myself visiting the Four Seasons Hong Kong, the hotel that set the world record for the most Michelin stars under one roof. This luxury property doesn’t just have one Miche...