Sushi, suckling pig and tempura: a Hong Kong food entrepreneur’s go-to restaurants
Jeffrey Mui, who has opened Hong Kong restaurants such as Banh Mi Nem and La Volta pasta bar, shares his love of Chinese cuisine
Food entrepreneur Jeffrey Mui has opened numerous restaurants, including Banh Mi Nem and La Volta pasta bar in Hong Kong. He spoke to Andrew Sun.
I was born and raised in Hong Kong, went to boarding school in the United States and then studied hotel management at Cornell University. During my college days, I interned at the Grand Hyatt Hong Kong hotel and Lan Kwai Fong Group, working for Allan Zeman. I was LKF Group’s first intern.
Growing up, I have always been into restaurants and good food. The first restaurant I opened was The Drawing Room in Causeway Bay back in 2009. We were one of the first to do a tasting menu.
For dim sum, I am a big fan of Seventh Son (3/F, Wharney Hotel, 57-73 Lockhart Road, Wan Chai, tel: 2892 2888). It is run by the seventh brother of the Chui family of Fook Lam Moon. I think it makes the best dim sum. It also makes the town’s best suckling pig.
I am a big sushi person, and there are a few places I regularly visit. One is Sushi Hare (29 Bridges Street, Sheung Wan). I also like Sushi Kumogaku (8/F, The Steps – H Code, 45 Pottinger Street, Central. WhatsApp: 6596 9170).
But my favourite is Sushi Shikon (7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, tel: 2643 6800). I do not go there regularly because it is pricey, but if I want to splash out, that is the place.
