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.