restaurateur, co-founder of La Volta (Causeway Bay) · 13 picks
Jeffrey Mui was born and raised in Hong Kong, studied hotel management at Cornell, and opened his first restaurant, The Drawing Room in Causeway Bay, in 2009; he has since opened Banh Mi Nem and the pasta bar La Volta. These are the places he has named himself, on Fork Lore's YouTube channel and to the South China Morning Post — from a char siu takeaway counter in Chai Wan to Sushi Shikon, the one he calls his favourite.
I think it makes the best dim sum. It also makes the town’s best suckling pig.
Said on South China Morning Post · read
order: dim sum; suckling pig
They serve amazing Cantonese food
Said on Fork Lore · watch
order: chicken testicle custard
where we get to pick our own seafood and bring it upstairs where they can cook it for us
Said on Fork Lore · watch
For a takeaway stall, it makes by far the best in the city.
Said on South China Morning Post · read
order: char siu
It's just the meat itself, the marinade, the cook, everything
Said on Fork Lore · watch
To this day, it still makes noodles by bamboo.
Said on South China Morning Post · read
order: braised mushrooms with shrimp roe noodles
I really enjoy their cold dishes and, when in season, the hairy crab noodles with aged huadiao wine.
Said on South China Morning Post · read
order: cold dishes; hairy crab noodles
One of the best noodle joints in Hong Kong
Said on Fork Lore · watch
order: braised mushroom
It's one of the most underrated restaurants in Hong Kong
Said on Fork Lore · watch
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Published 2026-09-15