With over 17 years in specialist wine education and as a judge at oenophile events, Corinne Mui is the founder and chief educator of Corvino Wine School in Hong Kong. She spoke to Andrew Sun. I’m a seafood person, and I’m especially into sea urchins and shellfish. I was raised in Australia and spent a lot of time scuba diving and enjoying all the seafood there. Their mud crabs are so delicious; the oysters too. I remember we even spread sea urchins on toast. Since I work in Sheung Wan, there are lots of local restaurants there I like. If you want really good Shandong dumplings, Ho Hak Shan Tung (17 Burd Street, Sheung Wan, tel: 2562 0185) is in a really small alley but it’s so good. It’s very authentic. A little further away is Chiuchownese Noodle Shop (Shop 2, General Building, 6-14 Centre Street, Sai Ying Pun, tel: 2549 6088), quite famous for Chiu Chow cuisine. It’s one of the best. For a glass of wine and French food, I like Bouillon (6 Pound Lane, Sheung Wan, tel: 2886 0056). It’s quite reasonably priced, with casual French cuisine. Another bar I frequent is LQV (9 Swatow Street, Wan Chai, tel: 2673 7636). The cheese platter is good and, of course, there’s a good choice of wines. They have wines from Alsace that you don’t see very often. They have a few locations and I like Wan Chai the most. Where a chef goes for the best noodles and hotpot soup in Hong Kong For visitors, I would take them to Rainbow Seafood Restaurant (23-27 First Street, Sok Kwu Wan, Lamma Island, tel: 2982 8100). To show Hong Kong, you have to showcase its seafood since we were an old fishing village. You can also take the ferry boat ride and choose your own seafood. Tung Po (2/F, Java Road Municipal Services Building, 99 Java Road, North Point, tel: 2880 5224) is also a must visit. Every time we have Western guests, you can’t beat the local wet market experience and witness the unforgettable karaoke and dancing there. I like Tate Dining Room (G/F-1/F, 210 Hollywood Road, Sheung Wan, tel: 2555 2172) for celebrations. There are many top restaurants here but I think chef Vicky Lau changes her menu more regularly. If it’s the same dishes all the time, those kinds of restaurants can get boring. The flavour and texture combos are unique, with enough wow factor. Tempura Uchitsu (45/F, Four Seasons Hong Kong, 8 Finance Street, Central, tel: 2307 6281) is so good. I’m normally not a tempura person but their uni tempura is so good, as soon as I finish it I want to order again. It’s on another level. It’s crispy, thick and full of umami. Estro (Level 2, 1 Duddell Street, Central, tel: 9380 0161) is a new restaurant I really like. For wine, I will always choose Petrus (56/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, tel: 2820 8590). They surely have one of the best selections in town. The service is also unbeatable. When travel returns, I have to go to France first. The first place is in Bordeaux and a tiny place called Le Petit Commerce (22 Rue du Parlement Saint Pierre, Bordeaux, tel: +33 5 56 79 76 58) for the seafood platter. If I can’t get to Bordeaux, then I would have the seafood platter in Paris near the Champs-Elysees, in Boeuf sur le Toit (34 rue du Colisee, Paris, tel: +33 1 53 93 65 50). In Burgundy, Maison Lameloise (36 Place D Armes, Chagny, tel: +33 3 85 87 65 65) still ranks among my top three restaurants in the world. It’s ridiculous how good they are.