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25 chefs who changed Hong Kong’s dining scene, from Michelin-starred restaurants to the man who promoted high-quality, affordable dim sum
- A few chefs have left indelible marks on Hong Kong dining. We celebrate 25 who have influenced the city’s food culture over the past 25 years
- They include Chan Yan-tak of Lung King Heen, the first Chinese chef anywhere to helm a three-Michelin-star restaurant kitchen, and Mak Kwai-pui of Tim Ho Wan
Reading Time:8 minutes
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While in the transient world of food and beverage people may come and go, a few have left an indelible mark on Hong Kong’s rich dining culture over the past quarter-century. From A to Y, we profile them here:
Alvin Leung King-lon, Bo Innovation
The “X-treme Chinese cuisine” coined by the self-taught chef may not be to everyone’s tastes, but there’s no denying that his renegade approach made the world pay attention to Hong Kong dining – and ignited, for better or worse, the molecular gastronomy trend in the city during the early 2000s.
His restaurant, Bo Innovation, opened in 2005 and created a new narrative about modern Cantonese cuisine, and at its height was awarded three Michelin stars.
Chan Yan-tak, Lung King Heen
Fondly known as Tak gor (brother Tak) in industry circles, this highly respected veteran was the first Chinese chef in the world to helm a three-Michelin-star restaurant, when Lung King Heen received the honour in 2008. Before joining the opening team of the Four Seasons Hotel Hong Kong, he was responsible for launching The Regent’s Lai Ching Heen, where he would dream up dozens of new dishes every month.
When he came out of retirement to open Lung King Heen, he immediately set to work redefining dim sum – his baked whole abalone puff with diced chicken is now often imitated, but never bettered.
Danny Yip, The Chairman
There is no doubt that Yip and his team at The Chairman have put Hong Kong on the map – voted the No 1 restaurant in Asia in 2021 by Asia’s 50 Best Restaurants, this modest Sheung Wan venue on Hong Kong Island is the city’s biggest advocate for local ingredients and culinary traditions. Few champion Hong Kong seafood and vegetables as passionately as Yip, and his influence in this sphere has played out in a greater appreciation for Cantonese ingredients.
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