Seventh Son restaurant’s next generation carries forward culinary traditions in Hong Kong
This Father’s Day, we hear from Chui Wai-kwan and his son; Chui is the seventh son of Fook Lam Moon founder Chui Fook-chuen
In the bustling heart of Hong Kong, where titans of industry like CK Hutchison Holdings and Sun Hung Kai Properties are built on family legacies, culinary dynasties also thrive. Among the city’s most cherished institutions are family-run restaurants, and few are as legendary as Seventh Son, an offshoot of Fook Lam Moon – the fabled “tycoons’ canteen” founded by master chef Chui Fook-chuen.
Now in his 70s, Chui Wai-kwan’s own children are adults. Son Daniel is a doctor working full time as a specialist in pathology – yet he still decided to take on the role of Seventh Son’s director to continue the family business. Not out of obligation, he insists, but out of respect for the legacy started by his grandfather and maintained by his father.
This Father’s Day, we sit down with father and son to explore the multi-generational story behind Seventh Son, and learn why, in a city obsessed with all things new, the pair believe some dishes and traditions are worth preserving exactly as they were 50 years ago.