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Hong Kong chefs

Hong Kong chefs
Get to know Hong Kong’s best chefs, from icons of Michelin-starred fine dining restaurants to talented young chefs in the kitchen.
highlights from
100 Top Tables 2026 Restaurant Directory
100 Top Tables 2026 Restaurant Directory
Lorenzo Antinori behind the long bar at Bar Leone. Photo: Jocelyn Tam

How Hong Kong cocktail bars design for service, ergonomics and success

Lavitt Ko and Theo Ko are revitalising their family cha chaan teng in Tai Wai with milk tea raves and beatbox parties. Photo: Sam Tsang

From milk tea raves to night tea: how Hong Kong restaurants fight to survive

Auspicious symbolism is thoughtfully woven throughout The Eight dining room.

Cantonese cuisine gets a contemporary makeover at The Eight in the Grand Lisboa Macau

In partnership with:SJM Resorts
Arguably, one of Bar Leone’s most famous creations is not a cocktail but its mortadella sandwich. Photo: Handout

How Hong Kong’s best bars are focusing on food as well as drinks

Farm-to-table dishes at the sustainable restaurant Cafe Bau in Wan Chai, Hong Kong. Photo: Handout

Post-Michelin Green Star: What’s next for Hong Kong’s sustainable dining?

More from 100 top tables
Content from SCMP's Specialist Publications
Beef brisket and potatoes in curry, a scrambled egg sandwich and Hong Kong-style French toast with peanut butter are all featured in Lucas Sin’s new cookbook. Photos: Nicholas Wong and Mario Chui
Food and Drinks

A Lucas Sin cookbook champions the magic of Hong Kong comfort food

Lucas Sin’s Cha Chaan Teng cookbook celebrates Hong Kong comfort food – think scrambled egg sandwiches, baked pork chop rice, French toast.

Food and Drinks

Post-Michelin Green Star: What’s next for Hong Kong’s sustainable dining?

Food and Drinks

From milk tea raves to night tea: how Hong Kong restaurants fight to survive

Food and Drinks

What is authentic Chaoshan cuisine? Depends on who you ask

With Chiu Chow cuisine interpreted differently across Guangzhou, Shenzhen and Hong Kong, three chefs weigh in on what gives the regional fare its soul.

Poached threadfin fish with pickles and plum sauce at Shenzhen’s The Bay by Chef Fei. Photo: Handout
What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, October 9-11

A story-led exhibition, a fundraising cabaret and a mental health awareness campaign are just a few things to look out for this weekend.

videocam
Food and Drinks

French chef’s Hong Kong restaurant picks for ‘stylish’ Italian and Xinjiang

Guillaume Sejourne of Le Colvert shares where he eats steak and regional Chinese lamb dishes, and an Indian spot he keeps returning to.

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Food and Drinks

‘I’ve always loved food’: Yan Can Cook’s Martin Yan on his culinary journey

Yan talks about his big TV break, writing cookbooks and why he’s endorsing Hong Kong restaurateur Dan Gan’s Exotica Umami marinade sauce.

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Chef Martin Yan of Yan Can Cook at an interview with the South China Morning Post in September 2026. The 77-year-old talks about his on- and off-screen career and evolving with the times. Photo: Ashlyn Chak
Yan visits a seafood restaurant in Lei Yue Mun, Hong Kong, in March 1993. Photo: SCMP
Food and Drinks

What truly defines the melting pot that is Cantonese cuisine?

The region’s diverse food culture spans Cantonese, Chiu Chow and Hakka cuisines, each with unique traditions yet interconnected flavours.

Food and Drinks

Chinese Restaurant Awards 2026: Mott 32 takes Canadian top spot

Mott 32 locations in Toronto and Vancouver were crowned the best Chinese restaurants in Canada in the 17th edition of the awards.

Food and Drinks

World Gourmet Festival: Where culinary titans collaborate and create

Acclaimed chefs including Álvaro Clavijo, Julien Royer and Josiah Citrin embrace the challenge of blending diverse culinary styles with niche Thai ingredients.

Chef Julien Royer of Singapore’s Odette sees Bangkok’s World Gourmet Festival as an opportunity to find a natural connection between different cuisines and let them meet on equal terms. Photo: Handout
Food and Drinks

She’s telling Hong Kong’s culinary stories through an Instagram ‘staging’ series

Mel Ng’s series is a showcase of behind-the-scenes kitchen storytelling, from fish ball joints to Michelin-starred restaurants and beyond.

Mel Ng records video of a Diplomat Burger that she prepped at The Diplomat in Central, Hong Kong. The Diplomat was the 31st stop in Ng’s stagiaire series on Instagram. Photo: Jonathan Wong
Food and Drinks

How Hong Kong chef Tiffany Lo picked herself up after closing her French bistro

Following Jean May’s closure, Tiffany Lo is back as a consulting chef in a new kitchen – but still dreams of opening a restaurant of her own.

Dish in Focus

How T’ang Court perfected the baked stuffed crab shell

Executive chef Wong Chi Fai turns local blue and Alaskan king crab into a crisp-topped, creamy shellfish classic, stripping away the mess of whole crab.

Food and Drinks

Hidden Japanese, ‘excellent’ Cantonese: a Hong Kong bartender’s food picks

Carna by Dario Cecchini head bartender Jason Yu shares where he enjoys steak, pasta, ‘incredibly personal’ omakase and no-fuss Cantonese food.

A selection of sashimi at Open Meal, a Japanese omakase restaurant hidden in a Tuen Mun industrial building that Jason Yu goes to when he is in the mood to splurge. Carna by Dario Cecchini’s head bartender also shares where he goes for steak and pasta in a relaxed atmosphere, and authentic Cantonese food. Photo: Instagram/open_meal
Food and Drinks

What are five-kernel mooncakes? A history of the protein-packed treat

Rich in nuts and seeds, five-kernel mooncakes are making a comeback as a protein-packed alternative to have during the Mid-Autumn Festival.

Five-kernel mooncakes from the InterContinental Grand Stanford Hong Kong in Tsim Sha Tsui. We dive into the rich history of these “wuren” mooncakes, from ancient origins to modern interpretations. Photo: Jonathan Wong
Food and Drinks

Izakaya owner’s favourite Hong Kong spots for wonton noodles and congee

Clement Wong is a fan of comfort food, and has a few regular Hong Kong haunts for Italian, Chinese and Japanese dishes.

Food and Drinks

Michelin and Black Pearl young chef awardee opens restaurant in Hong Kong

The Divine Dish star Justin Yang blends his Fujianese heritage with modern flair at Quan, a contemporary Chinese restaurant in Central.

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Dish in Focus

Oranges and anchovies? Ninetta’s unlikely pairing tells the story of Sicily

Chef Marco Xodo brings a refreshing Sicilian-inspired winter salad to Hong Kong’s sweltering summers – with a Venetian twist.

Ninetta’s orange carpaccio combines fruit with fish, vinegar with citrus and chilli with dill. Photo: Nicholas Wong
Food and Drinks

French sommelier’s Hong Kong food and drink picks for value and quality

Titouan Jounier, head sommelier at one-Michelin-star Louise, shares his favourite restaurants and bars in Hong Kong and beyond.

Food and Drinks

Word on the StrEAT: 6 Hong Kong chefs share their pre-service rituals

Whether it’s espresso shots, kitchen karaoke or staff meals, restaurant teams rely on unique routines to get ready before the doors open.

Food and Drinks

How Hong Kong chef Vicky Lau is taking her Tate restaurant to a new level

For Tate’s third incarnation, Lau has forged a new sanctuary that reflects her creative maturity and evolving embrace of Chinese flavours.

Tate chef and founder Vicky Lau is pictured at her new restaurant in Tai Ping Shan Street, Sheung Wan. Photo: Jonathan Wong
Food and Drinks

‘Disappointing’, ‘regret’: chefs on Michelin retiring Green Star accolade

Once a beacon for sustainable dining, Michelin’s Green Star is being phased out globally in favour of a platform called Mindful Voices.

Richard Ekkebus of Amber and Mandarin Oriental The Landmark has pioneered many of the sustainability initiatives at the hotel. Amber gained a Michelin Green Star in 2022 and has retained it since. Photo: Amber
Dish in Focus

Dish in Focus: Mac n’ cheese at Lazy Suzy

Born from a late-night idea, Natalie Ngan’s playful take on a classic comfort food features a kick of mala heat, minced pork, and a four-cheese sauce.

Food and Drinks

Where is this Italy-trained chef’s favourite Italian restaurant in Hong Kong?

Coffeelin’s Johana Pulat reveals her favourite restaurants for Italian, Hong Kong street food, shaved ice, Korean barbecue and more.

Food and Drinks

The microbial science reshaping Hong Kong’s luxury food scene

At Feuille, Amber, Roganic and Cristal Room by Anne-Sophie Pic, chefs are using ancient microbial science to elevate flavours and reduce waste.

Fermentation jars at Feuille. Photo: Handout
Food and Drinks

How top chefs are modernising Chinese cuisine globally

Chefs Vicky Cheng, Huang Jinghui and Lee Man-sing on championing Chinese cuisine overseas, balancing time-honoured techniques with fresh ideas.

Japanese Kobe beef A5+ with grilled leeks and home-made black bean paste at Mott 32. Photo: Jocelyn Tam
Food and Drinks

Whey’s new chef is bringing Western flair to Singaporean hawker classics

While maintaining tradition, Keith Teo brings diverse influences to the Sheung Wan, Hong Kong, restaurant – a bastion of elevated Singaporean cuisine.

Food and Drinks

Celebrity chef Hugo Leung, aka To To, on the road to becoming a ‘Gourmet God’

Leung wasn’t always a ‘Gourmet God’ – as an apprentice, he was expected to clean woks, sharpen knives and even wash his master’s underwear.

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