Lau Yiu Fai
With over 30 years of experience, I have dedicated my career to mastering and innovating Cantonese cuisine. As the Executive Chef of Yan Toh Heen, I take pride in blending tradition with creativity. Today’s dish, Poached Lobster and Bird’s Nest in Egg White, is a gold medal winner, showcasing the elegance and refinement of Cantonese flavors.
Lai Yau Tim
Chef Lai Yau Tim brings the heart of Cantonese cuisine to Tim’s Kitchen, a two-Michelin-starred restaurant full of energy and tradition. Try his signature Steamed Whole Fresh Crab Claw with Winter Melon for an unforgettable taste.
Umberto BOMBANA
At 8 ½ Otto e Mezzo BOMBANA in Hong Kong, I bring the soul of Italian cuisine to life, earning it the honor of being the only Italian restaurant outside Italy with three Michelin stars. My deer loin with Piedmont cheese fondue and foie gras reflects my passion for seasonal ingredients and culinary artistry. Join me for an unforgettable taste of Italy with a twist!
Luca Marinelli
Luca Marinelli, chef at Il Posto 97 in Hong Kong, draws inspiration from his Italian roots and love for seafood. His passion for cooking was sparked by his mother’s home-cooked meals, and he reimagines classic dishes like his “Banana Cake 2014” with a gourmet twist. A proud Juventus fan, Luca enjoys blending his Italian heritage with a touch of creativity in the kitchen.
Matthieu Bonnier
Chef Matthieu Bonnier of French Window Brasserie and Bar in Hong Kong blends classic French flavors with personal inspiration. His signature mussels dish captures the essence of his menu, reflecting his diverse culinary influences.
Harlan Goldstein
With over 40 years as a chef, my journey has taken me across the world, from New York to Beijing and beyond. I believe in simplicity, bold flavors, and food as an expression of passion. Try my signature Hokkaido Sea Scallop Carpaccio with Slow-Cooked Egg and White Truffle Dressing—pure harmony on a plate.
Krajang Thongjan
With over 30 years in the industry, I see cooking as both an art and a form of self-expression. Specializing in Thai and Vietnamese cuisine, I strive for balance in taste and aesthetics. Today’s dish, Fresh Mango & Chicken Salad Rolls, is a light, refreshing bestseller that delights both the eyes and the palate.
Roman Singh
With 33 years of culinary experience across Nepal, India, Germany, and beyond, I bring my passion for cooking to Hong Kong. While I specialize in Indian cuisine, I love experimenting with Thai, Chinese, and Middle Eastern flavors. Join me in trying my chosen dish, Prawn Jalfrezi—a must-try for seafood lovers!
Oyvind Naesheim
As the chef of NOBU InterContinental Hong Kong, my culinary journey has taken me from Norway to France, the Caribbean, and beyond. Passion, dedication, and discipline have shaped my craft, blending tradition with innovation. Try my ‘48-hour’ cooked short ribs with rocoto mustard—pure flavor, perfected.
Stefano Rossi
Chef Stefano Rossi brings the authentic flavors of Piedmont to Assaggio Trattoria Italiana in Hong Kong, staying true to his Italian roots. His Agnolotti “del Plin” with Castelmagno cheese, butter, and sage sauce, served in a Parmesan basket, is a dish filled with tradition and passion. Experience real Italian cuisine, no compromises!