The Master Chefs
A native of Shunde in Guangdong, China, Chef Leung Yiu Tong began his career in 1954. When he was young, Chef Leung acquired his cooking skills from Cantonese culinary master Chef Pang De in Macau and mastered Shunde cuisine—the best of Cantonese cuisine. He was hired as the banquet chef for Avenida do Comendador Ho Yin in Macau. Later, he was invited by Mr. Ronald Li Fook Shiu, the founder of the Far East Exchange, to cook for the celebrities at the Exchange’s dining room. In 1980s, Chef Leung immigrated to Vancouver and opened several restaurants. He has been sharing his culinary skill and knowledge to inspire a great number of chefs. His awards winning Hoi Tong Chinese Seafood Restaurant is now recognized as the top authentic Cantonese restaurant in Metro Vancouver. Since 2011, he has received seven Critics’ Choice Signature Dish Awards from the Chinese Restaurant Awards.
Chef Leung Yiu Tong is the executive chef at
Hoi Tong Chinese Seafood Restaurant
8191 Westminster Hwy,
Tel: +1604 276 9229
Chef Sam Leung started his apprenticeship and learned the basics of Chinese cooking in 1980 at the Guangzhou Restaurant in China. He immigrated to Vancouver in 1985 and served as the head chef at restaurants such as East Lake and Floata. Now as the executive chef at Dynasty Seafood Restaurant, Chef Leung has reinvented numerous Cantonese dishes that are praised by both mainstream and Chinese diners. In the past seven years, he has received various accolades including six Critics’ Choice Signature Dish Awards from the Chinese Restaurant Awards. In recognition of his achievements, the Awards bestow on him the title of “Chinese Master Chef” in 2017.
Chef Sam Leung is the executive chef at
Dynasty Seafood Restaurant
777 W Broadway #108,
Tel: +1604 836 8388
Chef Mok Kit Keung joined Kowloon Shangri-La, Hong Kong as executive Chinese chef of Michelin two-starred Chinese restaurant Shang Palace in May 2011. He oversees an experienced team of Chinese chefs and is responsible for all of the hotel’s Chinese food production. Prior to his current position at Kowloon Shangri-La, Hong Kong, he served as chef de cuisine of Marina Bay Sands, Singapore.
Chef Mok trained in traditional Cantonese cuisine at a young age and has over 35 years of culinary experience. After being promoted to executive chef in a local restaurant, he decided to relocate to Singapore, where he spent almost two decades working at a number of prestigious establishments, international luxury hotels and convention centres, such as Raffles Hotel Singapore and Suntech Singapore International Convention and Exhibition Centre. Later, he worked at the Marina Bay Sands, Singapore as chef de cuisine, heading the kitchens of four Chinese restaurants with more than 75 chefs before returning to Hong Kong two years ago.
Having prepared meals for the King Mohammed VI of Morocco, the president of Russia, the former and current prime ministers of Singapore and many other prominent dignitaries and celebrities from around the globe, Chef Mok joined the Kowloon Shangri-La, Hong Kong family with distinctive gastronomic mastery.
He has received a number of culinary accolades, including the Gold Medal Award in Chinese Cuisine from the Restaurant Association of Singapore in 2001 and 2004, the Gold Medal Award in the Food Hotel Asia 2008 Imperial Challenge and numerous other recognitions over the years.
Inspired by the unique style of Singaporean culinary culture, Chef Mok infuses an artistic and modern touch to the presentation of his dishes, which brings the dining experience to new heights. His signature dishes include Japanese-Style Braised Bird’s Nest with Pumpkin Cream, Braised Spare Rib in Chin Kiang Vinegar with Cabbage, and Oven-Baked Cod Fillet with Egg White and Conpoy.
“To maintain Shang Palace’s traditions and, at the same time, bring in new elements, we need a world-class executive chef to work together with a team of professional Chinese chefs to continue the success of this Michelin-starred outlet. We are happy to have Chef Mok at the helm of Shang Palace kitchen. With his significant experience in designing creative and innovative menus, Chef Mok is a strong head chef who can bring an unparalleled focus on menu design, overall food quality and presentation,” said Mr. Ulf Bremer, general manager.
Chef Mok was invited to participate in Singapore’s annual Asian Masters event in November 2013. He also cooked for the 2012 Melbourne Food and Wine Festival as part of The Crown Melbourne’s ‘Stars of Stars’ programme. Held from 6 to 18 March 2012, the event saw a constellation of European and Asian Michelin-starred chefs – eight in total. He was invited as guest chef by sister hotels in Taipei in July 2012 and conducted a cooking class that was well received by the locals. In 2012, he was also invited by Hong Kong Tourism Board to sit at the panel of judges for the Best of the Best Culinary Awards.
Chef Mok Kit Keung is the executive chef at
Shang Palace, Kowloon Shangri-La Hotel
64 Mody Rd,
Tsim Sha Tsui East,
Tel: +852 2733 8754
Chef Lau Yiu Fai joined InterContinental Hong Kong when the hotel first opened in 1980 and was on the opening team of Yan Toh Heen when the restaurant opened in 1984. At age fourteen, he started his apprenticeship at some of the top Chinese restaurants in Hong Kong, including the well-known Tai Sam Yuen and Fook Lam Mun. In 1993, Chef Lau moved to Canada where he worked in a Chinese restaurant in Vancouver for four years as the Head Chef, overseeing a kitchen team of twenty. Upon returning to Hong Kong in 1998, he joined Tin Shan Palace in Cheung Kong Centre.for almost two years before re-joining the hotel in April, 2000 to take the helm of Yan Toh Heen’s kitchen.
Chef Lau insists on using only the freshest and finest quality ingredients. His specialties include dishes prepared with abalone, lobster and seafood. With his staff of twenty cooks, Chef Lau continues to garner accolades for Yah Toh Heen from both local and overseas guests, who site the restaurant as one of the world’s best Chinese restaurants. Under his helm, Yan Toh Heen has been awarded 2-Michelin star in the Michelin Guide to Hong Kong & Macau.
Chef Lau Yiu Fai is the executive chef at
Yan Toh Heen, InterContinental Hong Kong
18 Salisbury Rd,
Tsim Sha Tsui,
Tel: +852 2313 2323
Chef Wu Wenbin, the executive chef of yè shanghai, joined yè shanghai in Jan, 2002. As an authentic shanghai chef, he spent a lot of time studying on Shanghai cuisine and been sent to yè shanghai Tokyo to provide Shanghai cuisine training to the chefs there for 6 months in 2005.
The Philosophy Behind yè shanghai Cuisine
“In the years that I’ve been cooking, Shanghai cuisine has evolved from a local one with strong flavors to one that is more cosmopolitan, reflecting the changes and growth in the city. While our cooking at yè shanghai is firmly rooted in classical Shanghai cuisine, it, too, is a reflection of this rapidly changing city,” he says.
Chef Wu explains that traditional culinary techniques utilizing a broader selection of ingredients characterize the dishes at yè shanghai, and that the philosophical approach reflects influences from around the country, and around the world. For example, spices from Sichuan that normally would not find a place at a Shanghai table appear in more subtle form in certain yè shanghai dishes; bread is served with the Shanghai-style minced chicken; and the selection of desserts – some including butter! – is much wider than was traditionally offered.
“One of the challenges for someone who has been cooking as long as I have is to keep things fresh and interesting. Luckily, the pace of change in Shanghai, and the philosophy of innovation in the yè shanghai kitchens, allows me to do just that,” says chef Wu.
Chef Huang Wufen is the executive chef at
Huangpi S Rd, 338
Tel: +86 21 6311 2323
A native of China, Chef Huang Wuhun began his formal culinary training in 1985. His passion to explore and taste delicacies ignited his intensity and dream to become a professional chef. Currently he’s managing eighteen restaurants in China and Vancouver under HL Peninsula Catering Group. The group’s President, Mr. Li Yongzhou, has been the inspiration for Chef Huang by elevating his culinary techniques and creations. In 2005, he was awarded the prestigious Commanderie des Cordon Bleus de France and Disciples d’Auguste Escoffier and Disciples d’Augste Escoffier, which became the first significant recognitions of his culinary mastery. In China, he has also been titled as the International Chinese Culinary Chef (2006), Gold Executive Chef by China Culinary Association (2008) and GuangNing Chefs Association’s Gold Director Chef (2012).
Chef Huang Wufen is the executive chef at
H.L. Peninsula Catering Group
Originally from Xin Hui China, Chef Raymond Cheung Hing Po actually started to learn to be a chef after residing in Vancouver in 1982. He accumulated a wealth of knowledge and experience in cooking for some years and then joined Landmark Hot Pot House in 1995. Landmark Hot Pot House is famous in the city as the top Chinese restaurant for its high maintenance of its most flavourful dishes and hot pot dishes. Chef Cheung is a firm believer in using the freshest seasonal ingredients. He and the owner Mr. Lee go to great lengths daily to source the finest produce Vancouver has to offer. It’s their mission to offer the best culinary experience to the diners. Chef Cheung has been one of the most awarded chefs in the Chinese Restaurant Awards for the Critics’ Choice Signature Dish Awards.
Chef Raymond Cheung is the executive chef at
Landmark Hot Pot House
4023 Cambie St
Vancouver, BC V5Z 2X9
Tel: (604) 872-2868
Chef Ho Wing started to be apprentice in Hong Kong in 1979. He has honed his skills in a number of renowned hotels and restaurants in Mainland China, including Portman Ritz-Carlton Shanghai Hotel and the Renaissance Beijing Chao Yang Hotel, before he moved to Vancouver and joined Fortune House Seafood Restaurant in 2008. He is one of the International Chinese Culinary Master recognized by the World Association of Culinary Cuisine (WACC) and won the “Best of the Best” and Premium Gold Award titles at the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008. With the experience gained in Mainland China, chef Ho is now particularly knowledgeable about cooking various regional Chinese cuisines. He enjoys using his culinary talents to tantalize traditional Chinese cuisine lovers.
Chef Wing Ho is the executive chef at
Fortune House Seafood Restaurant
Burnaby, BC V5H 4M1
Tel: (604) 438-8686
Chef Andy Liu Zhi Hua has over 30 years of experience in Chinese kitchen. A native of Zhongshan, China, he began his career at the Chinese restaurant at Zhongshan Hotspring Hotel in 1982. He is one of the “Abalone King” Yeung Koon-Yat’s students and acquired the master’s skills of cooking precious abalone gourmet dishes. After perfecting his craft at renowned hotel restaurants including Zhongshan International Hotel in Zhuhai China, he came to Vancouver in 1994. He has been working at the awards winning Sea Harbour Seafood Restaurant in Richmond since 1999. Chef Liu’s culinary skill and creativeness shine through whenever he cooks. He likes sharing his culinary art and expertise with the younger chefs.
Chef Andy Liu is the executive chef at
Sea Harbour Seafood Restaurant
150-8888 River Road
Richmond, BC V6X 1Y7
Tel: (604) 232-0816
Blessed with almost five decades of professional culinary experience, Chef Leung Po Wing has continuously re-invented Chinese cuisine with his creative cooking style and well-honed traditional skills. Being raised in Hong Kong, Chef Leung was exposed to a variety of cuisine and then was given chance to further advance the catering career in Vancouver since 1977. In his kitchen, he set the standard in the preparation of authentic dishes that celebrate the heritage and traditions of time-honored Chinese cooking methods that made him to head Shiang Garden Seafood Restaurants to be one of the restaurants in the city with the most award winning signature dishes recommended by the food critics of Chinese Restaurant Awards.
Chef Leung Pong Wing is the executive chef at
Shiang Garden Seafood Restaurant
Suite 2200-4540 No. 3 Rd,
Richmond, BC V6X 2C2
Tel: (604) 273-8858