Chan Kei-ying

Chan Kei-ying

Shun De Kung Seafood Restaurant
Head Chef

Executive Chef Chan Kei-ying’s culinary journey began at home, watching his father handle freshwater fish with instinctive skill. That early exposure shaped his path – now leading Shun De Kung Seafood Restaurant, he blends inherited knowledge with formal training from the Chinese Culinary Institute. His deep understanding of river fish — which to steam, which to braise, which shine best in soup — has made his cooking a quiet force to be reckoned with.  

Seeing my father starting to age motivated me to advance further in culinary arts, to research new dishes in more depth and to ensure every dish meets a certain standard – nothing can be done carelessly.

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Disclaimer:

This guide has been produced by South China Morning Post Publishers Limited (South China Morning Post) and published by the Hong Kong Tourism Board. Chef and restaurant suggestions have been provided by the Chinese Culinary Institute. 

 

The information contained in this guide, including details on restaurants, goods and services, is for general reference only and is current as of December 2025. 

 

While compiled with reasonable care, the Hong Kong Tourism Board, South China Morning Post and the Chinese Culinary Institute make no representations or warranties of any kind, express or implied, regarding the commercial applicability, accuracy, adequacy, reliability or timeliness of any information contained in this guide. 

 

Readers are advised to verify any details directly with the relevant service providers. Neither the Hong Kong Tourism Board, South China Morning Post, nor the Chinese Culinary Institute shall be liable for any loss, injury or damage (whether direct or indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information. 

 

The inclusion of any chefs, restaurants or service providers in this guide does not constitute an endorsement or guarantee of any kind, including but not limited to their quality, professionalism or safety, by the Hong Kong Tourism Board, South China Morning Post or the Chinese Culinary Institute.


The Food Business Licence for these restaurants is not a General Restaurant Licence. Certain limitations may apply. We recommend checking directly with the restaurant regarding any restrictions before your visit.

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