Kit Yau Kit-piu

Kit Yau Kit-piu

Kowloon Shangri-La, Hong Kong
Executive Chef

Chef Kit Yau Kit-piu has spent 30 years in professional kitchens, rising from apprentice in 1995 to Executive Chef at Kowloon Shangri-La, Hong Kong. A decorated competition chef and recognised ‘Cantonese Culinary Master’ by the World Culinary Master Association, he continually upgrades his skills, blending solid traditional training with Chinese‑Western fusion and modern techniques to create refined, memorable dishes. 

I got into hotel kitchens by a stroke of luck, then realised how little I knew. So I went back to school – VTC and the Chinese Culinary Institute in Pokfulam – working by day and studying by night, for more than ten years.

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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or indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information.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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