Lee Hon-wah

With over four decades in professional kitchens, Executive Chef Lee Hon-wah brings rare depth and quiet confidence to the table. His career began in prestigious Hong Kong restaurants like Spring Moon, then expanded across Taiwan, Japan and the US – each stop adding new layers to his craft. Now focused on Shunde cuisine, he works closely with regional masters to preserve the delicate balance and technique that define this tradition. His food is elegant but never showy, rooted in heritage yet open to evolution.