Lee Man-sing

Lee Man-sing

Mott 32
Group Chinese Executive Chef

Celebrating four decades in the industry, Chef Lee Man-sing has mastered Cantonese and regional Chinese cuisines. Fusing East and West techniques with artistic presentation, Lee promotes Chinese cuisine through his managerial role for 10 restaurants in nine countries, including an executive chef role at Mott 32.   

Lee graduated at the 4th CCI Master Chef Course and helped Man Wah at Mandarin Oriental Hong Kong earn its first Michelin star, along with numerous accolades from the Hong Kong Tourism Board, including Best of the Best Culinary Awards in 2006 and 2009, as well as judging at HOFEX’s Hong Kong International Culinary Classic competition.​​  

It is easy to learn Chinese cooking, but tough to master, traditionally passed down through a master-apprentice relationship. I aim to preserve this culture through written documentation and systematic methods.

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indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information.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