Li Ying-ki

Li Ying-ki

Cordis Hong Kong
Executive Sous Chef - Chinese Banquet

Chef Li highlights three decades of culinary mastery during his tenures at East Ocean Restaurant and Shenzhen’s Mission Hills Golf Club. Li joined the Chinese cuisine department of the opening team at Langham Place Hotel Hong Kong (now known as Cordis Hong Kong) and was promoted to Executive Sous Chef - Chinese Banquet in 2018, facilitating Chinese banquet services and day-to-day managerial responsibilities. His accolades include 13 consecutive years of Michelin star ratings as well as esteemed honours and acclaim from guests and industry professionals. Li takes an active role in mentoring young chefs in implementing new dishes for competitions with great honours for celebration. 

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indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information.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