As the motivational force behind Chinesology, the restaurant’s Culinary Director Saito Chau is no stranger to innovation. Chau is constantly searching for new ways to reinvent Chinese cuisine. “There is no best, only better,” he says. Chau sees many restaurants in Kwun Tong striving for new ways to present traditional repertoires — with many surprising creations emerging in the process.
At Kwok Yin, Shanghainese and Huaiyang cuisine classics are recreated using luxury ingredients like black truffle and Wagyu beef. At Spicy Crab, freshly caught shellfish is cooked a la minute, and in myriad creative means. Similarly, A Club polishes Chiu Chow cuisine in its finest details — the spice marinade, traditional desserts and warming casseroles that transport hungry guests back to the region.
Kwun Tong reveals its culinary soul beyond industrial facades, where exclusive upstairs restaurants showcase creativity and tradition. Chefs like Chau reinvent Cantonese classics with bold aesthetics, while venues like Kwok Yin, Spicy Crab and A Club fuse regional techniques with luxury ingredients. These hidden gems prove the district’s warm heart for innovative, gourmet dining.
There is no best, only better.
Chau Sai-to
