In the culinary arts, virtue and skill are intertwined. With humility, my mentor and I strive for continuous improvement.
Adam Wong Lung-to
That spirit lives in the chefs who call Wan Chai home. Shunde Cuisine honours the region often called the cradle of Cantonese food, with milky fish soups and delicately smoked pork rolls that showcase knife work, heat control and balance. Flower Drum takes an ingredient-driven, slightly playful approach to Chinese flavours, while Maison ES brings Franco-Asian finesse to the district, layering French technique with Hong Kong accents in a space that feels both polished and personal. Across the wider neighbourhood, kitchens like Sang Kee Restaurant and Forum Restaurant round out Wan Chai’s ‘taste of mastery’ by showcasing Cantonese cuisine at its best.
Executive Chef Adam Wong Lung-to at Forum Restaurant has dedicated over 30 years honing his talent for creating fine Cantonese cuisine: “In the culinary arts, virtue and skill are intertwined,” he says.
Sang Kee Restaurant is known for its menu of traditional Cantonese dishes, with its Executive Chef Ang Ka-chun known for his skill in elevating classic recipes. “As a kid I loved hanging around the canteens to eat,” he says. “That’s how I started — and I’ve never left.”
Seen together, these restaurants turn the district into a living gallery of craft. From back-alley canteens to three-star banquets, the same instinct runs through every cup, bowl and banquet: repeat, refine and let the work speak for itself. In Wan Chai, ‘the taste of mastery’ is not just a slogan but a daily practice that binds past and present, chefs and regulars, into one enduring, flavourful story.
As a kid, I loved eating in canteens. That’s how I started, and I’ve never left.
Ang Ka-chun
