My goal is sharing what I’ve learned, sparking interest, and creating fresh techniques and pairings for Chinese cuisine.
Ip Sai-cheong
Executive Chef Kit Yau Kit-piu of Kowloon Shangri-La, Hong Kong embodies this ethos: “I got into hotel kitchens by a stroke of luck, then realised how little I knew,” he says. “So I went back to school — VTC and the Chinese Culinary Institute in Pokfulam — working by day and studying by night, for more than 10 years.” Executive Chef Ip Sai-cheong of The Hua Restaurant adds, “My goal is to share what I’ve learned and spark fresh interest in Chinese cuisine — constantly creating fresh techniques and pairings to reveal its true essence.”
Chui Wo Lee is a rare 24-hour cooked food stall providing dim sum and wok-fried favourites; Dragons’ Den offers comforting Cantonese classics; and Chan Yee Hing Restaurant serves bold Chiu Chow sharing dishes. Long-time favourites such as King of Soybeans, Ying Kee Wonton Noodles and Cheering Noodle & Congee add layers of traditional noodles, congee and snacks.
In Wong Tai Sin, food, faith and daily life weave a tapestry of tastes and traditions. Whatever you crave, the district delivers — through its chefs, its restaurants and the Lion Rock spirit that unites them.
I worked by day and studied at night for more than 10 years to truly learn about cooking.
Kit Yau Kit-piu
