15 Articles found for “Cheong Kei”

Waymann Cheong, winner of the MICHELIN Guide Kuala Lumpur & Penang 2025 Young Chef Award, is shaking up George Town’s dining scene at Lucky Hole with daring, boundary-pushing creations. Leading a team of untrained but passionate newcomers, his philosophy of honest cooking and fearless innovation is redefining fine dining — and captivating the culinary world in the process.

For 62-year old Kong Yiu Man, age is just a number. In January 2022, he opened Sing Lung HK Cheong Fun, which was recognised with a Bib Gourmand six months later. Today, he talks about starting fresh, what he has learned from his years of experience, and why passion means everything.

From lup cheong and salted fish to sea bream and shaved truffles, here are 5 spots that celebrate the char that comes from cooking over charcoal.

The Dauphinette designer's elegant spots in Manhattan.

Pan-fried bun, or shengjian bao, is an ordinary street food snack you can find all over Shanghai. Cheung Hing Kee (Tsim Sha Tsui), a Bib Gourmand restaurant in the MICHELIN Guide Hong Kong and Macau, has dedicated years to perfecting this unique delicacy, bringing this exceptional street food to Hong Kong.

Ever wondered what a day in the life of a MICHELIN-starred restaurant chef looks like? Chef Cheung Siu Kong of One Star Summer Pavilion provides us with an exclusive peek into his day.

Join Vicky Cheng, the chef-owner of one-MICHELIN-starred VEA, as he takes us to his favourite spots in Hong Kong's fishing village Tai O.

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

This affable chef has been at the helm of Cantonese fine dining restaurant Summer Pavilion for over a decade. He shares what it was like to be recognised with a MICHELIN star in the debut Singapore guide.

Recipes from his mother take centre stage for the chef every Chinese New Year.

We sit down with Penang Road Famous Jin Kor Char Kuey Teow's owner, 67-year-old Lim Chong Jin (also known as Jin Kor), about the story of how his newly recognised Bib Gourmand char kuey teow stall came to be.

Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.

Chefs Christopher Millar and Felix Chong from 1-Group try their hands at being farmers at Mayura Station in Australia to learn how its full-blood wagyu is cultivated from paddock to plate.

Executive Chinese chef Daniel Cheung of Shang Palace in Hong Kong shares his recipe for these traditional Chinese New Year goodies that represent laughter and happiness.

Chef/owner Tho Cheng Kia of Hokkien restaurant Quan Xin Yuan and Mr Lee Chiang Howe, of Teochew restaurant Huat Kee shares their traditional Chinese New Year dishes.