Mandarin Oriental, Hong Kong welcomes Wing-Keung Wong as the Executive Chinese Chef. With over 30 years of experience, Chef Wong leads Michelin-starred Cantonese restaurant, Man Wah, and the hotel’s Chinese banquet kitchen in delighting guests with delicious moments across the local culinary scene.
Chef Wong first joined Man Wah as the Sous Chef in 2011 before taking the helm of Yee Tung Heen at The Excelsior, Hong Kong in 2013. Under his tenure there, Yee Tung Heen was highly praised by gourmands from around the world and gained its first Michelin-star in the Michelin Guide Hong Kong and Macau 2018 edition. As one of the few Chinese chefs who have obtained the “Certificate of Master Chef Course in Chinese Cuisine” organised by the Chinese Cuisine Training Institute, Chef Wong has also acquired numerous culinary accolades including the “Gold with Distinction Award” and “Gold Award” in the “Best of the Best Culinary Awards” by the Hong Kong Tourism Board.
“Cantonese cuisine is about bringing friends and family together and sharing a sensory experience. If I’m able to be a part of that moment by delivering joy through my dishes, I’ve done my job,” says Chef Wong. Using only the best seasonal ingredients, his cooking philosophy is to preserve the past but embrace change. Highlights of his signature dishes include Deep-fried Sea Urchin Pudding; Wok-fried Lobster, Scrambled Eggs, Osmanthus; and Braised Chicken and Abalone in Casserole, Sundried Shrimp, Sundried Chilli.