Chef Silas Li, executive chef of Hong Kong Cuisine, at the restaurant in Happy Valley, Hong Kong. Photo: Jonathan Wong
Chef Silas Li, executive chef of Hong Kong Cuisine, at the restaurant in Happy Valley, Hong Kong. Photo: Jonathan Wong

Hong Kong Cuisine’s Silas Li on being a private chef to Dickson Poon and doing ‘anything I want’, and why he’s now back cooking for the masses

  • Silas Li helped set up the exclusive One-ThirtyOne restaurant before being poached by businessman Dickson Poon and working as his private chef for 20 years
  • At Hong Kong Cuisine, he’s looking to level up the standard of Chinese cooking and not ‘keeping secrets’, instead sharing what he knows for the next generation

Chef Silas Li, executive chef of Hong Kong Cuisine, at the restaurant in Happy Valley, Hong Kong. Photo: Jonathan Wong
Chef Silas Li, executive chef of Hong Kong Cuisine, at the restaurant in Happy Valley, Hong Kong. Photo: Jonathan Wong

Corrected [6:37pm, 5 Oct, 2022]

  • [6:37pm, 5 Oct, 2022]

    Silas Li helped set up, but did hot help found, One-ThirtyOne restaurant.

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