Traditional Cantonese cuisine is being reimagined at a wave of forward-
thinking restaurants led by a new generation of chefs. Photo: Ho Lee Fook
Traditional Cantonese cuisine is being reimagined at a wave of forward- thinking restaurants led by a new generation of chefs. Photo: Ho Lee Fook

Inside Hong Kong’s new wave of Chinese fine dining restaurants: Wing, Chinesology and Ho Lee Fook are a modern update from the banquet halls and chain outlets of the past

  • Independent Chinese restaurants are today a far cry from the cavernous halls and chain eateries of yore, taking a new approach to tradition with signature fare
  • Vea’s Michelin chef Vicky Cheng opened Wing for Chinese fine dining, as with Saito Chau at Chinesology and Archan Chan’s Ho Lee Fook by Black Sheep Restaurants

Traditional Cantonese cuisine is being reimagined at a wave of forward-
thinking restaurants led by a new generation of chefs. Photo: Ho Lee Fook
Traditional Cantonese cuisine is being reimagined at a wave of forward- thinking restaurants led by a new generation of chefs. Photo: Ho Lee Fook
READ FULL ARTICLE