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Alvin Leung<br />
Executive chef, Bo Innovation<br />
Hong Kong’s “demon chef ” breaks the<br />
rules with his Michelin-three-starred<br />
extreme cuisine<br />
Leung Yu-king<br />
Executive Chinese chef,<br />
Island Shangri-La, Hong Kong<br />
The Michelin-starred local chef brings<br />
authentic Cantonese dishes to the table<br />
with masterly finesse<br />
Li Shu-tim<br />
Executive Chinese chef,<br />
Grand Hyatt Hong Kong<br />
Master of Cantonese cuisine who’s all<br />
about traditional home-style cooking<br />
Christopher Mark<br />
Restaurant creative,<br />
Black Sheep Restaurants<br />
Masterminds welcoming, accessible<br />
restaurants for guests to experience<br />
culturally authentic sub-genres of cuisine<br />
Satoru Mukogawa<br />
Executive chef, Sushi Kuu<br />
This Japanese chef has a yen for<br />
handing out the sake shots.<br />
You have been warned<br />
Gerhard Passrugger<br />
Executive chef,<br />
Grand Hyatt Hong Kong<br />
Fun-loving and enthusiastic, this<br />
Austrian chef ’s personality is reflected<br />
in his fine but unpretentious food<br />
Esther Sham<br />
Chef-owner, Maison Es<br />
One woman, many hats:<br />
fashionista, yogi, cool mum,<br />
chef-restaurateur<br />
Satpal Sharma<br />
Chef de cuisine,<br />
The Chinnery & Captain’s Bar<br />
Mandarin Oriental, Hong Kong<br />
Makes some of the best British-Indian<br />
curries in town<br />
Jaakko Sorsa<br />
Executive chef, FINDS<br />
Pioneering Finnish chef who brought<br />
Nordic cuisine to Hong Kong<br />
Tam Kwok-fung<br />
Director of culinary operations,<br />
City of Dreams<br />
The Michelin-two-starred chef firing<br />
up Macau’s Cantonese cuisine<br />
Florian Trento<br />
Executive chef,<br />
The Peninsula Hong Kong<br />
This thirty-year veteran of The Peninsula<br />
Hong Kong oozes culinary finesse
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