CHEF WONG YIU POR

Chef Wong Yiu Por was born in Dongguan, Guangdong, where he joined the business since he was 15 years old, for more than half a century. Known as “Por Gor”, Chef Wong has worked as dim sum master in numerous well-known traditional Chinese restaurants, Heichinrou, Metropole Hotel, and Pak Loh Chiu Chow Restaurant. He later joined China Tang and Michelin One Star Chinese Restaurant, Island Tang where he was the supervisor of dim sum. Coming out of retirement after cooking for over 50 years, he is now our dim sum master in Nove.

 

Por Gor believes that hard work is the key to success. In order to keep up with trends, he actively participates in culinary exchange with different chefs which stimulate his ideas to create new dim sum dishes. His cooking style is to combine traditional dim sum craftmanship and innovation, focuses on every detail of processing, from ingredients, seasoning, and the final product.

CHEF CHAN HING KEI

With more than thirty years of cooking experience, Chef Chan Hing Kei has a solid foundation and has previously worked in different well-known Chinese restaurants. He was the Executive Chef of the well-known Beijing Miezhou Dong Po Hotel Group where he mainly focused on developing new business across the Mainland China.  During this period of time, Chef Chan had been promoting the Hong Kong-style Cantonese cuisine there and had broadened their local food culture.

 

He constantly refines and studies the cooking methods such as "stewing, brewing, braising and steaming". His mastery in Cantonese cuisines has been widely recognised by the popularity of his best-cooked dishes, such as Double Boiled Matsutake Mushrooms with Soft Turtle Rim and French Pigeon, Stir-fried Elm Fungus with Pork Jowl, Sautéed Squid with Dried Shrimp and Vegetable and Sizzling Beef Ribs in Clay Pot.