China Tang's Executive Chef Menex Cheung, started his over two decades of gastronomic journey in Hong Kong, followed by leading Chinese restaurants and banquet operations at five-star hotels across Shanghai, Beijing and Inner Mongolia, where he presided over numerous state banquets. In 2019, he was appointed Executive Chef at China Tang. Chef Cheung has mastered multiple Chinese culinary traditions, with exceptional expertise in Cantonese, Sichuan, Shandong and Beijing cuisines.

With deep respect for Chinese cuisine, particularly Cantonese traditions, Chef Cheung Yat Fung remains dedicated to advancing its artistry, continuously inspired to showcase the elegance of local ingredients while elevating Chinese cuisine in the global gastronomic landscape.

Chef Jung Ji Sun is a master of Chinese cuisine with over two decades of culinary expertise and owns a renowned dim sum restaurant in Korea. Her innovative approach and refined techniques have earned her international recognition through appearances on television and Netflix, including culinary competitions like Culinary Class Wars, Chef & My Fridge and Resophy. Today, she stands as Korea's foremost authority on traditional Chinese cuisine.

Under the visionary leadership of Chef Andrew Wong, A Wong stands as the only Chinese restaurant outside of Asia to be awarded two MICHELIN stars. The restaurant celebrates the vast culinary heritage of China, artfully weaving in influences from 14 international borders with precision, creativity and deep cultural respect.

Executive Chinese Chef Jayson Tang brings nearly two decades of culinary mastery to this one MICHELIN-starred restaurant in Hong Kong, specialising in traditional Chinese cuisine. As a Hong Kong native, he champions an authentic yet contemporary approach, skilfully weaving local culinary culture into his creations. His commitment to exceptional ingredients led to the sourcing of fresh herbs and vegetables from local farms, allowing him to showcase pure flavours through refined technique.