Overlooking Victoria Harbour, One Harbour Road at Grand Hyatt Hong Kong evokes the elegance of a 1930s Taipan’s mansion. At its helm is Executive Chinese Chef Chan Hon-cheong, a seasoned chef with over 30 years of experience, including at the two-Michelin-starred Ming Court. Since 2017, he has led the restaurant with refined technique, a deep respect for tradition, and a commitment to sustainably sourced ingredients. Flying in from Hong Kong for the Dim Sum Gala presented by Scotia Wealth Management, we are honoured to welcome Chef Cheong as our special guest chef—bringing his signature refinement and cultural depth to this celebration of Cantonese craftsmanship and legacy.

Chef Lai Wei
Dim Sum Head Chef, Lanxuan Restaurant

With over 30 years of experience, Chef Lai Wei was named Dim Sum Chef of the Year in 2024 for his creativity and craftsmanship. Now leading the kitchen at Lanxuan Restaurant in Richmond, he offers inventive dishes like spicy beef rice rolls and steamed shrimp dumplings. Originally from Foshan, Lai began his career at 27 after moving to Vancouver in 1990. He values hard work, high standards, and urges young chefs to carry on the dim sum tradition.

Chef Steven Che
Chef-owner, Just Pizza

2024 Rising Star Chef Steven Che, in his early 30s and born in Macau, opened Just Pizza, known for sourdough crusts and inventive toppings like chicken tikka masala, cumin lamb, and Filipino breakfast with a runny egg. Before this, he launched Wild Flour Pizza Co in 2022 and worked at Scratch Kitchen. A former intern at three-Michelin-starred Maaemo in Oslo, Che learned to tell stories through food—something he now does through his creative pop-ups and reimagined Chinese dishes inspired by childhood memories.

Chef Edward Cheng
Chef de cuisine, Black+Blue

Chef Edward Cheng brings over 17 years of experience, having trained at the Pacific Institute of Culinary Arts and worked at three-Michelin-starred L’Atelier de Joël Robuchon in Hong Kong. He later cooked at Spoon by Alain Ducasse and Rech by Alain Ducasse, earning Michelin and Forbes acclaim. Influenced by French cuisine, farmers markets, and art, his inventive dishes blend refined technique with Chinese roots. For Edward, dining is more than a meal—it’s a meaningful connection between chef and guest.

Chef Jay Yip
Executive Chef, Fairchild Restaurant Group
Chef-owner, Petite Bao

Chef Jay Yip, co-founder of Petite Bao in Vancouver, is known for blending Asian street food with modern flair. Originally from Hong Kong, he trained at Le Cordon Bleu in Shanghai in 2018 and honed his craft at top Hong Kong restaurants, including L’Atelier de Joël Robuchon and Épure, before he and his wife, Chef Jessica Hui, left the fine-dining world to create approachable, inventive bao burgers. At Petite Bao, his fine-dining precision meets playful creativity, earning a reputation for bold flavours and house-made bao buns. Jay now also serves as Executive Chef of Fairchild Restaurant Group, overseeing and directing the culinary vision for its portfolio of restaurants, where he brings his signature mix of innovation, discipline, and respect for tradition to a broader stage.