Founded in 2013 by Chui Wai Kwan, heir to the legacy of Fook Lam Moon, Seventh Son Restaurant is treasured as one of the few remaining strongholds where the full breadth of Cantonese banquet delicacies can still be experienced at their most authentic. With branches in Hong Kong, Shanghai, Beijing, and Tokyo, it has become a dining destination for those who seek the true taste of Cantonese culinary craftsmanship.

Seventh Son is devoted to the essence of Cantonese feasting—abundant yet precise, sumptuous yet disciplined. From live seafood to premium dried delicacies, every dish is prepared with meticulous attention to flavour, texture, and timing. This is not reinvention, but preservation at the highest level: the continuation of a culinary language honed through generations.

The restaurant’s most iconic dish is the Barbecued Whole Suckling Pig, famed for its “sesame-crisp skin.” Through patient basting and open-flame roasting, the skin transforms into a golden, paper-thin crackle that is aromatic yet free of excess fat. Served in three stages—skin, carved leg slices, and ribs—it remains a banquet centerpiece that embodies both technical mastery and celebratory grandeur.