Chef and cookbook author ArChan Chan is a rising star illuminating the future of Hong Kong’s culinary scene. Growing up amidst the bustling streets of Prince Edward and Sham Shui Po, Chan’s journey in the world of food began at home, where her grandmother’s kitchen was the stage for her earliest inspirations. Then, after honing her skills in Melbourne and Singapore, Chan returned to her native Hong Kong in 2021, on a mission to elevate Cantonese cuisine to new heights.
Chan’s work is a tribute to the flavours she grew up with and the cuisine that laid the groundwork for her journey. Reflecting on unexpected accolades from Tatler Dining in 2023, Chan says, “I am still overwhelmed by the awards we received last year [at Tatler Dining]. Ho Lee Fook was included in the Top 20 Restaurants, and I was definitely not expecting to win the Local Champion Award. What a huge honour and [show of] support for the team and myself.”
In case you missed it: How we celebrated 40 years of the Tatler Dining Guide
Regarding longevity in the restaurant industry, Chan emphasises the virtues of hard work and perseverance. “Most chefs cook because they want to share good food with their guests,” she says. “They are constantly practising, researching and learning to perfect the recipes. It is a lot of hard work behind the scenes.” On making this last, she believes that “food is art”: “We must appreciate it, preserve it and pass it on to the next generation so that the tradition will continue.”
While Chan may be in the early stages of her burgeoning career, she firmly believes that care is an indispensable quality. “Care for your team, products and guests will go a long way,” she stresses, adding that it’s also important to “be consistent, set expectations and consistently seek to improve yourself. Be a problem solver and never give up.” Chan is also excited by the diversity of the dining landscape in the city. “In my opinion, Hong Kong is one of the most vibrant cities in the world with a rich dining culture,” she says. “Locals are always out hunting for good food. We are fortunate to be able to enjoy international cuisines right here in the city, which broadens our knowledge about food. There is always something new popping up around the corner; yet at the same time, we [can] always return to the things we know and grew up with.”
READ MORE
When in Paris: Cedric Grolet shares his favourite restaurants and hangout spots in the City of Light
Singapore-based chefs share insights on what makes a sustainable dining experience
