Cheung Siu Kong

Hong Kong-born Cantonese master with over 30 years of experience. Elevated Summer Pavilion from one to two Michelin stars through his mastery of traditional Cantonese techniques combined with premium ingredients. Known for his signature dim sum and double-boiled soups, he represents the pinnacle of refined Cantonese luxury dining in Singapore.

Career

• Executive Chinese Chef at Summer Pavilion, Singapore (2015-present)
• Senior Sous Chef at The Ritz-Carlton Hong Kong, Hong Kong (2010-2015)
• Dim Sum Chef at Four Seasons Hong Kong, Hong Kong (2005-2010)