In the ever-evolving world of Hong Kong fine dining, where molecular techniques and Instagram-worthy plating often steal the spotlight, Chef Kan Wong (黃皓勤) stands as a quiet guardian of something far more precious: authentic taste memory.

As the newly appointed Executive Chinese Chef at Celestial Court, the Michelin-recommended Cantonese gem at Sheraton Hong Kong Hotel & Towers, Chef Wong is on a delicious mission. With over 35 years of experience in the city’s top kitchens, he’s reviving the bold, soul-satisfying flavors of 1980s Hong Kong — that golden era when flavor trumped aesthetics and every dish carried the unmistakable wok hei and deep umami that defined local banquet culture.

From Tai Po Wok Station to Tsim Sha Tsui Fine Dining

Born into a working-class family in Tai Po, Wong’s culinary journey began not out of passion, but a father’s clever attempt at deterrence. At just nine years old, he was put to work in the family kitchen, helping his father and uncle — both head chefs. The plan backfired spectacularly. By 15, young Kan was already commanding the wok station, the most respected and “coolest” position in any Cantonese kitchen.

That early hands-on education in premium dried seafood — abalone, sea cucumber, fish maw — became the foundation of his expertise. Today, Wong’s philosophy remains elegantly simple: “Honoring Tradition, Embracing Innovation.” He masterfully balances time-honored techniques with modern precision, sustainability, and lighter touches that suit contemporary palates without sacrificing soul.

Tasting the Past, Reimagined

At Celestial Court, Chef Wong’s debut signature offering — Chef Wong’s Epicurean Voyage Tasting Menu — is a love letter to Hong Kong’s culinary heritage. The menu showcases his signature style: premium ingredients, housemade sauces, and nostalgic flavors executed with refined technique.

Standout highlights include:

• Sautéed sliced green lip abalone with Chinese yam, local leek, and signature shrimp oil — a dish that sings with the essence of fresh, housemade seafood aromatics.
• Double-boiled fresh fish maw soup featuring conpoy and sea coconut, using advanced freezing technology for sustainability.
• Deep-fried cod with salted lemon bean sauce, achieving perfect crisp skin via Matsukasa yaki technique.
• Wonton noodles elevated with Tai O dried shrimp roe and rich three-yellow chicken broth.
• For the full experience: sautéed Miyazaki A4 Wagyu and classics like steamed sliced grouper with black mushroom and Yunnan ham.

Wong draws directly from childhood memories and decades of kitchen wisdom to recreate that elusive “old style” taste. As he puts it, he misses the era before awards and social media dictated presentation — when what mattered most was how incredible the food tasted.

Why It Matters

In a city that sometimes risks losing its culinary identity amid rapid change, chefs like Kan Wong are invaluable. He proves that innovation doesn’t mean abandoning roots. Instead, it means refining them — using better ingredients, smarter techniques, and a deeper understanding of what makes Cantonese cuisine one of the world’s greatest.

Whether you’re a local chasing nostalgia or a visitor wanting to taste the real heart of Hong Kong, a meal under Chef Wong’s direction at Celestial Court delivers more than fine dining. It offers a delicious journey through time.