Early Roots and Multicultural Influences

Born and raised in Hong Kong, Chef DoBee Lam discovered his passion for cooking and creativity at a young age. With a Chaozhou father and Taiwanese mother, his multicultural upbringing laid the foundation for a unique culinary perspective. This diversity extends to his personal life, where his Vietnamese wife plays a pivotal role—not just as a partner but as a candid critic who challenges his ideas and ensures authenticity in his dishes. Lam's artistic flair shines through in everything from menu sketches to naming the restaurant SẾP itself, reflecting his blend of art and gastronomy.

A Global Culinary Odyssey

Lam's journey took him across the world, honing his skills over two decades. He earned his degree from the prestigious Culinary Institute of America in Napa Valley, USA, where he built a solid foundation in diverse cooking techniques. But it was his seven-year immersion in Vietnam starting in 2015 that truly transformed him. Living among local communities, he delved into regional flavors, from the imperial complexities of Huế to the rustic traditions of hill-tribe minorities. Here, he fell in love with smoky grilling methods using local woods like sugarcane, inspiring him to bring this elemental approach to urban dining.

Revolutionizing Vietnamese Cuisine at SẾP

Joining Li Xin Hospitality Management Limited in early 2022, Lam became the executive chef of SẾP, Hong Kong's first Vietnamese-Indochine restaurant emphasizing wood-fired and smoked barbecue cuisine. Located in the heart of Central, the venue opened grandly in November 2022 with an open kitchen showcasing live flames, burnt-wood interiors, and biophilic elements like bamboo. Lam rejects the "fusion" label, insisting his creations honor Vietnamese authenticity while allowing creative freedom. Signature dishes, such as reimagined bánh tôm with smoked Carabinero prawns or Gà Quay Hội An roast chicken, start from cultural history and personal memories, evolving into refined plates that evoke emotion.

The Philosophy of Fire and Patience

At the core of Lam's style is wood-fire cooking, drawn from Vietnam's tribal communities. "Fire teaches patience," he says—it's unforgiving in the heat but rewards with depth of flavor. This mirrors his life mantra: problems resolve with time and calm. In a fast-paced city like Hong Kong, Lam introduces diners to Vietnamese cuisine's vast regional diversity, moving beyond stereotypes like phở to highlight Indochinese influences with superior ingredients and techniques. His wife's "no" feedback loop keeps him grounded, ensuring dishes resonate on a personal level.

Future Visions and Lasting Impact

Lam aims to redefine perceptions of Vietnamese food, making it multidimensional and memorable. Through SẾP, he invites guests to experience light yet substantial meals that spark nostalgia and respect for tradition. As a multifaceted chef—artist, traveler, and innovator—DoBee Lam continues to push boundaries, proving that true cuisine is about emotion, memory, and the transformative power of fire.