A young but seasoned Cantonese chef with roots in a family dai pai dong, has risen from helping at his parents' street stall to earning a Michelin star for Man Ho since 2021; trained in traditional techniques, he takes a creative approach to classics, blending heritage flavors with premium ingredients and innovative presentations to elevate Cantonese cuisine, focusing on rich broths, precise executions, and seasonal elements while honoring his personal journey from humble beginnings to fine dining excellence.