Born in Hong Kong, began his culinary journey at age 18 and has garnered over 30 years of experience in the profession. His cooking skills are notable at many Hong Kong restaurants, including Fook Lam Moon and T’ang Court. He joined the opening team of Summer Palace in 1991 as third fryer and worked his way up to become the Assistant Executive Chinese Chef in 2014, promoted to Executive Chinese Chef in September 2017. He places emphasis on aroma, colour, taste, texture, and contrast, resulting in a distinctive flavour in his dishes compared to conventional Cantonese cuisine. While preserving the traditional art of Chinese cuisine, he experiments with new recipes and explores different ways to combine ingredients.