With over 20 years at the restaurant, has been instrumental in its rise to Michelin acclaim; drawing from decades of mastering Cantonese cuisine, he focuses on traditional techniques with innovative twists using premium seasonal ingredients, emphasizing authenticity in dishes like abalone and stuffed crab shell while experimenting with global elements such as Japanese influences; his leadership has helped retain the restaurant's star status, blending family heritage from the 1969 founding by the Yuen family with modern refinement to deliver exceptional flavors and presentations.