Brings over 20 years of experience in Cantonese cuisine, with a deep appreciation for refined Guangdong specialties, particularly Shunde dishes; he has dedicated efforts to preserving traditional handcrafted recipes while infusing creative interpretations to revitalize classics, using premium seasonal ingredients and meticulous techniques to achieve umami-rich, visually stunning presentations that earned the restaurant its first Michelin star in 2024 and retention in 2025, emphasizing sustainability, local sourcing, and cultural storytelling through dishes that reflect the Cheng family's heritage.