Best Chef – Kwong Wai-keung, T’ang Court, Langham Hong Kong: Chinese master chef serves up exquisite Cantonese cuisine with integrity and innovation

Despite having worked in the intense environment of Chinese kitchens for more than 50 years, Kwong Wai-keung, Chinese master chef at T’ang Court, The Langham Hong Kong, has no plans to retire.

In fact, with a distinct sparkle in his eyes and a passionate delivery when discussing his lengthy culinary career, he comes across as much younger than a man of 64.

His obvious love for his work and for Cantonese cuisine has seen him retain three Michelin stars for T’ang Court for the past six years, and this year South China Morning Post’s 100 Top Tables has honoured him with the Best Chef award for consistently producing exquisite and authentic Cantonese dishes.

Kwong began his culinary career as an apprentice at the age of 13. However, his natural talent was obvious to his boss at the time, who promoted him at 18. By the time he was 26 he held the role of second senior chef. “This was a very young age to hold this role,” says Kwong, but by his own admittance, it did not become more than just a job until he became a father at the age of 27.

“I am quite lucky, my career has been smooth in general. The master chef from the first Cantonese restaurant where I was working saw the intrinsic talent in me and gave me increasing opportunities to handle more advanced cooking procedures. Although he did not teach me to cook, he inspired me to be a better person and taught me the importance of integrity in cooking, and I am still influenced by him after all those years.”

The Langham Hospitality Group also recognised his abilities, giving him the top job at T’ang Court in his early thirties. “I was the youngest executive chef of a Chinese restaurant in a Hong Kong hotel at the time.”

Integrity has remained the cornerstone of the dishes served at T’ang Court. “My philosophy is to cook wholeheartedly and to maintain the integrity of the ingredients I use.”