WHY Him? No one pulls off fusion cooking quite like Vicky. The chef established his restaurant, VEA, in 2016 with the aim of making, to use his own phrase, “Chinese and French” food, using French cooking techniques to explore Chinese ingredients and flavours. “Every dish we do has a story and the story is about Hong Kong,” Cheng said in a recent interview with Hong Kong Tatler.
Joshua and Caleb Ng
WHY them? Twins Joshua and Caleb are the co-founders of cosy Sheung Wan cafe Common Ground, a dumpling bar in Copenhagen called Gao, and—perhaps most impressively— Taste Kitchen, Hong Kong’s first restaurant incubator. Located in PMQ, Taste Kitchen hosts up-and-coming chefs and restaurants for months-long pop-ups, giving rising culinary stars a space to experiment and refine their ideas before committing to opening a permanent venue.
THAT’S NOT AL Through their consultancy, Twins Kitchen, they work with brands on projects ranging from restaurant design to finding ways to upcycle coffee grounds.
WHY her? Sometimes described as the Julia Child of Cantonese cuisine, Theresa is the founder and CEO of Dashijie, a brand that makes traditional Cantonese delicacies such as mooncakes, multiple varieties of XO sauce and pickled ginger slices, among many others. Theresa was taught her craft by the late Pearl Kong Chen, a legendary Cantonese chef who published several famous cookbooks. Janice Leung Hayes
WHY Her? #Nocharsiunolife is Janice’s Instagram hashtag, but her love of food goes far beyond humble char siu. The respected food critic has been published by the New York Times, Wall Street Journal, Eater and the Asia Tatler titles. THAT’S
NOT AL Janice’s belief in the importance of sustainable farming and local produce inspired her to establish Honestly Green, a platform connecting sustainable businesses through which she has founded a string of urban farmers markets, including Tong Chong Street Market and Poho Market.
WHY him? Craft beer has become a fixture on Hong Kong’s bar scene over the past few years and its meteoric rise is partly down to Rohit. The entrepreneur kick-started the local craft beer movement when he established Young Master Brewery in 2013, making classics such as pale ale and more experimental beers using local ingredients such as salted lime. Brews from Young Master Ales are now stocked in many of the city’s trendiest bars and five-star hotels, and earlier this year Young Master picked up the most medals of any participating brewery at the annual Asia Beer Awards.
WHY her? At an age when most of her peers were opting for the cheapest bottle from the wine list, Sarah was honing her nose en route to becoming, at 29, the world’s youngest Master of Wine. The third woman in Hong Kong to claim the title, Sarah is also an associate of the Institute of Wine and Spirits, a Society of Wine Educators certified specialist of wine, and a VIA Italian Wine Ambassador, with the latter well suited to her love of Barolo.