Chinese Restaurant

Chef Kwong Kai Ming

Born into a family steeped in culinary tradition in Hong Kong, Chef Kwong began his gastronomic journey at the tender age of 10. With over 40 years of experience, he masterfully wields rare and traditional Cantonese techniques and recipes, seamlessly blending them with a modern, international culinary flair.

Chef Kwong's illustrious career has seen him bring his distinctive style to diverse destinations such as Indonesia, Hong Kong, China, Singapore, Malaysia, Bangkok, Dubai, and New York.

His tenure as a royal chef in Dubai and leadership of the Chinese restaurant at Le Méridien Hotel in Dubai underscore his culinary prestige.In 2015, Chef Kwong led the culinary team at the Waldorf Astoria in New York to establish "La Chine," a concept that transformed Chinese cuisine into a globally recognized culinary art form, earning a prestigious two-star rating from The New York Times.

Following invitations to helm the kitchens at Taipei's W Hotel and the Mandarin Oriental's Ya Ge Chinese Restaurant, Chef Kwong became a vanguard of modern Cantonese cuisine in Taiwan.

In 2024, Lakeshore Hotel enticed him back to Taiwan to take up the role of Executive Chef at the Joy Palace Restaurant in Lakeshore Hotel Hsinchu. Grounded in the rich traditions of Cantonese cooking, Chef Kwong's approach also embraces the diverse styles of Jiangsu, Beijing, and Sichuan cuisines. He skillfully integrates Taiwan's local ingredients and the nuanced elements of Hakka culture into his dishes. His culinary creations are a celebration of seasonality and locality, marking a fresh wave of international Chinese cuisine that honors the profound heritage of authentic Cantonese dishes.