Kenny Chan Kai Tak

Chef Kenny Chan is the scion of a prominent Sichuan gourmet food family that also operated a major chilli bean paste business. Not surprisingly chef Chan has been deeply influenced by members of his family who were all involved in the culinary field. His dedication to learn extensively about Chinese cooking has made him a pride in Sichuan and Guangdong cuisine preparation.

Chef Chan is known for his expertise in Sichuan cuisine. During 50 years of culinary journey, he joined the Chinese Bank Restaurant in 1969 and later served at Fung Lam Restaurant. During the 70s, chef Chan worked at many renowned local Sichuan restaurants, including Szechuan Lau Restaurant and The World Trade Centre Club at The Excelsior. In the 80s, he served overseas in Jakarta, Kuala Lumpur, Bangkok, Singapore, and Canada to broaden his culinary horizons. From 1988 to 1991, he was invited to come back to his home base, Hong Kong, served as the master chef at the Jade Garden Restaurant, and Shanghai-Shanghai Restaurant in the Ritz-Carlton before joining Ah Yat Abalone Forum Restaurant in Indonesia.

Recognised as Hong Kong’s premier Sichuan eatery, he was the executive chef of Yun Yan and selected to be the featured dining venues in the “Bib Gourmand” section of the Michelin Guide HK & Macau 2009 and 2010. He joined Sichuan Lab in 2019 to introduce a new exciting, experimental gastronomic experience to Hong Kong, updating and infusing classics of Sichuan dishes with contemporary dining elements. Sichuan Lab presents a marvellous array of authentic flavours plus a selection of hot pot delicacies, all accompanied by a menu of superb cocktails, sakes and wines. There is also a fine selection of world-class coffees crafted by Hong Kong’s first ever innovative coffee brewer in restaurant sector. Sichuan Lab has been recognized by T. Dining as one of the Best Restaurants in 2020.

Chef Chan’s culinary achievements were widely recognized with an invitation by Hong Kong and China Gas Company Limited for him to design a menu for its Chinese cookbook in the 1970s, and he also won the First Prize in the 1998 Dishes Design Competition.

Chef Chan was also named Chef Rotisseurs by The Chain des Rotisseurs in 2004, a very rare honour bestowed on a top chef in Hong Kong and around the globe. His reputation for excellence extends to serving royalty where he has cooked for various members of the British Royal Family, including the Prince of Wales and Duke of Edinburgh.