DUDDELL’S 都爹利會館 - Chinese
1 Michelin Star
Li Man-Lung joined Duddell’s Hong Kong as the Executive Chef in the summer of 2019, bringing over 14 years of experience in fine Cantonese and Michelin-starred kitchens throughout Hong Kong and Macau. Prior to joining the 1-Michelin-starred Duddell’s Hong Kong, Chef Li honed his skills at world-class establishments such as 1-Michelin-starred Lai Heen at The Ritz-Carlton Macau in 2018, a career-defining moment in time where he quickly rose from Sous Chef to Chef de Cuisine within a year.
Before that, Chef Li’s valuable stint at 2-Michelin-starred Tin Lung Heen at The Ritz-Carlton Hong Kong saw him working alongside Executive Chef Paul Lau Ping Lui for 10 years. All chefs have to start from somewhere, and Chef Li’s culinary career officially kicked off at 1-Michelin-starred Yee Tung Heen at The Excelsior Hong Kong back in 2005, where he first began his creative exploration of modern Cantonese cuisine.
“I hope to introduce a new dimension to the kind of food that we are all familiar with; to inject a new level of energy, modernity and finesse to the cuisine at Duddell’s Hong Kong while harnessing all that I’ve learned through my experiences,” says Chef Li Man-Lung. “In terms of my menu focus, I have a deep appreciation and love towards seafood, as this is my favourite food inside and outside of the restaurant due to its incredible flavour and versatility. I hope to showcase a larger variety of seafood dishes in my new menu at Duddell’s.”
Driven by a time-honoured culinary philosophy, the young and passionate Chef Li creates authentic Cantonese dishes with a modern spin, using only the best seasonal ingredients sourced locally where possible. As an example of his respect for tradition and craftsmanship, Chef Li will be hand-making Duddell’s signature Chinese sauces and condiments such as X.O sauces and scallion oil from scratch. His solid cooking techniques, deep understanding of ingredients, passion for sustainability and excellent kitchen management skills create the foundation of the award-winning dishes at Duddell’s Hong Kong.
Steamed eggplant stuffed with minced pork and fish paste
Slow-cooked chicken breast with scallion and ginger