THE ART OF FOOD
The Food Story is an aspiring dining and lifestyle organization with an objective to curate and introduce new and trend-leading concepts to the Hong Kong and China markets. We believe every concept has its own history and story. And every story translates into different tastes and personal touches. Our mission is to let our stories be your narrator and escort you to navigate to our gourmet journey. Welcome on board!
Beneath every culinary masterpiece delicately crafted in
The Food Story’s concepts, our chefs believe that food stands for more than just taste and flavour but also represent a message, a meaning, a story.
Coming from a wide range of hospitality and foodservice backgrounds,
our chefs implement their masterful techniques into sculpting different splendid and captivating cuisines into perfection, creating those astonishingly savoury dishes in each restaurant. From classic Chinese dining concept Kei Cuisine and widely acclaimed Michelin Sukiyaki outpost Hiyama to the sensual satisfaction frontier Gosango and pastry paradise Camellia, it has been our chefs’ pride to re-imagine the depiction of culinary arts to all of our dearest customers.
While polishing each and every detail of the delicacies with idyllic exquisiteness, our chefs recognise the essence of the finest cuisines lies within love and passion, infusing their devotion and unyielding sentiment
into their dishes, and present our customers with the ultimate sensational satisfaction.
To our chefs, food tells a story, of attitude, of love, but most importantly,
a story waiting for you to explore.
CHEF RICKY CHEUNG
With over three decades of experience in Hospitality Industry, Chef Ricky Cheung has always been genuinely enthusiastic about dining. Ricky sees each of his delicacies as an expression of art where he can enchant his mesmerizingly flavoursome delicacies with appetizing aroma and at the same time sculpting them into a visually astounding masterpiece, leaving his customers with the most unforgettable culinary sensational experience. Infusing with innovative elements into varies of delicate Hong Kongese cuisines, Ricky is ambitious on elevating the dining relishment on Hong Kong delicacies.
CHEF MANFUL LEE
Artisian De La Truffe
Chef Manful Lee has over 35 years of multinational culinary experience, yet Manful has always been captivated by the hypnotising charmisa flourished out from truffle. To Manful, slices of the finest truffles effortlessly elevates any refined dining moments, delighting his customers with the alluring aroma and rich flavour blooming out. In Artisan De La Truffe, Manful seeks to gospelize this fascinating culinary amusement to the public with innovative delicacies, letting customers to immerse themselves into the enchanting taste of truffle.
CHEF RYAN BRETT
Having been devoted into Japanese dining for over twenty years, Hiyama’s head chef Ryan Brett has been training and working in both Tokyo and Hong Kong, dedicated in depicting the traditional taste and presenting his guests with the perseverance and quintessence of perfecting every single delicacy. His passion for thriving towards excellence and his unyielding attitude towards impeccability is what makes him an exceptional chef. Having been invited to Hiyama restaurant in Tokyo by Mister Muneo Murakami, the president of Hiyama, Ryan delivers the authentic taste of traditional sukiyaki delicacies to our dearest customers here only in Hiyama.
CHEF TSE KONG SANG
Having been immersed into the world of culinary since his childhood, executive chef Tse has always been magnetised by the splendidness of the art of delicacy. In the eyes of the Chef Tse’s, the beauty of culinary combines the ever-changing creativity with the everlasting authenticity of traditions. When infusing innovative culinary elements with the originality of signature dishes passing throughout hundreds of decades, each and every dish can be transcended with the captivating delicateness of skills and techniques, bringing waves of extraordinary culinary satisfaction to all the picky diners in Kei Cuisine.
For more the 10 years, Kimmy Cheng has been devoted into specialising her knowledge and techiques on crafting different mesmerizing drinks. It has always been Kimmy's motivation to amuse customers with her beautifully decorated and finely prepared drinks. Alongside with her different stunningly refreshing cocktails, Kimmy has also designed a variety of alluring mocktails as every customer should be able to spend a leisure moment with a sweet and charmingly flavoursome drink, whether are alcohol-lovers or not.
CHEF TIM WONG
37 Steakhouse & Bar
Dedicated into mastering the art of fine-dining in the last 18 years, Chef Tim Wong is deeply astonished by the beauty of refined delicacies. Having the experience of working in two-starred Michelin restaurants and expertising his culinary skills, Tim has ever since been perfecting each and every dishes to his customers at its finest. In 37 Steakhouse & Bar, it is his belief to design dishes that are visually spectacular as well as sensationally flavourful that leave his customers a unforgettablly delectable experience.