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. 


Ricky's Kitchen

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.


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.


Shiawase Yakitori

Impressed by the unbending demeanour of the Japanese towards culinary perfection, Chef Ching Lui was deeply impressed and has since been professionalising in Japanese dining for more than 20 years especially in robatayaki. Ching sees this style of Japanese culinary style uniquely fascinating as he and customers have an opportunity of spending a moment together, having a few warmy conversations while enjoying dishes of his finely prepared skewers, creating a harmonious and cozy atmosphere around the tables.


Mina House 

It is of Chef Ryoko Cheng's unyielding belief that pastry brings out the true essense of happiness. Ryoko has relentlessly devoted into pastry arts and tirelessly crafting different of her dessert delicacies. In Mina House, Ryoko wishes to amuse their dearest customers with different captivating desserts and tempting pastry delicacies, sending the warmest and harmonous gifts to families and children with a sweet and palatable culinary voyage.


Wagyu Vanne

Having the experience as a head chef at a well acclaimed Michelin restaurant dedicated into wagyu fusion cuisines, Chef Ken Kwok has been deeply immersed into the world of delicate culinary mastery under the leadership of a Japanese executive chef since he was young. During his stay, his impressive skills and unyielding devotion earned himself an invitation to Japan and Monaco as a guest chef where he continued surprising the diners and audience with his brilliant expertise in cookery across the borders. For over 15 years, Chef Kwok has been drilling into the art of cooking, making him into a skilful chef in Japanese, French and Italian culinary. In Wagyu Vanne, Chef Kwok once again infuses his delicate and elegant view of fine dining with Hiyama wagyu, presenting yet another alluring and captivating ultimate wagyu satisfaction to all our customers.



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.


Ricky's Kitchen

Being enthusiatic about cooking, Chef Ho Wing Ho started his culinary journey at his early 20s. He has then been immersed himself with years of Western as well as Cantonese culinary experience and is deeply inspired by Chef Ricky's attitude towards culinary learning. To Ho, delicaies can be infused with innovative elements while keeping the authentic essense, re-creating traditional culinary moments in a refreshing way.


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.


Wagyu Vanne

Wagyu Vanne’s consultant Chef Vanne Kuwahara, is highly renowned as the founder of his Tokyo’s widely acclaimed “Yoroniku” restaurant Ebisu which has been one of the Japanese celebrities’ favourites. This DJ-turned chef channels his passions towards music into creating a glamorous yakiniku culinary experience polished with luxurious and exquisite cuisines polished by the finest ingredients as well as his captivating cookery skills, seeking to take all the wagyu lovers on an unforgettably flavourful dining journey.


Kei Cuisine

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.



Graduated from the world's well-acclaimed Le Cordon Bleu in Paris, Chef Melody Wong recognised the beauty of pastry lies within the details. Having been enthusiastic over the art of pastry, Melody seeks to refine each of her masterpiece design in the slightest details, crafting the finest pastry sculptures out of her skillful mastermind. In Camellia, Melody wishes to elevate each and every exquisite dining moments with her delicately portrayed desserts and cakes, bringing a mesmerisingly flavourful ending to every savoury culinary journey.



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.






Unit G06, G/F, 9 Wing Hong Street, Cheung Sha Wan, Kowloon, Hong Kong