Located in the heart of Central, Hong Kong, JIA Group’s 1 Michelin starred Duddell’s serves authentic Cantonese cuisine within a beautiful art space. In a masterful showcase of new Executive Chef Li Man-Lung and Dim Sum Chef Lau Chi-Man’s combined expertise and innovation, Duddell’s unveils a new a la carte menu focused on seasonal and sustainable ingredients.
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 this, Chef Li honed his skills at world-class establishments such as 1 Michelin starred Lai Heen at The Ritz-Carlton Macau in 2018 and 2 Michelin starred Tin Lung Heen at The Ritz-Carlton Hong Kong.
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. 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.
Lau Chi Man’s career spans 40 years of mastering the delicate art of traditional Cantonese dim sum. His current work as the lauded Head Dim Sum Chef at Duddell’s is inspired by his various travels, research and a passion for keeping the legacy alive in new and innovative ways.
In 1987, Chef Lau realised his love for the craft at Maxim’s Jade Garden, the Cantonese restaurant that pioneered Hong Kong’s unique yum cha culture. He spent his formative years training under dim sum master chefs and applied his knowledge as the Dim Sum Supervisor in kitchens across Hong Kong, Shenzhen Macau, Sendai and Tokyo. Noted stints in Hong Kong include prestigious member’s club, The China Club, and most recent role as Sous Chef at 1 Michelin starred Man Wah at Mandarin Oriental Hong Kong.
Chef Lau’s new signature dim sum items serving on the menu now include Garoupa Spicy Termite Mushroom Dumpling (HK$108 for 2 pcs), a delightfully aesthetic and lively goldfish-shaped dumpling presented to appear as if it is swimming on the plate. The dumpling is flavoured with mild spiciness to bring out the rich sweetness of the seafood filling. Other dim sum highlights include Crispy Taro Puff with Scallop, Crab Meat and Red Vinasse (HK$78 per pc), Chef Lau’s new signature 12-fold Shrimp Dumplings (HK$88) and Truffle Fried Pork Dumplings (HK$68) that can be served with regular pork or with plant-based OmniPork.
Under the newly joined forces of Chef Li and Chef Lau, a refreshed and elevated Cantonese fine dining experience awaits guests at Duddell’s.