{"id":38701,"date":"2026-03-23T22:07:38","date_gmt":"2026-03-23T14:07:38","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=38701"},"modified":"2026-03-23T22:07:38","modified_gmt":"2026-03-23T14:07:38","slug":"2026-black-pearl-restaurant-guide-awards-hong-kong-chefs-with-top-honours","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=38701","title":{"rendered":"2026 Black Pearl Restaurant Guide awards Hong Kong chefs with top honours"},"content":{"rendered":"


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Similarly, Black Pearl spotlights individuals for special accolades, and this year presented two Hong Kong chefs, Vicky Cheng<\/span> and Terry Ho Kai-tung, with the master chef and young chef awards, respectively.<\/div>\n

Cheng is the chef-owner of one-Michelin-star French-Chinese restaurant Vea as well as the modern fine dining Chinese restaurant Wing, which has yet to receive any Michelin stars. The guide described Cheng as a chef who \u201c[wields] innovation as a brush, redefining Chinese cuisine\u201d.<\/p>\n

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Chef Terry Ho Kai-tung of Hong Kong\u2019s Amber restaurant was given the young chef award by the 2026 Black Pearl Restaurant Guide. Photo: Instagram\/blackpearl_restaurantguide<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Ho, who is currently the chef de cuisine at three-Michelin-star Amber restaurant<\/span> in Hong Kong, is recognised for his role in moving the needle for sustainable fine dining as a young chef, with the guide noting that Ho is \u201cmaking zero waste a culinary art [and] leading the industry towards a more environmentally responsible future\u201d.<\/div>\n
Richard Ekkebus<\/span>, the culinary director of The Landmark Mandarin Oriental and Amber, immediately posted a tribute to his protege.<\/div>\n<\/div>\n


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Read Full Article At Source <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Similarly, Black Pearl spotlights individuals for special accolades, and this year presented two Hong Kong chefs, Vicky Cheng and Terry Ho Kai-tung, with the master…<\/p>\n","protected":false},"author":1,"featured_media":38702,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[21,967,9433,1032,3569,521,5231,5441,476,75],"class_list":["post-38701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-awards","tag-black","tag-chefs","tag-guide","tag-hong","tag-honours","tag-kong","tag-pearl","tag-restaurant","tag-top","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/38701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38701"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/38701\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/38702"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}