{"id":48066,"date":"2026-04-28T14:26:49","date_gmt":"2026-04-28T06:26:49","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=48066"},"modified":"2026-04-28T14:26:49","modified_gmt":"2026-04-28T06:26:49","slug":"a-british-canadian-chefs-nod-to-hong-kong-childhood-at-2-michelin-star-london-restaurant","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=48066","title":{"rendered":"A British-Canadian chef\u2019s nod to Hong Kong childhood at 2-Michelin-star London restaurant"},"content":{"rendered":"


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When it comes to cooking, chef Jeremy Chan refuses to be boxed in.<\/p>\n

At Ikoyi, the two-Michelin-star London restaurant he co-founded in 2017, his creations don\u2019t sway towards West African cuisine, despite having borrowed the establishment\u2019s name from his co-founder\u2019s hometown in Lagos, Nigeria.<\/p>\n

Nor does the food overtly tell of Chan\u2019s international background \u2013 born in Britain to a Chinese father and Canadian mother, he grew up between Hong Kong, Canada and the United States. Instead, it is a restaurant that firmly reflects Chan\u2019s totality of cultures.<\/p>\n

Yet on the night of April 23, Chan, 39, went back to his roots and cooked a menu inspired by his memories of Hong Kong, the city where he spent the first eight years of his life.<\/p>\n

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\"Chef<\/div>
Chef Jeremy Chan grew up between Hong Kong, Canada and the US. Photo: Ikoyi<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Goodbye finance, hello food<\/h3>\n

After leaving a career in finance at age 26, Chan began to cook professionally, gaining experience through staging at restaurants such as Noma in Copenhagen and The French Laundry in California.<\/p>\n<\/div>\n


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

When it comes to cooking, chef Jeremy Chan refuses to be boxed in. At Ikoyi, the two-Michelin-star London restaurant he co-founded in 2017, his creations…<\/p>\n","protected":false},"author":1,"featured_media":48067,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[14523,21540,9433,3061,3569,5231,1833,12370,476],"class_list":["post-48066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-2michelinstar","tag-britishcanadian","tag-chefs","tag-childhood","tag-hong","tag-kong","tag-london","tag-nod","tag-restaurant","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/48066","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=48066"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/48066\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/48067"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=48066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=48066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=48066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}