{"id":63100,"date":"2026-06-23T14:06:43","date_gmt":"2026-06-23T06:06:43","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=63100"},"modified":"2026-06-23T14:06:43","modified_gmt":"2026-06-23T06:06:43","slug":"the-hong-kong-chef-who-quit-teaching-to-wow-paris-diners-with-cantonese-food","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=63100","title":{"rendered":"The Hong Kong chef who quit teaching to wow Paris diners with Cantonese food"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Thirty-one-year-old Luke Ng Cheuk-hang has travelled around the world in search of culinary inspiration. The Hong Kong-born chef, who is currently based in Paris, has cooked in kitchens across France, the UK, Ukraine, Japan and Hong Kong.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Yet at Chez Elisa, the Parisian bistro where Ng is head chef, it is his Cantonese dishes \u2013 such as his Yangzhou fried rice \u2013 that have earned him a loyal following.<\/p>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">\u201cNobody expected the fried rice to be this good,\u201d he says, adding that people usually associate fried rice with the versions containing peas and corn from <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">Chinese takeaway shops<\/span>. \u201cAnd that\u2019s not how we do it at all.\u201d<\/div>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">Cooking fried rice is no hard task for Ng, who has trained in Michelin-star kitchens, including France\u2019s Mirazur, which was ranked No 1 on the <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">World\u2019s 50 Best Restaurants<\/span> list in 2019. He also honed his skills at Septime in Paris, Floril\u00e8ge in Tokyo, and Kitchen Table in London.<\/div>\n<div class=\"image-inline-container e1a5rv550 css-1llrc1m e1yqhwb40\" data-qa=\"Component-renderMap-StyledDiv\">\n<div class=\"image-inline caption e1fvabeq0 css-19sk4h4 ea9pn0s0\" data-qa=\"Component-Container\">\n<figure class=\"image-inline caption ea9pn0s1 css-1qeofuq e1gf69pb0\" data-qa=\"ArticleImage-ArticleImageContainer\">\n<div data-qa=\"ArticleImage-handleRenderImage-ImageContainer\" class=\"css-bjn8wh e1gf69pb3\"><img decoding=\"async\" alt=\"Ng\u2019s dish \u201cSweet(bread) and Sour\u201d, featuring sweet-and-sour sweetbreads, wood sorrels, roasted peppers, tomatoes, onions and fig tempura. Photo: Calambour\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/23\/6145fc28-3e38-42cd-a92f-1e12562855ae_f76cf622.jpg\" title=\"Ng\u2019s dish \u201cSweet(bread) and Sour\u201d, featuring sweet-and-sour sweetbreads, wood sorrels, roasted peppers, tomatoes, onions and fig tempura. Photo: Calambour\"\/><\/div><figcaption data-qa=\"ArticleImage-DescriptionContainer\" class=\"css-1bj5zno e1gf69pb1\">Ng\u2019s dish \u201cSweet(bread) and Sour\u201d, featuring sweet-and-sour sweetbreads, wood sorrels, roasted peppers, tomatoes, onions and fig tempura. Photo: Calambour<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Ng, who started cooking professionally at 23, never intended to become a chef. He studied mathematics and education at The Education University of Hong Kong, graduating in 2017.<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3357989\/hong-kong-chef-who-quit-teaching-wow-paris-diners-cantonese-food?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thirty-one-year-old Luke Ng Cheuk-hang has travelled around the world in search of culinary inspiration. The Hong Kong-born chef, who is currently based in Paris, has&#8230;<\/p>\n","protected":false},"author":1,"featured_media":63101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[6373,809,3809,108,3569,5231,1039,16115,1058,9240],"class_list":["post-63100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-cantonese","tag-chef","tag-diners","tag-food","tag-hong","tag-kong","tag-paris","tag-quit","tag-teaching","tag-wow","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/63100","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=63100"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/63100\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/63101"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}