Billy Chung

Executive Chef / Partner Billy Chung leads Old Bazaar Kitchen - 老巴剎廚房 in Hong Kong with a methodical hand: the dish is built, not merely plated, and its character comes from controlled heat, timed service, and attention to texture from start to finish. The work is his signature, 原隻去骨海南鮮雞配香草砂鍋飯, a limited-daily, made-to-order dish that lands as a study in restraint and precision. The claypot-baked herb rice is the center of the plate, with grains kept dry and distinct while taking in chicken fat and the layered fragrance of lemongrass, galangal, and garlic. That tension between separation and depth is the dish’s structure: loose grains against savor, clarity against perfume. Billy Chung finishes it with a golden crispy rice crust, which adds the final texture the plate asks for and gives the first spoonful its crackle. Limited-daily service gives the dish its pace and its discipline. At Old Bazaar Kitchen - 老巴剎廚房, Billy Chung’s approach reads as a commitment to timing and texture over excess, letting each element stay legible on the plate. The result is cooking that is generous without blur, and exacting without strain.