Portrait of Chan Yau Leung
i. Biography
At Fook Lam Moon in Hong Kong, Chan Yau Leung built early form in a kitchen culture that valued precision, restraint, and classic Cantonese flavor. He served there as Chinese Executive Chef, a role that puts technique and consistency under constant pressure. From that base, he moved into Group Chinese Executive Chef across Fook Lam Moon (Hong Kong), Fook Lam Moon Macau, and Guo Fu Lou in Hong Kong / Macau / Central, where the work shifted from one kitchen to several at once: keeping standards aligned, reading each dining room’s pace, and holding detail steady across different service environments. Since 2023, Chan has been Master Executive Chef of Duddell's, a position that reflects long practice in a cuisine defined by discipline, seasonality, and control.
The Sunday letter
Read Made By's new profiles every Sunday.
Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.
Where They Are Now
At Duddell's (Hong Kong), Chan Yau Leung works as Executive Chef and also holds the Master Executive Chef title. The cooking stays firmly within Cantonese tradition, but it is not locked to repetition; the menu is shaped around authentic Cantonese dishes and seasonal ingredients sourced locally where possible. That keeps the food tied to the market and the weather rather than to fixed habit. The result is Cantonese cooking with clean lines and current timing: heritage handled with polish, and present-day ingredients allowed to do their part.
Career - Master Executive Chef — Duddell's, Central, Hong Kong (2023–present) - Chinese Executive Chef — Fook Lam Moon, Hong Kong - Group Chinese Executive Chef — Fook Lam Moon (Hong Kong), Fook Lam Moon Macau, and Guo Fu Lou, Hong Kong / Macau / Central
Signature
Chan's signature dishes include diao zha local chicken, Sautéed Prawn with Chicken Broth, Double-boiled Fish Maw Soup, and Crispy Stuffed Crab Shell. Taken together, they point to a cook working through balance, texture, and exacting control. The chicken dish carries the weight of familiar Cantonese comfort; the prawn and Chicken Broth pairing brings clarity and depth; the Double-boiled Fish Maw Soup shows the quieter side of the form; and the stuffed crab shell adds contrast through crunch and richness. In each case, the aim is not excess but calibration: flavors held clear, textures set against one another, and technique kept visible without drawing attention away from the ingredients.
FAQ What is Chan Yau Leung's current role? Chan Yau Leung is Executive Chef. Where did Chan Yau Leung work before? Chan Yau Leung's earlier career included Fook Lam Moon and Fook Lam Moon (Hong Kong), Fook Lam Moon Macau, and Guo Fu Lou. What is Chan Yau Leung known for? Cantonese cuisine.
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.