i. Biography
Cheung Chi Shing moves through fine dining with the control of a chef who treats technique as part of flavor, not decoration. Across The Eight in Macau, roku in Tokyo, and Ô en Couleur, his work sits at the point where Cantonese and Huaiyang foundations meet French method. Koji and miso fermentation appear in that frame as tools of precision, used to shape texture and detail rather than to signal novelty.
Coming Up
Working across three kitchens, Cheung Chi Shing holds Executive Chef, Chinese Kitchen, at The Eight; Executive Chef at roku; and chef of Ô en Couleur. The range of those roles points to a cook who can move between different settings without loosening the line of the food. The common thread is control: measured execution, clean structure, and attention to the small decisions that carry a dish. At The Eight, roku, and Ô en Couleur, the work reads as deliberate rather than flashy. The cooking leans on clarity, with layered flavor built from restraint and exacting technique. That balance gives the food its poise, even when the compositions are dense with tradition and method.
Where They Are Now
He is Executive Chef, Chinese Kitchen, at The Eight in Macau, China, and Executive Chef at roku in Tokyo, Japan. Those positions place Cheung Chi Shing in kitchens where consistency is non-negotiable, and his reputation rests on disciplined execution. Cantonese and Huaiyang remain the base, while French technique and the use of koji and miso fermentation add texture and definition.
Signature
Cheung's signature dishes include braised supreme shark’s fin soup in brown sauce, steamed crab claw with ginger and Chinese yellow wine, deep-fried Macau sole with spicy salt, stir-fried lobster with egg, minced pork and black bean, and grilled shrimp mousse on a stick of sugar cane. Taken together, they show a chef working through contrast: richness against delicacy, salinity against sweetness, crispness against silk. The names alone suggest a careful hand, with each component placed for effect rather than excess. The result is food grounded in tradition and sharpened by exact technique, with restraint doing as much work as range.
Profile updated August 2026
FAQ
Asked of Cheung
What is Cheung Chi Shing's current role?
As of 2026, Cheung Chi Shing is Executive Chef, Chinese Kitchen.
What recognition has Cheung Chi Shing received?
Michelin Bib Gourmand (2024).
What is Cheung Chi Shing known for?
Cantonese and Huaiyang cuisines.
