i. Biography
Cheung Yat Fung leads the kitchen at Chao Shang Chao in Beijing, where Chaozhou cuisine is framed through a Modern Teochew, or Chaoshan, fine-dining idiom. Hong Kong-born, he works with a style that reads as disciplined, polished, and measured—traits that match the pace of his ascent and the precision required to carry regional cooking into a contemporary room.
The Climb
At Ji Pin Court in Shanghai, China (2016–2020), Cheung Yat Fung spent a formative stretch in charge of the kitchen, using the post to tighten technique and define the exacting sensibility that later became central to his work. The period was about calibration rather than display: building confidence step by step, refining control, and shaping a voice capable of presenting the nuances of Chaozhou cooking with clarity. The result was a style that had settled into its own terms by the end of the run—precise, composed, and attentive to fine-dining demands without losing contact with culinary tradition. The move to Executive Chef at Chao Shang Chao (Chaoyang) in Beijing, China (from 2020) marked a clear progression in Cheung Yat Fung’s career. The role placed him in a kitchen aligned with his strengths and ambitions, giving him a larger platform for contemporary Chaoshan cuisine. Read that way, the appointment reflects a career built in sequence: each stage reinforcing the last, each title widening the scope of the work and the authority behind it.
Today
At Chao Shang Chao in Beijing, Cheung Yat Fung’s Executive Chef role centers Chaozhou cooking and Modern Teochew, or Chaoshan, fine-dining work. The kitchen functions as a place where regional technique is translated into a refined dining format without flattening its character. His approach is practical and disciplined: preserving a culinary language while organizing it for the present through structure, restraint, and clear composition.
Signature
Cheung's signature dishes include Stuffed pigeon leg with assorted seafood in spicy sauce and Braised fish maw with Chiuchow aged pickled radish. Taken together, these dishes show two registers of the same kitchen. Stuffed pigeon leg with assorted seafood in spicy sauce points to layered construction, with richness and heat kept in balance through close control. Braised fish maw with Chiuchow aged pickled radish moves in a quieter direction, leaning on texture and the character of a preserved ingredient with regional weight. Both suggest a kitchen that builds flavor patiently and finishes with control rather than excess.
Recognition
Cheung's honors include Michelin 3-star status, Michelin 2-star recognition for Chiuchow cuisine, 3 Knives, and Gold Medal, Chinese Cuisine World Championship. These honors place Cheung Yat Fung within a field of established culinary benchmarks. Michelin 3-star status, Michelin 2-star recognition for Chiuchow cuisine, 3 Knives, and Gold Medal, Chinese Cuisine World Championship together indicate work that has been measured across more than one standard of distinction. They point to consistency, precision, and sustained attention to the traditions and working demands of his cuisine.
Profile updated July 2026
FAQ
Asked of Cheung
What is Cheung Yat Fung's current role?
As of 2026, Cheung Yat Fung is Executive Chef.
Where did Cheung Yat Fung work before?
Cheung Yat Fung's earlier career included Ji Pin Court and Chao Shang Chao (Chaoyang).
What recognition has Cheung Yat Fung received?
Michelin 3-star status (2024).
