Portrait of Ho Chee Boon
i. Biography
The Path
Modern Cantonese service here is built on movement across markets: Ho Chee Boon’s route runs from Malaysia to Hakkasan, then to the United States to launch Hakkasan New York and other U.S. Cities, and later to Empress by Boon in San Francisco, where he has shaped a seasonal modern Cantonese menu. Ho Chee Boon’s earlier work as former international executive chef at Hakkasan set a clear operating style: precise, ambitious, and built for a multinational restaurant group.
The Sunday email
Read about chefs like Ho Chee Boon in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
Signature
The menu language associated with Ho’s work includes Ibérico ham XLB, crispy pumpkin puff dumplings, crab-filled XLB, and rojak.
In Their Words “My work has always been to push Cantonese cuisine forward while keeping its roots intact, and this project gives me that room.” “I took on Bangkok for the chance to bring a fresh reading of Cantonese fine dining to the city.”
Acclaim
Ho’s honors include Michelin-starred.
FAQ
Asked of Ho
What is Ho Chee Boon's current role?
As of 2026, Ho Chee Boon is Chef behind Empress by Boon of Empress by Boon.
Where did Ho Chee Boon work before?
Ho Chee Boon's earlier career included Hakkasan.
What recognition has Ho Chee Boon received?
Michelin-starred.
Favorite Places
Recommended by Ho
The Sunday email
Read about chefs like Ho Chee Boon in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.