Ho Chee Boon

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.

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.