i. Biography
At Sha Tin 18 in Hong Kong, the work stays on the surface: heat, carving, and ingredients handled without disguise. Peking Duck is presented with live chef performance and tableside slicing; Flambé Rose Wine Barbecued Pork with Lard Rice brings flame, rice, and the scent of rose wine into the same frame. Since 2009, Ho Chun Hung has led that kitchen, applying Cantonese cooking through classical technique and ingredient integrity.
The Climb
Chinese Culinary Institute gave Ho Chun Hung the foundation for a career built on discipline and precision. Today, Ho is Executive Chinese Chef of Hyatt Regency Hong Kong Sha Tin / Sha Tin 18 (since 2009).
Today
Since 2009, Ho has served as Executive Chinese Chef at Sha Tin 18. The role extends beyond kitchen leadership to menus shaped for occasion, while keeping within the grammar of Cantonese cooking. The signatures show that balance in practice. Flambé Rose Wine Barbecued Pork with Lard Rice combines flame, wine, pork, and rice in a format also marked by live chef performance. Ingredient integrity remains the center of the work. The style is described through classical technique, careful handling of materials, and menus adjusted to events without leaving the Cantonese base.
Signature
Ho's signature dishes include Peking Duck and Flambé Rose Wine Barbecued Pork and Lard Rice.
Recognition
The dining room itself is part of the method. Signature dishes are finished through live chef performance, and Peking Duck with tableside slicing plus Flambé Rose Wine Barbecued Pork with Lard Rice put technique, timing, and service in direct view.
Profile updated July 2026
FAQ
Asked of Ho
What is Ho Chun Hung's current role?
As of 2026, Ho Chun Hung is Executive Chinese Chef.
Where did Ho Chun Hung train or study?
Ho Chun Hung trained at Chinese Culinary Institute.
What is Ho Chun Hung known for?
Refined, event-tailored menus.
