Portrait of Hui Meitak
i. Biography
Hui Meitak works at Pak Loh Chiu Chow in Hong Kong, where Chiuchow cuisine sets the terms of the kitchen. The style asks for clarity in flavor and control in execution, and Hui Meitak’s role is shaped by that discipline. In a city that runs fast, the work is measured differently: attentive, steady, and centered on keeping a defined culinary tradition precise in service.
Coming Up
Today, Hui Meitak serves as Executive Chef of Pak Loh Chiu Chow, a role that requires both direction and restraint. It means holding standards across the kitchen while keeping the restaurant’s house style legible from one plate to the next. With Chiuchow cuisine as the reference point, the work stays active rather than archival: tradition is maintained through daily practice, with Hui Meitak responsible for the pace, tone, and consistency of that expression.
Where They Are Now
As Executive Chef, Hui Meitak leads the kitchen at Pak Loh Chiu Chow. The work is rooted in Chiuchow cuisine, and that grounding gives the role its shape. The emphasis is on lineage, technique, and the careful stewardship of a cuisine with a distinct voice. In that setting, the Executive Chef’s task is to direct without flattening the style, keeping the cooking recognizably Chiuchow while meeting the level of precision expected at a leading Hong Kong address.
Career - Executive Chef — Pak Loh Chiu Chow, Hong Kong
Signature
Hui Meitak's signature dishes include Black Truffle and Scallop and Shrimp Dumplings. The name points to a kitchen that can work with refinement and delicacy in the same frame, bringing ingredients together in a form that rewards close attention. As a signature, it reflects the way Hui Meitak presents his cooking: composed, exacting, and spare where it needs to be.
FAQ What is Hui Meitak's current role? As of 2026, Hui Meitak is Executive Chef. What is Hui Meitak known for? Chiuchow cuisine.
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