Kang Yang

Training at Xia gave Kang Yang a working base in precision and restraint. That early kitchen experience reads less like a grand start than a practical apprenticeship, one built on repetition, attention, and control. Since 2018, Kang has served as Executive Chef of Xia, a position that requires the daily management of service, consistency, and the restaurant’s identity. The work demands continuity as much as command, and his tenure suggests both.

Since arriving in Xiamen from Jiangsu in 2018, Kang Yang has shaped his career within the pace of Xia. As Executive Chef since 2018, he works in a register of fine dining that favors measured execution over display. The result is a kitchen presence defined by discipline, balance, and the kind of accumulated experience that shows up in control rather than flourish.

Chilled peanut sweet soup is one of Kang Yang’s signature dishes. The dish points to a style that values composure and precision, with a clear interest in contrast and texture. Within his body of work, it stands as a direct expression of restraint applied with care.

Michelin Plate and Black Pearl 1 Diamond are among Kang Yang’s honors. Those recognitions place Xia and its Executive Chef within the current vocabulary of culinary distinction, reflecting steady execution and sustained craft. They also sit within a career that began with training at Xia and has continued, since 2018, through leadership in Xiamen.