Chef
Kelvin Au Yeung
Director of Culinary, Jade Dragon
- Discipline
- Chef
- Based in
- Macau, Macau
Known for
- Three Michelin stars at Jade Dragon since 2018
- Rabbitfish soup with fish maw and caviar
- Seasonal healing soups with traditional Chinese medicine
- Iberico pork barbecued over lychee wood
i. Biography
His work has remained inside Cantonese cuisine, with Jade Dragon in City of Dreams, Macau as the fixed point. “The dishes I made were simple, but the kids loved them. Usually, I stir-fried eggs, vegetables, chicken wings and pork chops.” Kelvin has said.
The Route
Cantonese fine dining often depends on repetition inside one kitchen: station work, service rhythm, ingredient handling, and the gradual reading of standards already in place. Kelvin Au Yeung worked as a team member at Jade Dragon in City of Dreams, Macau, gaining command of that kitchen from the ground up before becoming executive chef of the same dining room.
Where They Are Now
Seasonal and premium ingredients define the Cantonese cooking at Jade Dragon in Macau, China, where Au Yeung is executive chef. The role keeps the work focused on selection, timing, and the Cantonese fine-dining register rather than a change of idiom. The current position is precise in both title and cuisine: executive chef, Cantonese, Macau.
Signature
Fish Maw in soup is a Cantonese measure of texture, clarity, and restraint. Kelvin Au Yeung is known for the signature dish Fish Maw in Rabbitfish Soup.
Recognition
Restaurant recognition here tracks the standing of Jade Dragon over time: the first Michelin star in 2014, the second Michelin star in 2016, and entry into the three Michelin star echelon in 2018 under Kelvin Au Yeung’s tenure.
Profile updated July 2026
FAQ
Asked of Kelvin
What role does Kelvin Au Yeung hold?
Kelvin Au Yeung is executive chef.
Where did Kelvin Au Yeung work before?
Earlier in their career, Kelvin Au Yeung worked at Jade Dragon.
What recognition has Kelvin Au Yeung received?
Jade Dragon entered the three Michelin star echelon (2018).
