Kin Min How

The Essentials In 2008, Kin Min How held the same title at Yum Cha in London. That single reference points to a career grounded in consistency rather than flourish, where skill has to travel across kitchens and keep its edge. Dim sum remains the core of that practice, with its exact timing and small margins, but his remit also covers the heat of BBQ, the speed of wok cooking, and the final precision of desserts.

Signature

His signature dishes show a chef working between recognition and adjustment. Peking Duck with Caviar and Homemade Pancakes sets a familiar preparation beside a more refined accent; White Truffle Xiao Long Bao takes a classic format and shifts it toward greater aroma and luxury; and Venison Puff suggests a crisp, layered pastry carrying a deeper savory center. Red Rice Cheung Fun brings a softer register, while Imperial Sauce King Crab with Braised Udon leans into a fuller, more generous savory weight. Taken together, these dishes show how form can be preserved while still being pushed at the edges.

In Their Words “Over the past 20 years in the kitchen, I’ve been constantly exploring the balance between tradition and innovation.” That balance is the point: Kin Min How frames the work as steady testing inside an established tradition, not escape from it. Two decades in the kitchen is a long apprenticeship to rhythm, restraint, and adjustment, and his comment places the craft where it belongs—between inherited method and the pressure to keep it moving. “I’m one of the few Chinese chefs who can handle dim sum, BBQ, wok cooking, and desserts—all at once.” It is a claim of range, but also of structure. In a field that often rewards narrow specialization, Kin Min How presents breadth as a working skill: moving across distinct techniques without losing the center, and carrying multiple Chinese kitchen disciplines with control rather than drift.