i. Biography
Lam Suk Kiu’s leading title is co-owner of Hop Sze in Hong Kong. For a chef, that title is measured at the table: the restaurant’s Baked Pork Chop Rice is described as its signature dish and the must-order item at every table, with tea leaves smoked chicken, shrimp toast and pig lung soup with almond forming the rest of its core roster.
The Honours
The primary honour attached to Lam Suk Kiu is ownership: co-owner of Hop Sze in Hong Kong. It is a plain title, but in a restaurant built around dishes that diners are directed toward by reputation and habit, ownership is not decorative; it is the position closest to responsibility. That role is paired with a founding credit. Lam Suk Kiu is also co-founder of Hop Sze in Sai Wan Ho, Hong Kong, linking the chef not only to the running of the restaurant but to its creation. The achievement, as presented through the work, is concentrated rather than sprawling. Hop Sze is the venue, Hong Kong is the city, and the dishes are named with unusual clarity: Baked Pork Chop Rice first, followed by tea leaves smoked chicken, shrimp toast and pig lung soup with almond.
The Craft
Baked Pork Chop Rice carries the most direct weight in the kitchen’s repertoire. Described as the signature dish and noted as the must-order item at every table, it functions as the dish through which many diners encounter Lam Suk Kiu’s work at Hop Sze. The rest of the signature list gives the restaurant its breadth. Tea leaves smoked chicken sits alongside shrimp toast, while pig lung soup with almond adds another named marker to the menu’s identity. Nothing needs to be overstated. A chef’s craft can be read through the dishes a room keeps returning to, and at Hop Sze those dishes are specific enough to stand on their own: one rice dish identified as essential, three further signatures listed by name.
The Career
Lam Suk Kiu’s career arc centers on Hop Sze. The founding credit places the chef at the beginning of the restaurant’s story in Sai Wan Ho, while the current co-owner title keeps Lam tied to its continuing work in Hong Kong. That continuity matters for how the restaurant is understood. Co-founder and co-owner are not interchangeable credits: one points to the act of starting the place, the other to ongoing stewardship of it. The kitchen work remains the clearest public expression of that career. Through Baked Pork Chop Rice, tea leaves smoked chicken, shrimp toast and pig lung soup with almond, Lam Suk Kiu’s name is attached to a compact set of dishes rather than a diffuse résumé.
Signature
Lam's signature dishes include Baked Pork Chop Rice, Tea leaves smoked chicken, Shrimp toast, Pig lung soup with almond, and Sweet and sour pork.
Profile updated August 2026
FAQ
Asked of Lam
What is Lam Suk Kiu known for?
Lam Suk Kiu is known for Hop Sze in Hong Kong and for signatures including Baked Pork Chop Rice, tea leaves smoked chicken, shrimp toast and pig lung soup with almond.
What is Lam Suk Kiu's current role?
Lam Suk Kiu is co-owner of Hop Sze in Hong Kong.
Where is Hop Sze based?
Hong Kong.
