Leung Yu King

Today, Leung Yu King is Executive Chef of Summer Palace.

Today, Leung Yu King serves as Executive Chinese Chef at Summer Palace in Hong Kong. The post sits over a menu built on polished Cantonese classics: refinement of form, not novelty for its own sake. That same menu admits occasional outside influence from other regions. The range is controlled rather than broad — Cantonese structure first, then selective movement outward. In Hong Kong, where Cantonese dining carries real weight, the job asks for discipline, memory, and control over dishes guests expect to hold their shape.

Leung's signature dishes include soup dumpling with diced meat and abalone in young coconut, spinach noodles with dan dan sauce, stir-fried crabmeat with white pepper Singapore style, stewed pork brisket with preserved vegetables, and double-boiled melon soup with sea whelk and conpoy.

His recognition rests on duration and responsibility: a chef who has stayed with one kitchen since its first year and now holds the Executive Chinese chef role. For readers tracking Hong Kong dining through the people who keep it running, Leung Yu King’s record is brief but legible. One opening year, one long professional home, and one current post define the work.