Li Yuet Faat

Coming Up

The opening team at Ming Court, Cordis, Hong Kong in Hong Kong (2004–2018) was where Li Yuet Faat helped establish the restaurant’s early structure, working with the kind of steadiness that gives a kitchen its pace and its habits. From 2018, Li Yuet Faat became Executive Chef, Chinese Cuisine at Ming Court, Cordis, Hong Kong in Hong Kong, carrying the same measured control into the role. The progression is straightforward in trade terms: a long period of service, then a formal rise that follows from discipline already in place.

Where They Are Now

Cantonese cuisine is Li Yuet Faat’s specialty, with a stated focus on preserving Guangdong flavours while upholding the restaurant’s Michelin-star legacy. The work sits on a narrow line between inheritance and exactitude, where traditional methods and local ingredients are used to keep the flavour profile clear. In that frame, the craft is not only about producing refined dishes; it is also about keeping Guangdong flavour readable on the plate, with restraint doing as much work as richness.

Signature

Read together, they show a kitchen working across richness and clarity, with traditional Cantonese forms carried by controlled technique and a close attention to texture.

In Their Words “This restaurant has symbolised my authentic Cantonese cuisine, upheld through premium, local ingredients and traditional techniques.” “Lalique and Ming Court share a layering of experience, limitless innovation, and a strict demand that everything we do should reach perfection.”

Honors

The recognition here is not presented as a fixed number, but as a standard held through ingredient selection, technique, and detail. That makes the award function less as an endpoint than as a workload: the same standard has to be earned again in each service. He has also described a shared demand for precision beyond the kitchen itself: “Lalique and Ming Court share a layering of experience, limitless innovation, and a strict demand that everything we do should reach perfection.” In that reading, recognition comes through repetition and consistency, with the craft carrying forward because it is kept exact.