i. Biography
Paul Tsui’s profile is concise, but the facts carry weight: a chef trained in a structured academic setting and defined by a long-running post in one of Hong Kong’s notable dining rooms. Since 2016, Paul Tsui has been Executive Chef of Above & Beyond in Hong Kong, and that appointment is the central point around which the rest of the record is arranged. In a city where service can move quickly, his career reads as steady, deliberate, and built on technique.
The Path
PolyU Graduate School (LSGI) sits at the base of Paul Tsui’s working method. That training points to a practice shaped by precision and structure, qualities that fit a career organized around clarity rather than breadth. The record is compact: education first, then a defining leadership role in Hong Kong. Since 2016, Paul Tsui has served as Executive Chef of Above & Beyond. That tenure is the key fact in his professional profile. In kitchen terms, longevity can signal consistency, control, and familiarity with the pace of service, and Tsui’s career is framed by exactly that kind of sustained responsibility.
The Work Today
Above & Beyond remains the defining appointment in Paul Tsui’s record. As Executive Chef, he leads the kitchen he has held since 2016, shaping the daily tempo of service and the restaurant’s overall kitchen discipline. The role is straightforward in description, but clear in implication: he is accountable for the rhythm, order, and execution of the operation. That kind of continuity matters in a dining room. At Above & Beyond, leadership is measured through timing, consistency, and the ability to keep the kitchen aligned day after day. Tsui’s present work is anchored in that steady practice.
Signature
Paul’s signature dishes include Canadian Wok-fried lobster with Egg White and Black Truffles and Garoupa Fillet and Pork and Crispy Rice in Fish Broth. The first relies on contrast: lobster, Egg White, and Black Truffles brought together in a single composition. The second works in a different register, combining Garoupa Fillet, pork, and Crispy Rice within Fish Broth. Taken together, the dishes point to a kitchen interested in balance, texture, and careful arrangement.
Acclaim
The clearest marker attached to Paul Tsui’s career is his role as Executive Chef at Above & Beyond in Hong Kong. That title is the public record’s main signal of standing, and it captures cleanly: a chef with a defined education, a long-held post, and a sustained presence inside one restaurant kitchen.
Profile updated August 2026
FAQ
Asked of Paul
What is Paul Tsui known for?
His profile is centered on his role as Executive Chef of Above & Beyond in Hong Kong, a post he has held since 2016.
Where did he train?
Paul Tsui trained at PolyU Graduate School (LSGI).
What are his signature dishes?
Canadian Wok-fried lobster with Egg White and Black Truffles and Garoupa Fillet, Pork and Crispy Rice in Fish Broth.
What defines his career record?
A concise public profile: formal training, then a sustained Executive Chef role at Above & Beyond.
What is Paul Tsui's current role?
As of 2026, Paul Tsui is Executive Chef.
Where did Paul Tsui train or study?
Paul Tsui trained at PolyU Graduate School (LSGI).
