i. Biography
In Hong Kong, the working material is seafood handled without cover: local fish, live-tank sourcing, and soup built from cuts another kitchen might pass over.
The Climb
Loaf On’s kitchen in Sai Kung is built around Cantonese seafood practice, with Sam Chung serving as Executive Chef.
Today
Cantonese seafood at Loaf On keeps close to the material: fish, shellfish, broth, steam, salt, and restraint, with Sam Chung’s cooking avoiding heavy masking. The fish soup defines the house language. Humble pieces of fish, including tail and cheeks, are used for depth rather than discarded; Alain Ducasse said he would not go anywhere else to have that soup. A related version uses tomato, potato, and local fish varieties including bald glassy and sea ruffe. The construction follows home-style logic: sweetness, acidity, bone, flesh, and broth moving slowly rather than loudly. Steamed zebra mantis shrimp on egg white custard sits in the same discipline. The seafood stays forward, the custard works as a quiet base, and the technique clarifies texture rather than taking over the plate.
Signature
The signature set at Loaf On includes signature soup, steamed zebra mantis shrimp on egg white custard, Mantis shrimp in chilli and garlic, and steamed fish in sea salt.
Recognition
Recognition for the work includes One Michelin star for Loaf On (2015).
Profile updated July 2026
FAQ
Asked of Sam
What recognition has Sam Chung received?
One Michelin star for Loaf On (2015).
What is Sam Chung known for?
Cantonese seafood.
