Simon Li

The Path

In Macau kitchens, Simon Li moved from sous chef at Grand Lisboa Hotel in 2006 to a later kitchen leadership role at guincho a galera at Hotel Lisboa, where discipline and detail became central to the work. Since 2008, the Head Chef seat at The Kitchen, Grand Lisboa Hotel has given Li a long runway to shape a style that keeps heritage in view while making room for contemporary technique.

The Work Today

At The Kitchen (Macau), Simon Li runs Michelin-starred steakhouse service built on premium beef and seafood sourced from around the world. The kitchen’s method is direct: ingredients are handled with restraint, so their flavor stays legible and the plate stays precise. Li’s cooking brings tradition and innovation into the same frame, giving the room a polished steakhouse register without flattening the older references beneath it.

Signature

Simon Li’s signature dish, authentic Macanese Style Portuguese Chicken, shows how memory can be carried without being overworked. The dish sits inside his broader approach: rooted in place, shaped by familiar flavors, and presented with enough control to keep the tradition clear.

In Their Words “It’s more than just a tasty dish—it’s a reflection of my roots and a vessel of emotion.”

Acclaim

At The Kitchen (Macau), the recognition attached to Simon Li follows the discipline of the room as much as the menu. Michelin-starred steakhouse cuisine built around premium ingredients asks for consistency, timing, and a clean read on flavor; Li’s work is recognized for meeting those demands while keeping the cooking personal. The distinction comes from continuity, not novelty: familiar forms are sharpened rather than replaced, and the result stays grounded while still moving forward.