Sze Man Sui

The Climb

Today, Sze Man Sui is Executive Chef of Yè Shanghai, a role that puts him in direct control of a cuisine marked by Shanghai’s polish, balance, and layered depth. The title carries responsibility for flavor, execution, and consistency across service. His rise reads as accumulation rather than a leap: trust earned plate by plate, service by service.

Today

At Yè Shanghai, the work sits between tradition and presentation, where familiar dishes are framed with contemporary restraint without losing their core character. Precision and teamwork define the kitchen language around him. That is the space where his cooking sits most naturally: in clean handoffs, shared standards, and the steady confidence of a well-run brigade. As Executive Chef, he holds the restaurant’s Shanghai-cuisine identity and translates it into a dining experience that is both legible and personal.

Signature

Sze's signature dishes include Sweet and Sour Fish. The dish depends on balance: brightness against richness, crispness against gloss, restraint against indulgence. In his hands, the name points to a plate shaped by timing and a controlled finish, the kind of cooking that rewards close attention. It fits the larger direction of his work—flavor-forward, polished, and tuned to a cuisine that values finesse.

In Their Words “Guess which is pork and which is plant-based.” The line gives the dish a playful edge, and it suggests a chef interested in how diners read what is in front of them. Flavor and form are part of that, but so is perception: how expectation can be nudged, and how a plate can become a small point of conversation at the table.

Recognition

The main recognition attached to his name is the executive-chef role and the Shanghai-cuisine focus that defines it. Together, those two facts establish his position clearly: leading Yè Shanghai with a kitchen-first approach and a steady hand on a specific culinary tradition.