Willy Ng

Today

The dining room remains central to how Ng works. His approach sits at the point where comfort and control meet: a room that moves quickly, tea that keeps flowing, and service paced so the table stays in motion without losing order. In that setting, Koi Palace is known for Chinese restaurant dining that feels approachable while still being exacting. Ng’s view is practical: a restaurant lasts when it gives guests a reliable experience and makes familiarity part of the craft.

Career - founder, Koi Palace, Daly City, California (1996–present)

Signature

Willy Ng's signature dishes include Koi Palace and Dragon Beaux. Read as a trade marker, those names point to reach rather than a single plate: a way of shaping Chinese dining as something shared across the table and recognized across settings. Ng’s signature sits in the balance between ease and ambition, with dim sum, noodles and rice treated as part of a larger restaurant language. The work is about keeping that language legible, accessible, social, and distinct without losing its base.

In Their Words “It’s very good for a Chinese restaurant with a casual dining experience like dim sum, noodles and rice.” “They're more dynamic — they're not just for the high-end.” Those lines describe a broad view of the category. Ng sees Chinese dining as capable of holding casual service and strong identity at the same time. That is where his work lands, on a model of Chinese restaurant dining that stays open, useful, and durable.

FAQ What is Willy Ng's current role? Willy Ng is chief executive officer of Koi Palace Restaurant. What recognition has Willy Ng received? Outstanding Restaurateur semifinalist (2022).