Awarded Asia Rising Star Chef of 2025, Jayson Tang is part of a new vanguard reshaping the language of Cantonese fine dining. The youngest Hong Kong Executive Chinese Chef to earn (and sustain) a Michelin-star at Man Ho Chinese Restaurant at the JW Marriott Hotel, Tang has emerged as one of the city’s most compelling culinary talents. In a city where fine dining increasingly competes with nostalgia and innovation in equal measure, Tang’s work still stands out. Neither showy nor revisionist: instead trading in precision, seasonality and quiet reinvention, he lifts heritage Cantonese flavours into a contemporary register without losing their soul.
Born to parents who ran a dai pai dong (Hong Kong’s classic street side casual restaurants), Tang’s culinary grounding was forged in some of Hong Kong’s most exacting hotel kitchens, but at Man Ho, he refined this philosophy. Dishes such as pan-fried crab claw with spring onions in ginger foam and rice stock with caviar or roasted goose with aged dried radish reflect a meticulous balancing act: honouring centuries-old techniques while meeting the expectations of a discerning modern international palate. His menus often draw on single-origin ingredients, artisanal producers and regional micro-traditions. By instinct a custodian as much as a creator, Tang is shaping a culinary narrative that feels grounded, refined and unmistakably Hong Kong.
Your favourite local neighbourhood in Hong Kong and why?
The area around Shanghai Street from Yau Ma Tei to Jordan. That’s where you can find all kinds of kitchenware. After shopping for tools, I often grab a bite at nearby small eateries – there’s an impressive variety, from handmade dumplings and beef brisket in clear broth to curry and Hong Kong-style milk tea.
Favourite local restaurants (apart from yours)?
I really like Tuber Umberto Bombana in Tsim Sha Tsui. Chef Keith is the first Chinese chef to earn a Michelin star for Italian cuisine and has put in incredible effort that cannot be overlooked. His modern and stylish take on Italian dining is truly impressive. At JEE, Chef Oliver applies the precision of classic French techniques to deconstruct and reinterpret traditional Chinese flavours. The menu is full of intricate details and playful elements.
Local hidden gem?
Kam Ho Restaurant in a very local spot in Sham Shui Po that serves authentic Hong Kong-style stir-fried dishes with great ‘wok hei’ (breath of wok).
Tell us about growing up around food. What did your parents teach you?
I grew up at the ‘dai pai dong’ run by my parents. I began serving dishes and washing bowls at the age of eight; and by around 15, I was helping them cook noodles and make sandwiches. Although it was just a small food stall, my father maintained uncompromising standards on cleanliness and food quality. These values have rubbed off on me in how I work as a chef now. My father also loved hosting large gatherings over dinner at home and cooking with my uncles, who were also chefs. From my family, I learnt that food is not just about sustenance or flavour – it can also convey emotion and warmth.
How do you run your kitchen at Man Ho?
I lead by example. I clearly communicate my expectations for each dish to every station head and demonstrate hands-on how the finished product should look and taste. In Man Ho’s kitchen, every team member must take responsibility for their work. If a dish does not meet our standards, it will not be served and must be redone. Once all processes are systematically implemented, the quality of our dishes remains consistently high.
How did you feel earning your first Michelin-star at only 33?
At that point, I really felt I had achieved the goals I set when I entered the industry at only 20 years old. I decided to simply enjoy the journey ahead and focus more freely on creating the dishes I was passionate about, as long as our guests appreciated them. I also hope that this milestone could inspire more young people to pursue careers as chefs.
Dish that you are most proud of?
Pan-fried fish maw with almond chicken sauce or shrimp moose: it showcases an innovative way of preparing dried seafood while remaining true to the Cantonese cooking style.
As a representative of Cantonese cuisine and Hong Kong’s culinary scene, what message do you want to spread about the city and its food?
Hong Kong is renowned as a food haven, embracing diverse cultures and offering cuisines from around the world. In this small city, you can experience global flavours. With access to ingredients from across the globe, local chefs like us can experiment with different ingredient combinations and apply our culinary expertise to create really innovative dishes that surprise.
Off duty, what do you like to eat?
Steamed pork patty with dried squid cooked by my mother. Occasionally, I have dinner with my family at Hong Kong-style steakhouses, such as Tiffany Restaurant at Prince Edward.
Travel splurge you’ll never regret?
A truffle-hunting trip in Italy. I visited Alba in the Piedmont region with a group of friends. We all bought a white truffle weighing over 500 grams. We then went to a random restaurant, ordered a simple pasta dish and shaved our truffle over it.
Your top 3 cities for food in the world and why?
Hong Kong, without a doubt is one. You can find cuisines from all over the world within an hour’s drive. My second choice is Tokyo, where every restaurant takes pride in its distinct style and dedication to perfecting its dishes. I also like Paris, a true culinary hub. You don’t need to dine at Michelin-starred restaurants for great food, even the local pho there is some of the best I’ve ever had.
Where do you go for pure escapism?
Cinemas and art galleries.
Where do you go for stimulation and creative energy?
I love exploring local wet markets to feel the change of seasons, they reveal which ingredients are at their best. I also enjoy visiting large shopping malls, where the artistic window displays of luxury brands often inspire ideas for dish plating and presentation.
Where do you go when you need a creative reset?
I either sit quietly alone in my office to calm my mind or take a leisurely stroll along the Hong Kong harbour front to clear my thoughts.
Favourite hotel, anywhere in the world?
The Sanya Edition. The spectacular man-made private ocean at the centre of the hotel took my breath away.
Health or wellness routine you swear by in this industry?
Drinking plenty of water, working out and doing cardio exercises such as swimming and cycling.
Dream vacation, not yet fulfilled?
A Maldives diving trip.
