6 days ago
- Entertainment
- South China Morning Post
Red Hot Chef: on Hong Kong's take on Culinary Class Wars, 8 finalists gear up to impress the judges
Last year, Korean reality show Culinary Class Wars captivated audiences around the world, sparking global interest in Korean cuisine and proving that cooking competitions can be just as thrilling as any K-drama. Looking to capitalise on the popularity of Culinary Class Wars, which has a second season on the way soon, Hong Kong has launched its very own version: Red Hot Chef.
This new reality series features an impressive lineup of culinary talent. Chef Anh Sung-jae – a judge from Culinary Class Wars, the first Korean chef to earn three Michelin stars in Seoul, and the founder of
Mosu Hong Kong – hosts the show. He's joined by two giants of Cantonese cuisine: chef Tam Kwok-fung, of
Chef Tam's Seasons in Macau, and chef Vicky Cheng, of
Vea and
Wing fame, who serve as judges.
Out of over 100 chefs who auditioned across the city, only eight finalists made the cut, gracing our screens when the first episode of the series dropped on July 19. These culinary hopefuls, ranging from seasoned industry veterans to dynamic rising stars, are now ready to ignite Hong Kong's most anticipated cooking competition. So who will succeed, and who will get eliminated? We'll just have to see what happens in the following episodes.
Frankie Wong – Ankôma
The winner of Michelin's Hong Kong & Macau Young Chef Award 2025, chef Frankie Wong from Ankôma. Photo: Handout
At just 30, chef Frankie Wong has made a name for himself on the city's fine dining scene, recently taking home the 2025 Michelin Guide Hong Kong & Macau Young Chef Award. After sweating in top kitchens like Zest by Konishi, and Écriture under chef Maxime Gilbert, Wong opened
Ankôma in 2022 to express his own take on French-Japanese cuisine and modern fine dining. Run by a team who are all under 30, Ankôma boasts youthful energy, and serves up exquisite, vibrant dishes such as lava stone-grilled lobster tail, roasted three yellow chicken and Racan pigeon.
Deng Hua-dong – Deng G (Tsim Sha Tsui)
Chef Deng Hua-dong, Master Chef at Deng G, making dan dan noodles at his restaurant. Photo: Nora Tam
For almost half a century, chef Deng Hua-dong has devoted himself to mastering the intricate art of Sichuan cuisine and its philosophy of 100 dishes, 100 flavours. At his restaurant, Deng G, he shows that true innovation lies not in reinvention, but in refining the classics rooted in centuries of tradition.
With a strong focus on balance and precision, Deng pairs high-quality seasonal products with exacting techniques, allowing bold, robust spices to amplify rather than overpower the natural umami of principal ingredients. In Deng's hands, flavours are precisely executed and everyday classics become extraordinary.
Lau Ka-wing – Hau Tak Restaurant
Lau Ka-wing is the executive head chef of Hau Tak Restaurant in Causeway Bay. Photo: handout
In a city saturated with Cantonese eateries, Hau Tak Restaurant stands out as a hidden gem that stays true to the roots of traditional Cantonese cuisine. At the helm is chef Lau Ka-wing, who spent years at the famed 'tycoons' canteen' Fook Lam Moon before leading Hau Tak for the past 17 years.