Fook Wo Kwong was inaugurated in Shanghai on 3 March 2024. Although less than a year old when our book is published, Fook Wo Kwong is considerably more renowned that the Cantonese restaurant would seem.
The kitchen team hails from Hong Kong’s famed Fook Lam Moon – nicknamed the ‘Tycoons’ Canteen’ – and Seventh Son restaurant, the brand started by the youngest son of Fook Lam Moon’s founder (see Seventh Son • Hong Kong in this same book) when members of the family went their separate culinary ways.
Chef PANG Wah Yau counts some 40 years of experience in fine Cantonese cuisine. Born in Macau, he has worked in Excelsior Hong Kong, Flower Drum Melbourne, Fook Lam Moon
Kowloon and Tokyo. In 2004, Pang was transferred from Japan to Fook Lam Moon in Pudong Shangri-La as head chef. The restaurant garnered one Michelin star under him.
Incredibly modest, Chef Pang’s humility belies a mastery of the highest order. The dishes that find their way onto the tables of Fook Wo Kwong sing his heartfelt culinary philosopy:
“Simplicity is key and authentic flavours of ingredients must be retained.”
Michael ZHANG Yiji is General Manager of Fook Wo Kwong. He is also a Fook Lam Moon alumnus from the 1980s. Zhang has worked alongside chefs of the group in their Hong Kong, Tokyo and Shanghai restaurants.
6/F • Ciros Plaza • No. 388 Nanjing West Road • Huangpu District
福和光 • 黄浦区南京西路388号仙乐斯广场6楼
