CHUI Wai Kwan is the youngest son of Chui Fook Chuen, founder of Fook Lam Moon. When members of the family decided to chart their separate courses in continuing the legacy left behind by their father, Chui started Seventh Son, a reference to his position amongst his brothers and sisters.
Chui was the only of his siblings to serve as apprentice to his late father. The younger Chui began work in his father’s kitchen when only 14 (the very same age his father started working). Like so many arts and crafts, cooking is best learnt by following a master.
The founder of Fook Lam Moon had great confidence in his youngest son, teaching him how to perfect his slicing and cutting skills, passing on traditional and signature recipes, and how to select the best ingredients, including dried delicacies such as abalone, fish maw, and shark’s fin (our publication does not recommend shark’s fin dishes as we are against the slaughter of sharks just to produce this ingredient).
Those were early days when Fook Lam Moon was still a catering business and not yet a restaurant. Clients who sought out their banqueting services were the elite, rich and famous of Hong Kong. The first Seventh Son in Hong Kong is on Lockhart Road, the very same stretch the original Fook Lam Moon opened in 1972 (before later re-locating to Johnston Road in 1985).
Today, there are five Seventh Son restaurants in Shanghai, Tokyo, and Hong Kong.
3/F • The Wharney Guang Dong Hotel • 57-73 Lockhart Road • Wan Chai
家全七福酒家 • 灣仔駱克道57-73號華美粵海酒店3樓
