Cover Justin Yang brings a new take on Min cuisine to Hong Kong with his new restaurant, Quan (Photo: courtesy of Quan)
Justin Yang brings a new take on Min cuisine to Hong Kong with his new restaurant, Quan (Photo: courtesy of Quan)
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Chef Justin Yang shares his culinary journey, cuisine and philosophy ahead of the opening of Quan, his first restaurant in Hong Kong
The rise of Chinese fine-dining has settled into a steady rhythm. Across the country and around the world, established Chinese chefs are finally receiving the international recognition they deserve, while emerging talents are carving out new ways to express the refined craftsmanship of diverse regions. Tradition grounds this momentum, while innovation, adaptation and cross-cultural influences breathe new life into centuries-old culinary traditions.
Among the new guard is Justin Yang, a Fujian native who first began his career in Quanzhou, a region of China surrounded by mountains and the sea. Min cuisine, the Fujianese regional fare that prioritises freshness, umami and nourishing plates, is his forte. Still, Yang has found new ways to express his roots after helming kitchens within Chengdu’s bold, fiery flavours and Shanghai’s refined plates. This innovative drive has also earned the 32-year-old chef second place on the popular Chinese reality cooking series The Divine Dish (also known as Chef of China / 一飯封神).
Now, this journey has landed Yang in Hong Kong, where the chef hopes to establish a rendition of Min cuisine entirely his own, ready to be savoured by palates from all corners of the world. We sat down with Yang ahead of the opening of Quan to find out more about his journey, philosophy and what he hopes to bring to Hong Kong and its diners.
Read more: A first look at Vicky Lau’s new Tate
Above Yang photographed in a restaurant in Quanzhou (Photo: courtesy of Quan)
Above Quan sits inside the fifth floor of CCBT Tower in Central (Photo: courtesy of Quan)
Yang photographed in a restaurant in Quanzhou (Photo: courtesy of Quan)
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Tell us about your journey
I’ve been in this industry for over ten years. I started with Cantonese and Fujian cuisine, so right from the beginning, I had my own ideas. In recent years, I’ve been crafting a style of my own, aiming to differentiate it from what’s available on the market while ensuring it appeals to diners. For example, when I was in Chengdu, I combined Fujian cuisine with local cuisine at my restaurant Fu Man Lou, which gradually evolved into a “midnight kitchen” home dining concept (a Hokkien fine-dining restaurant that only opens at 9pm and serve a seasonal menu) that became popular in the city.
Above Crispy fish maw with aged sweet vinegar (Photo: courtesy of Quan)
Above Chef’s crispy eel with lemon glaze (Photo: courtesy of Quan)
Crispy fish maw with aged sweet vinegar (Photo: courtesy of Quan)
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What is your culinary philosophy?
I love travelling to different places and integrating local ingredients and regional flavours into my cooking. I want my cuisine to be a blend, yet cohesive, rather than strictly sticking to a single isolated regional cuisine whenever you enter a new city.
See also: The world thinks it knows Chinese food. A new generation of chefs proves otherwise
Above Serviette embroidered with Quan’s logo (Photo: courtesy of Quan)
Above Yang at the banyan tree outside PMQ, Sheung Wan (Photo: courtesy of Quan)
Serviette embroidered with Quan’s logo (Photo: courtesy of Quan)
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Tell us about the concept for Quan
I’m from Quanzhou, and we named the restaurant Quan. The character itself has a water radical, and water symbolises flowing wealth. I like the name because it carries great meaning. But the restaurant won’t strictly serve traditional Quanzhou cuisine. I want to present something new using exceptional ingredients from different Chinese regions, adapting them to the Hong Kong palate and presenting dishes with an international flair.
There’s also a story behind the restaurant’s logo, the banyan tree. To me, the banyan tree represents resilience, vitality, and a posture that is upright and steadfast. That reflects the spirit of the brand. We hope the brand will continuously thrive and grow into something enduring, something that can take deep root in Hong Kong and expand beyond the city in the future.
Above Braised red-spotted grouper with hot oil drizzle (Photo: courtesy of Quan)
Above Justin's Buddha Jumps Over the Wall (Photo: courtesy of Quan)
Braised red-spotted grouper with hot oil drizzle (Photo: courtesy of Quan)
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What can we expect from the menu?
The menu revolves around ideas and concepts I’ve accumulated over the years, combined with the culinary style of my Chengdu “midnight kitchen”. For private dining rooms, we offer a fully tailored experience based on our guests’ preferences, while the main dining room will focus on set menus.
Now that I’m in Hong Kong, I want to work with the city’s seafood and apply diverse cooking techniques to bring a sense of surprise and excitement to local diners. I hope the flavours will be complex and well-rounded, something that steers slightly away from conventional, overly familiar tastes. I also hope to establish my own chef’s table that serves as my laboratory, where guests can truly experience my philosophy, my vision and my way of expression.
Quan
Address: 5/F, CCB Tower, 3 Connaught Road Central, Central, Hong Kong
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
