1. Vicky Cheng
Why him? No one pulls off fusion cooking quite like Vicky. The chef established his restaurant, VEA, in 2016 with the aim of making, to use his own phrase, “Chinese and French” food, using French cooking techniques to explore Chinese ingredients and flavours. “Every dish we do has a story and the story is about Hong Kong,” Cheng said in a recent interview with Hong Kong Tatler. VEA is currently featured in T.Dining's Top 20 Best Restaurants list.