Step inside 3 Hong Kong chefs’ and restaurateurs’ kitchens at home

The dining room adjoins an area created for prepping and hosting; its features include an island, silverware and glassware tastefully displayed on shelves and fresh flowers. When friends and family gather for casual dinners, they converge around the island, where dishes are served buffet-style. It is also where Sham’s dog can rest and relax—there is a nook made for the pet. The dining table, which expands to seat 14, is perfect for gatherings that mirror the convivial spirit of Maison Es.

This space leads to the kitchen, the design of which is inspired by what Sham refers to as the “service flow” in restaurants. There are two sinks for different tasks: one is part of a food prep area, which comes into view as you enter; in a corner to the right is the second, where dishes are cleaned. In the centre of the space is another island, where Sham and her young family enjoy breakfast.

By combining professional efficiency with the warmth of a family home, Sham has created a space that reflects her belief that the best meals are about more than just food—they’re about connection, creativity and the joy of breaking bread together.

The head of Heimat by Peter Find, one of the city’s few German fine-dining restaurants, doesn’t leave cooking behind when he wraps up at work. “I know a lot of chefs don’t cook on their day off, but I have always liked doing it.”

Find’s home kitchen, which is located on the lower floor of the duplex he shares with his family, is made to accommodate the demands of cooking both hearty Cantonese stir-fries and rich European roasts. “We wanted to upgrade the kitchen so that it suits the cooking of east and west,” he says.

Space for a wok was a must, as was an oven. “It’s not just for baking cakes—[but also] slow-braised dishes and stews.” There is ample food-prepping space by the stoves, which is positioned next to a window with expansive green views. Upstairs, the formal dining room is positioned next to a small kitchenette, where Find sometimes whips up breakfast.

Find sees his home kitchen as a creative sanctuary. “At home, you can try [making] a dish that you wouldn’t have time for at work.” Curiously, the chef finds cooking relaxing—“because you have to concentrate”. But perhaps the real appeal lies in the process itself: “When I cook, I cook elaborately.”

Shirley Kwok has built a career around creating wholesome, organic desserts at The Cakery, and her home kitchen is a natural extension of this passion.

“At home, I spend the most number of hours in the kitchen; I always cook for our kids,” she says. “So I feel this space is very personal to me.”

Kwok renovated the space, originally an enclosed kitchen, to create an open-plan layout that fosters better interaction with family and friends.

It marries functionality with minimalist aesthetics, reflecting her love for baking and thoughtful design. Kwok says that she often cooks right up until her guests arrive—or even after. “I don’t want to miss out [while cooking]—so that’s why I thought an open kitchen was important.”

Features include an ample prep space—both on the island and by a window; efficient storage to keep the area uncluttered; and, most importantly, a large oven—an essential for her baking pursuits. The kitchen island, which adjoins the dining table, also has hidden features like sockets—a set-up that allows Kwok to work on her laptop.

The space also holds special memories for Kwok. “During Covid, my daughters and I baked together a lot— what else was there to do? We took a lot of videos while we baked. [My daughters are] much bigger now and those moments created some really nice memories.”

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