Cathay Members’ Choice Awards 2025: Asia’s most innovative young chef

Chudaree “Tam” Debhakam, Baan Tepa, Bangkok, Thailand

Chef Tam is redefining Thai fine dining at the two-Michelin-starred Baan Tepa . A trailblazer in sustainability and culinary heritage, she embraces a farm-to-table philosophy rooted in local, seasonal produce and village traditions from across Thailand – elevating familiar flavours with remarkable precision.

Frankie Wong, Ankôma, Hong Kong China

At the helm of Ankôma in ​​Tsim Sha Tsui, rising star Frankie Wong draws on his Hong Kong roots and fine-dining pedigree to craft inventive, globally inspired cuisine. Blending French and Japanese influences with Cantonese traditions, he takes a produce-driven approach marked by precision and restraint – making him one of the city’s most exciting chefs.

Gary Yin, King's Joy, Beijing, China

Since taking over his family’s restaurant, King’s Joy , in 2018, chef Gary Yin has emerged as a leader in plant-based cuisine. His inventive take on Chinese cooking and commitment to sustainability have earned him wide acclaim – not to mention two Michelin stars and a Green Star for King’s Joy in 2025.

Liu Hesen, Ling Long, Beijing and Shanghai, China

Just 30 years old, Liu Hesen is something of a culinary anthropologist. At Michelin-starred Ling Long , with outposts in Beijing and Shanghai, he reimagines Chinese cuisine through a modern lens – blending Western techniques into theatrical tasting menus inspired by xian (umami). Both playful and precise, Liu is crafting a culinary style that’s entirely his own.

Sam Lui, Wendy's Wok World, Hong Kong China

A new wok apprentice is shaking up Hong Kong’s dining scene with her alter ego, Wendy. Armed with a philosophy degree and a love of kung fu films, Sam Lui – through Wendy – strives for wok hei perfection and absolute culinary purity. Her technique-driven approach and bold style have earned her fiery pop-ups a loyal following.

Credit: Elvis Chung