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Cathay Pacific's Cathay Members’ Choice Awards 2025: Asia’s most innovative young chef
Welcome to Cathay Pacific's Cathay Members’ Choice Awards. Our annual awards celebrate the very best in travel, dining and lifestyle – as voted for by you, our global community of members.
After receiving tens of thousands of votes, we’re thrilled to share who you voted to be Asia’s most innovative young chef. Learn more about the winner who’s shaking up the dining scene, as well as the four nominees that made it to the shortlist.
Not a member yet? Join now to unlock a world of benefits, rewards and experiences – and get the chance to vote in next year’s awards.
Winner: 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.
Shortlisted nominees
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.
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