{"id":39702,"date":"2026-06-23T05:38:11","date_gmt":"2026-06-23T05:38:11","guid":{"rendered":"https:\/\/www.europesays.com\/france\/39702\/"},"modified":"2026-06-23T05:38:11","modified_gmt":"2026-06-23T05:38:11","slug":"the-hong-kong-chef-who-quit-teaching-to-wow-paris-diners-with-cantonese-food","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/france\/39702\/","title":{"rendered":"The Hong Kong chef who quit teaching to wow Paris diners with Cantonese food"},"content":{"rendered":"<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Thirty-one-year-old Luke Ng Cheuk-hang has travelled around the world in search of culinary inspiration. The Hong Kong-born chef, who is currently based in Paris, has cooked in kitchens across France, the UK, Ukraine, Japan and Hong Kong.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Yet at Chez Elisa, the Parisian bistro where Ng is head chef, it is his Cantonese dishes \u2013 such as his Yangzhou fried rice \u2013 that have earned him a loyal following.<\/p>\n<p>\u201cNobody expected the fried rice to be this good,\u201d he says, adding that people usually associate fried rice with the versions containing peas and corn from <a target=\"_self\" class=\"e1yy41x40 ef9u0v01 css-1ankfgb ecgc78b0\" href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3297647\/how-chinese-takeaway-kid-grew-appreciate-her-familys-sacrifices?module=inline&amp;pgtype=article\" title=\"\" data-qa=\"BaseLink-renderAnchor-StyledAnchor\" rel=\"nofollow noopener\">Chinese takeaway shops<\/a>. \u201cAnd that\u2019s not how we do it at all.\u201dCooking fried rice is no hard task for Ng, who has trained in Michelin-star kitchens, including France\u2019s Mirazur, which was ranked No 1 on the <a target=\"_self\" class=\"e1yy41x40 ef9u0v01 css-1ankfgb ecgc78b0\" href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3315142\/maido-peru-tops-worlds-50-best-restaurants-list-hong-kongs-wing-chairman-place?module=inline&amp;pgtype=article\" title=\"\" data-qa=\"BaseLink-renderAnchor-StyledAnchor\" rel=\"nofollow noopener\">World\u2019s 50 Best Restaurants<\/a> list in 2019. He also honed his skills at Septime in Paris, Floril\u00e8ge in Tokyo, and Kitchen Table in London.<img decoding=\"async\" alt=\"Ng\u2019s dish \u201cSweet(bread) and Sour\u201d, featuring sweet-and-sour sweetbreads, wood sorrels, roasted peppers, tomatoes, onions and fig tempura. Photo: Calambour\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/france\/wp-content\/uploads\/2026\/06\/6145fc28-3e38-42cd-a92f-1e12562855ae_f76cf622.jpg\" title=\"Ng\u2019s dish \u201cSweet(bread) and Sour\u201d, featuring sweet-and-sour sweetbreads, wood sorrels, roasted peppers, tomatoes, onions and fig tempura. Photo: Calambour\"\/>Ng\u2019s dish \u201cSweet(bread) and Sour\u201d, featuring sweet-and-sour sweetbreads, wood sorrels, roasted peppers, tomatoes, onions and fig tempura. Photo: Calambour<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Ng, who started cooking professionally at 23, never intended to become a chef. He studied mathematics and education at The Education University of Hong Kong, graduating in 2017.<\/p>\n","protected":false},"excerpt":{"rendered":"Thirty-one-year-old Luke Ng Cheuk-hang has travelled around the world in search of culinary inspiration. The Hong Kong-born chef,&hellip;\n","protected":false},"author":2,"featured_media":39703,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[27353,27352,27354,27340,27351,4848,27345,5,3528,27339,2123,27348,27346,27338,27343,27349,27350,30,27341,22627,27344,1148,27347,27342],"class_list":["post-39702","post","type-post","status-publish","format-standard","has-post-thumbnail","category-paris","tag-lukey_in_paris","tag-calambour","tag-cantonese","tag-chez-elisa","tag-elisa-doisneau","tag-fine-dining","tag-florilege","tag-france","tag-hong-kong","tag-hong-kong-chef","tag-instagram","tag-james-sharman","tag-kitchen-table","tag-luke-ng-cheuk-hang","tag-mirazur","tag-noma","tag-one-star-house-party","tag-paris","tag-paris-bistro","tag-paris-restaurants","tag-septime","tag-social-media","tag-the-education-university-of-hong-kong","tag-yangzhou-fried-rice"],"_links":{"self":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/posts\/39702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/comments?post=39702"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/posts\/39702\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/media\/39703"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/media?parent=39702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/categories?post=39702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/tags?post=39702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}