group chef, Liberty Group (Forbidden Duck, Qi House of Sichuan) · 11 picks
Yong Soo-do was born in Busan, raised in Toronto and cooks in Hong Kong, where he is group chef for Liberty Group — the company behind Forbidden Duck and Qi House of Sichuan. He came up through Korean kitchens in the city, including Bib n Hops and U-Hang. His own group's restaurants are left out of the list below.
I like all the grilled meats – I don’t think anyone else does this kind of marinated Korean barbecue using a robata grill.
Said on South China Morning Post · read
They present traditional Cantonese cuisine quite well with their awesome char siu and tea-smoked yellow chicken.
Said on South China Morning Post · read
order: char siu
There’s phenomenal service but it’s casual and doesn’t break the bank.
Said on South China Morning Post · read
They’re very good, with reasonable prices and good service.
Said on South China Morning Post · read
You are always going to get a good meal there with its elevated Thai street noodles.
Said on South China Morning Post · read
order: Thai street noodles
The food and everything are always on point. The escargot and pasta dishes are really nice.
Said on South China Morning Post · read
I like this place so much, I did wedding photos here. It has that old Hong Kong vibe.
Said on South China Morning Post · read
order: wonton noodles
They use really good ingredients, serve generous portions and have a good wine selection.
Said on South China Morning Post · read
Their brunch is really nice.
Said on South China Morning Post · read
order: baba ganoush and cauliflower with preserved lemon, yogurt and tarragon
The chef, Kevin Lam, used to work with me. It’s modern Japanese with a bit of Chinese and Korean. The food is refreshing. When I went, it was mind-blowing.
Said on South China Morning Post · read
order: nori (seaweed) taco
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Published 2026-08-29