From the teeming streets of Hong Kong to the sunny coasts of Australia, the culinary journey of Chef Sam unfurls like a fragrant lotus blossom.

It's a narrative tinged with the warm scent of dumplings, wafting through the air of busy Hong Kong alleyways, to the smoky notes of Chinese BBQ, gracing the shores of the Australian coast.

This Cantonese culinary wizard, with five decades of experience, offers an extraordinary fusion of the classic and the contemporary in his latest venture, Ken Long.

Hong Kong, HK

The Beginning

1959

Born and trained in the heart of Hong Kong, Chef Sam devoted his early years to mastering the intricate art of Hong Kong-style cooking. His journey began with humble dumplings, those deceptively simple yet delightfully complex parcels of culinary delight.

The mastery of dumplings, a cornerstone of Cantonese cuisine, underpinned Sam's approach to food: an insistence on the freshest ingredients, meticulous preparation, and a harmonious balance of flavours.

The whisper of the outback called Chef Sam to Darwin, where he brought a touch of Cantonese flair to a string of local Chinese restaurants. His talent continued to take him places, leading him across Australian landscapes to Melbourne and the Gold Coast, spreading his culinary magic.

Neutral Bay, NSW

The First Venture

1998

His two-decade-long stint in Neutral Bay saw him operate the well-loved Relish Noodle Star. The restaurant stood as a testament to his mastery over traditional Cantonese cuisine, garnering a loyal patronage who reveled in its comforting bowls of noodles and plates of dim sum.

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Waitara, NSW

A New Challenge

2023

But it was his recent foray into the realm of Chinese BBQ that sparked an exciting new chapter in his culinary saga. At Waitara, the lure of charcoal and wood smoke intertwines with the essence of Cantonese cooking at Chef Sam's latest venture, Ken Long. This unique, cross-cultural experiment reflects the chef's dedication to innovation and adaptability.

Ken Long offers a tantalizing menu that mirrors Sam's innovative spirit. From succulent slices of barbecued pork with a honeyed glaze to juicy roast duck, Chef Sam's expertise with the grill gives these age-old recipes a flavorful twist. Each plate is an intricate dance of smoke, spice, and everything nice - a testament to his expansive culinary knowledge, his understanding of Chinese BBQ, and his inherent talent to bring out the soul of the ingredients.

Venturing to Ken Long isn't just about savoring food; it's a journey through Chef Sam's culinary voyage - from Hong Kong's bustling streets to Australia's tranquil coastlines, from delicate dumplings to smoky barbecues. It's about experiencing a maestro who, with his heart full of passion for Cantonese cuisine, continues to reinvent himself while keeping the essence of his roots intact.

So, come and visit. Let Chef Sam's gastronomic tales unfold over plates of glistening roast meats, fragrant rice dishes, and the ambience of a lifetime devoted to the art of food. As he leaps fearlessly into the world of Chinese BBQ, you're invited to take a seat at his table and witness his passion project. It promises to be a symphony of flavors and a dining experience like no other.

Chinese bbq roast pork and chinese bbq roast duck on a white plate