Skip to Content
Soup in a bowl placed on top of a blue plate with white noodle garnish, all on top of a yellow charger

Restaurant Team

A native to Hong Kong, Chef Cheung Siu Kong possesses more than 25 years of culinary experience. He oversees all culinary operations in Summer Pavilion, including crafting its exquisite menus. Chef Cheung delights diners with authentic Cantonese cuisine that is prepared using modest cooking techniques that bring out the natural flavour of the ingredients.

Chef Cheung joined Summer Pavilion in 2003 and is well-poised to lead the restaurant to greater heights. A father of three, he enjoys travelling with his family and drawing inspiration from the variety of cuisines encountered during his travels.

Helen’s philosophy behind the curation of Summer Pavilion’s wine list is to create synergy between the Chef’s culinary craft and the restaurant’s exquisite wine selection; whether from an internationally renowned winery or an artisan wine producer.

With eight years of experience gleaned at established restaurants such as Les Amis and La Terra, Helen is a Certified Specialist of Wine (CSW) and a Certified Sake Professional (CSP). She has also achieved the WSET (Wine & Spirit Education Trust) Level 3 Award, and is currently preparing to obtain Level 2 certification from the prestigious Court of Master Sommeliers.