Meet Lam Siu Fung, the Head Chef at RŌNIN. He’s also known as “Wasabi” ever since he put way too much wasabi in a hand roll for his boss at a previous job. Wasabi is in charge of ensuring that RŌNIN’s ever-changing menu features the best seasonal ingredients available from the market every day. He runs a tight ship but is just about the nicest Chef you’ll ever meet. Read below to learn about Wasabi’s background and his favorite foods to cook and eat!

How long have you been with the company?
I started at Yardbird for about three months, then joined RŌNIN as Head Chef when the restaurant opened three years ago.

Where are you from?
Tuen Mun, New Territories.

What path led you to become a chef?
I’ve always loved food and cooking. A relative recommended me for a kitchen job right out of high school. I’ve been in the industry ever since then.

Where else have you previously worked?
Zuma, Hong Kong Convention Centre, and Genki Sushi.

What do you love about the work you do?
The money and the women. Just kidding. I love feeding people and making customers happy.

What is the most difficult part of your job?
The fact that the menu and ingredients are constantly changing at RŌNIN.

How do you stay healthy and find balance while working long hours and nights?
I’m not that healthy, to be honest, but I try to hike. I also get together with my coworkers for a late night meal after work sometimes.

What’s your favorite dish at RŌNIN?
The Kagoshima Beef and Flower Crab with Uni.

What is your favorite thing to cook and why?
I love cooking udon for my wife and eating with her at home.

If you weren’t working in Food & Beverage, what would you be doing?
A hair stylist, maybe? That would be pretty cool.

What is your favorite thing to do on your day off?
Hanging out with my newborn son.

Outside of RŌNIN, what is your favorite seafood dish?
Deep fried Bombay duck.

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