Steve Lee

In the three years since Steve Lee arrived in Hong Kong, the head chef of Hansik Goo has made history.

In 2022, after he’d been helming the Korean fine-dining restaurant for less than 24 months, it became the first Korean establishment ever to be awarded a Michelin star, a status it maintained at this year’s ceremony in Macau, where Lee also received the Young Chef Award.

A culinary arts graduate of Gyeong-gi University (also alma mater of his role model, Hansik Goo chef-owner Mingoo Kang), Lee first found his gastronomic footing with Australia’s Bentley Restaurant Group, where he developed his skills and cooking philosophy in several of its kitchens. But it was in Hong Kong that he flourished and became one of the industry’s most exciting and promising young talents, partly by reuniting with his own cultural heritage.

“As a chef specialising in Korean cuisine, which is rooted in my cultural background, I feel incredibly proud and honoured to have the opportunity to introduce the new aspect of Korean food,” Lee says. “At the same time, I have a deep respect for the local food culture, which includes local produce, cooking methods and even eating habits. Over the past three years in Hong Kong, I’ve made the effort to learn and adapt as much as possible. I hope my efforts can contribute to the diversification of the Hong Kong dining scene and push the boundaries of Korean
cuisine even further.”

His ambitions extend far beyond this city, however. Lee says he wants to promote Korean cuisine around the world. “I’m eager to expand my culinary horizons and share the rich flavours and traditions of Korean cuisine with a global audience,” he says. “Whether it’s in a bustling metropolis or a hidden gem, my goal is to create a dining experience that captivates guests and pushes the boundaries of Korean gastronomy. Ultimately, my dream is to become a respected ambassador of Korean cuisine, showcasing its diversity and creating memorable dining experiences wherever I go.”