Sam Wong

Sam Wong

Chef Sam is passionate about life…and chief among his passions are his wife Lee, family, friends, cooking, fishing, Chinese calligraphy, history and literature.

He started with helping Grandma carry all the marketing from Chinatown when he was a small kid, pottering about the kitchen as the grand dame cooked. Small nuggets of wisdom and techniques were garnered here and there, tried out on his siblings when Mom isn’t cooking. Fishing being a past time with rewards of seafood, cleaning and cooking fishes caught became a favorite hobby, learning from a young age about the finer details of steaming fish. And also attaining a palate for the best and freshest fishes. From Grandma’s kitchen came dried Japanese abalone, fish maw, sea cucumbers and all manners of exotic and expensive foods of a Cantonese kitchen. This got him a tongue for good food at a very young age. At the same time, Sam is always challenged by his dad, who is also an avid home cook. As he started cooking for family and friends later in life, the usual compliments of his food tasting good did not really push him into doing a private kitchen until one day, his eldest uncle came. He ate the dishes and declared that it is good, which to Sam meant something, because he had always been a harsh critic. He is the eldest Uncle, and by default, ate the most of grandma’s cooking.

And so, after his wife and him bought this private landed home at Upper East Coast, and at the urging of his sis and bro-in-law decided that they should start a private kitchen in April 2016, in addition to his current business of dancing shoes wholesaling to Europe.
And here they are now.

Restaurant: Lucky House Cantonese Private Kitchen