Collection: k.Market Dumplings & Wontons

Chef Ken Yau's Story

Ken began his career in Toronto, Canada working at Scaramouche and Nota Bene restaurants. From there, his career has taken him around the world, including the UK, to work at three-Michelin star restaurant The Fat Duck. He then helped to launch The Fat Duck in Melbourne, Australia, before heading to Hong Kong, to work at Liberty Private Works. He takes inspiration from his travels, his mother’s cooking and the joy of community.

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