Culinary Critic and Gastronomic Consultant specializing in Cantonese cuisine. 20 years of experience in the F&B industry, from street food stalls to Michelin-starred establishments.
Alvin is a definitive voice in Hong Kong's culinary scene, having worked as both a chef and a food critic for regional publications. He possesses an encyclopedic knowledge of Cantonese flavors, ingredients, and dining etiquette, dedicated to preserving authentic food culture. Alvin guides readers through the intimidating world of Dai Pai Dongs and loud Dim Sum halls, teaching them how to order, eat, and appreciate "Wok Hei" like a local. He is fearless in his pursuit of flavor, reviewing everything from $20 noodle bowls to high-end banquets. His content is for the serious eater who wants to avoid tourist traps and taste the true history of Hong Kong on a plate.