The Team of China Yung

The Team of China Yung

Wai Wah Yung – Dim Sum Expert & Soul of the Kitchen

When guests say, “This tastes like Dim Sum in Hong Kong,” they’re talking about Wai Wah Yung.

With decades of experience, a refined sense of flavor, and genuine dedication, she handcrafts Dim Sum every day – dishes that don’t just taste great, but truly touch the heart.

As part of the founder family, she grew up in the kitchen and is now the creative heart of the restaurant. Her recipes combine classic Cantonese techniques with modern – and also vegan – interpretations.

In our popular Dim Sum cooking classes, Wai Wah personally guides guests from around the world: fill, fold, steam – with technique, intuition, and a warm smile. For many, it’s more than a class: it’s a true cultural experience.

Bild für Wai Wah Yung – Dim Sum Expert & Soul of the Kitchen

Chikei Yung – Craft, Nutrition & Vision

Chikei Yung is more than the face of our service – he’s the energy, precision, and driving force behind many unforgettable moments at China Restaurant Yung. As a certified nutrition coach, he brings a deep understanding of ingredients, balance, and well-being into our kitchen philosophy – indulgence with confidence. With a background in vegan nutrition and sports performance, he blends modern awareness with deeply traditional cuisine.

Guinness World Record & Live Duck Carving

Chikei holds an official Guinness World Record: in 2 minutes and 45 seconds, he expertly carved a whole Peking duck and divided it into six plates of 110–130 g each. His personal best is an astonishing 1 minute and 43 seconds – a level few can match worldwide. Today, the table-side carving is more than service: it’s a culinary performance guests remember long after their visit.

Bild für Chikei Yung – Craft, Nutrition & Vision

Xijie Li – Head Chef & Master of Southern Chinese Cuisine

Xijie Li is more than our head chef – he is the culinary architect behind many of our most beloved dishes. With deep expertise in southern Chinese cuisine – from Canton to Sichuan – he cooks with precision, passion, and a rare sensitivity for aroma, texture, and technique.

Specialty: classic wok and grill dishes you’ll hardly find elsewhere – bold, authentic, and full of soul.

Bild für Xijie Li – Head Chef & Master of Southern Chinese Cuisine

Our Peking Duck – Precision Through Technique

A particular point of pride: our award-winning Peking duck owes a large part of its perfection to Xijie’s mastery. For us, “crispy” isn’t luck – it’s the result of experience, control, and respect for the ingredient. From aroma to texture, every step is designed so nothing is left to chance.

Xijie works calmly, precisely, and with mastery – at the grill, at the wok, and in recipe development. You can taste that attitude in the result: plate by plate.

Intro: Team & Philosophy

Behind China Restaurant Yung are people who have lived Cantonese craftsmanship, precision, and respect for ingredients for decades. Our team combines experience, tradition, and passion for authentic Chinese cuisine – and you can feel it not only in the taste, but also in how we work: focused, clean, and without rush.

We don’t see cooking as “production,” but as craft. Technique, timing, and repetition aren’t theory here – they’re daily practice. That’s why the experience doesn’t need to be loud to stay in your mind.

The Kitchen – Teamwork at the Highest Level

In our kitchen, experienced chefs work hand in hand. Every step – from folding Dim Sum to preparing Peking duck – follows clear processes and the highest quality standards. Quality here isn’t built by individual “stars,” but by team structure: roles are clear, movements are precise, and everyone knows what the next step needs.

This creates a standard that doesn’t fluctuate – it holds.

Service with Respect & Composure

For us, hospitality means attentiveness, calm, and respect. Our service team guides guests professionally and discreetly through their culinary experience – with the right timing, an eye for detail, and genuine presence without interruption.

Why We Work This Way

Our approach is intentionally traditional: no shortcuts, no compromises. Quality is built through time, experience, and repetition. We invest in clean techniques, stable processes, and practiced routines – not in effects.

That’s why our kitchen stays consistent: because craft is trained, standards are maintained, and we believe great food doesn’t just satisfy – it builds trust. In the plate, in the people behind it, and in the experience as a whole.

FAQ

We focus on classical Cantonese techniques, precision and timing, taught through daily practice.

Respect for ingredients, tradition and craftsmanship—without shortcuts.

From family tradition, professional training and decades of experience.

It reflects discipline, precision and mastery of technique.

Through clear processes, teamwork and constant refinement.

Yes, mentoring and knowledge transfer are a core responsibility.