Our Team

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

When guests rave about “Dim Sum like in Hong Kong,” they are talking about Wai Wah.
With decades of experience, a delicate sense of flavor, and genuine dedication, she creates handmade Dim Sumevery day – dishes that don’t just taste good, but truly touch the heart.

As the daughter of our founder, she grew up in the kitchen – today she is the creative soul of the restaurant..
Her recipes combine traditional Cantonese techniques with modern and even vegan interpretations.

And she shares her knowledge:

In our popular Dim Sum cooking classes, personally led by Wai Wah, she teaches guests from around the world how to fill, fold, and steam dumplings – with technique, intuition, and a warm smile.

For many, it’s more than a class – it’s a true cultural experience.

Chikei Yung – Guinness World Record Holder, Nutrition Coach & Digital Strategist

Chikei is more than the face of our service – he’s the energy, the precision, and the vision behind many unforgettable moments at China Restaurant Yung.

As a certified nutrition coach , he brings a deep understanding of ingredients, balance, and health to the restaurant’s philosophy – ensuring not only indulgence, but also well-being. With a background in both vegan nutrition and sports performance, Chikei brings modern awareness to a deeply traditional cuisine.

He is also active in the digital space:
He also holds a SISTRIX SEO certification , helping our family business remain visible to international guests from all over the world – from Hong Kong to Frankfurt.

His most iconic moment:

Chikei holds an official Guinness World Record for expertly carving a whole Peking duck, which he divided into six plates of 110-130g portions each in just 2 minutes and 45 seconds.

His personal best is an astonishing 1 minute and 43 seconds – a performance few chefs on the planet can match.

Today, his live duck carving performance at your table is more than just a show
it’s a culinary memory guests will talk about long after their visit.

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 prepares every plate with precision, passion, and a rare sensitivity for flavor, texture, and cooking technique.

His specialty: classic wok and grill dishesyou’ll hardly find elsewhere – bold, authentic, and full of soul.

A particular point of pride:

Our award-winning Peking duck owes much of its perfection to him.
Thanks to his mastery of marinades, roasting aromas and heat control, many guests now call it “the best duck outside of Beijing.”

Xijie works quietly, precisely, and with mastery – at the grill, the wok, and in recipe development. Many of our signature dishes bear his unique touch.