member
Charles CHEUNG
co-founder, C&T Production
Charles is the Co-Founder in Catty and Tael Production and the Executive Chef in Catty and Tael Private Dinning. As a post 90’s entrepreneur who is particularly passionately about Chinese Culinary & Culture. Charles expresses his love with food. Charles received education in Hong Kong and was graduated from the Hong Kong University of Science and Technology Business School before he started his career in the F&B business. Upon graduation, he entered Forum Restaurant Ah Yat Abalone, subsequently, he was taught by Master Chef Adam WONG Lung To. In spirit of Forum’s school of tradition “Learn to be a Man before learning to do things” and “To be a righteous gentleman, and to be loyal to others”, Charles aims to bring happiness to people through his food, as well as to promote and inherit classic Cantonese cuisine.
Company Description
Catty and Tael Contemporary High-end Cantonese Cuisine in Hong Kong. The origins of "Catty and Tael" can be traced back to China's five thousand years of culture and food, and it comes from the passion of the brand's founder and executive chef, Charles Cheung, to blend traditional Cantonese cuisine with modern technology. "Catty and Tael" uses Cantonese dried seafood delicacies as a blueprint, combined with modern food culture, to create a delicious taste of happiness. The meaning of "Catty and Tael" is threefold: it includes the first English letters of the surnames of the two founders; it is also a unit of weight in China; and it can refer to the quantity, implying a strong portion, and it carries weight. It has often appeared in Chinese measurements and society from ancient times to the present, and is an important part of Chinese food and culture. Nowadays, these implications are also reflected in the various series of "Catty and Tael". Founder Charles's signature dish, Catty and Tael's Fish Maw, is famous. Whether it is local foodies or world-renowned figures, they all come for it. The behind-the-scenes team is very serious about this dish, using deep-sea big fish maw, soaked and managed by dedicated personnel, and stewed for several days to create.