The concepts and principles of Fook Lam Moon, the restaurant that has witnessed the growth and changes of Hong Kong for half a century, can be traced back to its founder Chui Fook

Born in Guangdong Province in 1908, Chui became an apprentice at the age of 14 and quickly made his debut as chef for a previous Qing Dynasty bureaucrat in Hong Kong. Following this position, he became the head chef for a rich prominent Hong Kong family- the Ho Tungs in one of their luxurious mansions in the Mid-Levels. As head chef of the household, Chui used only premium ingredients to create the most delicious, nutritious and healthy dishes. Refining his culinary skills over the years, and working with only the best food sources, coupled with the most elaborate preparations laid the groundwork for Chui to develop his own signature style.

To fulfill his vision of becoming a true master chef for a wider clientele, Chui set up his own catering service in 1948; at a time of rapid economic growth and exciting culinary transformation in Hong Kong.Inspired by his own love of food; and being able to work closely with Western chefs in Ho Tung's household, Chui orchestrated astonishingly innovative dishes that have since defined Fook Lam Moon. Such dishes epitomized the traditions of Cantonese cooking, yet had a unique Fook Lam Moon twist.

His catering business- Fook Kee was an instant success, catering to the elite of Hong Kong who threw lavish dinner parties at home. The name was changed to Fook Lam Moon in 1953; on taking up a customer's suggestion as the name means good fortune arriving at your door. To the customers, it always meant good fortune when Fook Lam Moon chefs were at their door since this was a promise of good food.

The simple truth to Fook Lam Moon's success lay in Chui's demand in using only the best ingredients. His philosophy was that no matter how talented a chef; the food would never impress without stellar ingredients. This message was conveyed consistently to all of his customers through his food. Best exemplified through exquisite dishes like abalone, shark's fins and bird's nest- for these ingredients and many others, Chui constantly chose premium quality despite the inflating prices.

This principle and belief practiced by Chui Fook earned him a distinguished place among his customers. With the blooming catering business taking off, Chui decided to open the first Fook Lam Moon Restaurant in 1972 in Wanchai. The restaurant has since opened branches in Tsimshatsui in 1977, more recently in Shanghai, Shenzhen and Beijing.