31st October 2026 – (Hong Kong) Freshly married Mat Yeung and Lisa Ch’ng turned up together at TVB City to tape TVB’s new couples show, chatting about settled newlywed routines, baby hopes, his Malaysia roast-meat shops ‘Six Hub Roast House’ — including a brief “sealed” scare he says was never about food safety — and her take on rumours that her elder sisters had fallen out.
Asked how married life felt different, both laughed that little had changed. They had lived together almost since they started dating, Lisa said, so tying the knot had not redrawn daily life. On baby plans she said they were not forcing a timetable but were not using contraception either: if a child came along it would be “a gift from above”, and she was glad relatives had not piled on fertility tips that might only add pressure.
Bob Lam’s on-show boast about a high-frequency bedroom “secret” for conceiving drew more laughs. Lisa noted that doctors present said there was no science behind it, and teased that Bob claimed he only needed a few soft bumps before it worked. She hopes for two children so neither grows up lonely; Mat prefers a boy first then a girl so an elder brother can look after a sister, while she reckons girls often mature earlier. He also asked the studio doctors how to raise the odds and was told to start with healthier eating, exercise and rest.
Away from the set, Mat has been building Hong Kong-style siu mei in Malaysia. He recently picked up three prizes at the 8th World Top Gourmet Awards 2026 in Kuala Lumpur — his first food-industry trophies — and said the boost meant a lot to his team. He now has two shops in Kuala Lumpur, with a Sabah branch under fit-out. Still early days, he keeps a close eye on operations and flies back whenever drama shoots leave a gap.
On reports that a shop had been sealed by authorities, Mat said staff had left tools in a back alley slightly beyond the allowed line. His first fear at the midday call was food poisoning or diners hospitalised — the nightmare for a first-time food operator there. Once he checked, it was only a doorway storage rule; hygiene and food were fine. Inspectors returned the next day, tidied the issue, and the shop reopened on the third day.
He put the investment at six or seven figures. Trade is healthy but not yet at break-even, so he is concentrating on quality and has no Hong Kong branch plan for now. Lisa is not an investor but backs him fully; he calls her the shops’ best-tasting judge.
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