23rd August 2026 – (Hong Kong) Riding the crest of his acclaim on the widely viewed mainland cooking competition The Divine Dish, where he achieved runner-up status, celebrated chef Justin Yang has made his debut on Hong Kong’s dining scene with the launch of QUAN, his highly anticipated modern Chinese restaurant in Central. The opening has instantly attracted the city’s prominent personalities, including Nicholas Tse, Eason Chan and Gigi Chao, and industry luminaries such as chef André Chiang of Black and White Chef fame. As the restaurant’s headline act, Yang’s legendary “hot oil marble goby”—the dish that cemented his television fame—has been artfully reincarnated for local gourmands eager for bold new experiences.
At QUAN, Justin Yang is determined to steer away from the confines of traditional Minnan and Cantonese labels, incorporating contemporary flair and a global outlook to create a cuisine shaped just as much by innovation as by heritage. He credits his formative years in Quanzhou and tutelage under master chef Luo Bingfu for instilling an openness to both mountain and maritime influences—a philosophy now reflected in each plate leaving his kitchen. Yang’s commitment to excellence is underpinned by a belief that openness is critical to progress in gastronomy, and it is this fusion of Fujianese distinction with high-quality local Hong Kong seafood that sets his cuisine apart.
The tasting menu, beginning at HK$1,880 per person, is a dynamic homage to seasonal produce, carefully curated to surprise and delight at every turn. On the latest menu, diners encounter four signature creations emblematic of both technical skill and personal narrative. The hot oil marble goby sees the star ingredient steamed and then finished with a cascade of sizzling peanut oil over shredded scallion, ginger and chilli, capturing both the vibrancy of Shaanxi-style noodles and the spice of Sichuan chilli fish on a single plate. The crispy eel pays tribute to Yang’s own culinary beginnings, offering a completely reinvented take that achieves crunchy exteriors and delicate flesh through meticulous drying and frying, shattering expectations of this classic.
Quintessential Fujian classics are given centre stage but never in clichéd form. The meticulously executed buddha jumps over the wall is a highlight, with Yang’s recipe relying on an eight-hour, clarified broth lifted by yellow wine and finished with tender abalone for extra depth—each step underscoring the chef’s devotion to authenticity and refinement. Even simpler fare, like his tea-cured pigeon leg, demonstrates his nuanced approach: boned for easy eating, marinated for aroma, and treated to a quick fry for crisp skin, finally anointed with just a hint of pepper oil to elevate the flavour profile.
Addressing Hong Kong’s ever-evolving dining landscape and the growing number of locals venturing north for greater value, Justin Yang stands resolute in his position. He acknowledges that his restaurant is not designed to appeal to those interested solely in affordability, affirming that QUAN exists to serve diners who genuinely appreciate craftsmanship, premium ingredients, and the pursuit of excellence. Rather than entering a price war, Yang’s philosophy is to distinguish his venture by quality and originality, recognising that no single restaurant can satisfy every demographic, but that true fulfilment comes from engaging with a discerning, appreciative audience.
QUAN, nestled on the fifth floor of CCB Tower on Connaught Road Central, has already positioned itself as a new benchmark for contemporary Chinese dining.
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