Executive Chef, Sushi Man
Homegrown Hongkonger Cupid Leung started out in food and beverage at the age of 15 in a part-time role, which he says “became a full-time passion” — and he hasn’t looked back since.
“Building a career in the culinary world — especially in Japanese cuisine — is a strenuous and hard process,” Leung explains. “You really have to put all your blood, sweat and tears into it to get to the top.”
“As a younger entrepreneur you often face defeat — but it’s how you choose to deal with it that makes you come out on top. I chose to get back up on my feet and try again.”
He worked at Japanese restaurant Kiyotaki, and in his first year, his responsibility “mainly involved bathroom cleaning.” Fast forward to five years later: after stints in various eateries, he decided to open his very own Japanese fusion restaurant. “It went south and we had to close, but I didn’t give up,” he remembers. He opened God of Sushi in Yuen Long, followed by the uber-successful omakase restaurant Sushi Man, in the same district. After garnering a loyal following, he opened a second branch of Sushi Man in Whampoa Garden.
“As a younger entrepreneur you often face defeat — but it’s how you choose to deal with it that makes you come out on top. I chose to get back up on my feet and try again,” Leung adds.
With a goal of delivering an authentic Japanese culinary experience to Hongkongers, Leung is focused on restaurant planning and development for his ventures. Looking to the future, he hopes to open up in major cities in China, while also continuing to educate customers on Japanese cuisine and its strenuous preparation process.
His inspiration? “Japan — the fresh ingredients, and the Japanese people’s dedication to delivering the best culinary experience.”
His role model? “Jiro Ono, the greatest sushi craftsman alive.”