About Us



SAVVY Bar, Lounge and Restaurant: A lifestyle destination igniting epicurean passions with reimagined Asian and Grill favourites.

CHEF DEREK NG
Chef de Cuisine of SAVVY, Derek Ng combines charm with a knack for creativity, showcasing delectable cuisines from all over the world!
 
With a culinary career spanning 28 years, Chef Derek trained with Hong Kong's most celebrated dining establishments, including L'Atelier de Joel Robuchon, The Peninsula Hong Kong's Felix Kitchen and Stanley’s French Restaurant.
 
Derek Ng first joined the Marco Polo Hongkong Hotel in 2007, as Sous Chef at Cucina Italian restaurant, rejoining in 2013 as Senior Sous Chef at add@Prince of Prince Hotel. Prior to his return, he was appointed Executive Sous Chef at AsiaWorld-Expo in 2012. Chef Derek was also a certified Trainer Chef for the German Culinary and Restaurant Academy of the Chamber of Commerce and Industry in Hong Kong.
 
Derek is an avid mountaineer, travelling to different countries to climb Mount Aka in Japan, the Imja Tse (Island Peak) in Nepal, the Eggishorn in Switzerland and more. Mountaineering brings Chef Derek pleasure despite its unexpected challenges.
THAI CHEF NONTRA-UDON BUAPHA
With a kitchen career spanning 40 years, SAVVY’s Thai Chef Nontra-Udon Buapha first joined Prince Hotel in 1998 and has been held in high-esteem by both guests and gastronomes ever since, for his terrific food and friendly character.
 
Having lived in Hong Kong for more than 20 years, Chef Buapha loves talking to his guests and understanding their eating habits. His Thai delicacies including classic Tom Yum Kung and Thai boat noodle.
 
Chef Buapha’s passion for his work was recognised when he took home Associate of the Year of Wharf Hotels in 2017. As his second home, Chef Buapha is thrilled to serve authentic Thai cuisine to Hongkongers.

INDIAN CHEF YADAV SANJAY
Born and raised in Bihar, India, chef Sanjay had a keen interest in cooking since he was a child. After graduating, he became a chef apprentice in India, laying a solid foundation for his future career. Sanjay moved to Hong Kong in 2008 and worked as an Indian chef at Gaylord for four years, one of Hong Kong's oldest Indian restaurants, before taking up positions at Tamarind Pan-Asian Restaurant & Bar, the Hong Kong Football Club and the American Club. Chef Sanjay is an experienced chef with extensive culinary knowledge, and he’s especially interested in the nutritional value of the food.
 
Sanjay has a soft, gentle personality and is a fan of music. He strives to make progress in his work, bringing delicious food to guests.
 
CHINESE CHEF LAU MAN MING
As the Chinese Chef at SAVVY, Chef Ming joined Marco Polo Hotels – Hong Kong in 2004. With 27 years under his belt, he has trained a number of graduates from the Chinese Culinary Institute. He’s passionate in meeting new apprentices, passing on his techniques and cooking tips to nurture the next generation. Prior to his service at Marco Polo Hotels, he worked in several renowned Chinese restaurants around Hong Kong.
 
Chef Ming’s signature dishes include Golden Fried Crispy Chicken, Sautéed Garoupa with Vegetables and Lobster Thermidor. In his leisure time, he hikes, swims and ties out new restaurants for culinary inspirations.
 
PASTRY CHEF KEITH LEUNG
SAVVY’s pastry chef, Keith Leung, has been in the culinary industry for more than 20 years. He started his career as a bread baker and then developed an interest in pastries after working in a restaurant’s pastry kitchen. Before joining SAVVY, he worked in the pastry kitchens of Prince Hotel as well as of a 1-star Michelin restaurant.

Experienced and passionate about pastries, chef Leung loves to tap into his creativity to develop new desserts. When he’s not working, he likes to try out desserts from different restaurants for inspiration. His other hobbies include running and football.

RESERVATION AND ENQUIRY

Please fill out the form below and send us your enquires. We shall contact you upon receiving your information. Alternatively, please write to event@savvyhongkong.com for further information.

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