Chef Mak was born and raised in Hong Kong. Family members in the hospitality industry had greatly influenced his career to follow suit. At a tender age of 15, he began learning the intricate culinary art of dim sum. Following his years at various prominent establishments (including 3 Michelin-starred Lung King Heen restaurant at Four Seasons Hotel, Hong Kong), Chef Mak initiated the journey of building the 1 Michelin-starred brand in 2009.
Chef Leung, a fellow Hong Konger co-founded the yum cha brand alongside Chef Mak back in March 2009. Both Chefs persevered on using only fresh and quality ingredients to cook their dim sum. The hole-in-the-wall eatery, which hosted a small capacity of 30 seats, won the hearts of the locals very soon after its first outlet at Mong Kok. This then led to the opening of their second outlet in May 2010.