Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labor in kitchens that have made some of our restaurants the next big thing in Asia.

Fresh off winning the coveted Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2025 Award Ceremony, Frankie Wong is making waves in Hong Kong’s elite culinary scene — and he’s just getting started.

A Hong Kong native, Frankie has honed his craft at some of the city’s most prestigious kitchens. He began his culinary journey in 2016 as a part-time Commis Chef at the Marco Polo Gateway Hotel, before joining Verandah Kitchen in The Peninsula Hong Kong in 2017.

At the 1-star Michelin restaurant ZEST by Konishi, Chef Frankie refined his skills, blending French cooking techniques with exquisite Japanese flavors. He then took his talents to Écriture, a 2-Michelin-starred French fine dining gem, where he trained under Executive Chef Maxime Gilbert and Chef de Cuisine Héloïse Fischbach.

Now, Chef Frankie is pushing the boundaries of gastronomic artistry at his French-Japanese casual-fine dining concept Ankôma in Tsim Sha Tsui, where he fuses French and Japanese techniques into contemporary compositions that challenge tradition and excite the palate.

For this edition of Yes, Chef! The Beat Asia took a sneak peek behind the scenes at the restaurant's vibrant kitchen, before sitting down with the rising star to discuss the significance of his MICHELIN award and the exciting culinary creations he's bringing to Ankôma.

Congratulations on receiving the Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2025 Ceremony! What was the first thought that crossed your mind when your name was announced?

Thank you, The Beat Asia, for this interview. I was truly thrilled, honored, and delighted to receive the Young Chef Award at the MICHELIN Guide Hong Kong & Macau 2025 Ceremony. It’s an incredible privilege to be recognized with such a prestigious award before turning 30. 

Being part of the event alongside so many renowned chefs from Hong Kong and Macau, and having the chance to interact with them, was an unforgettable experience. This achievement wouldn't have been possible without my incredible team and our supportive investor — it’s thanks to them that I had the opportunity to achieve this recognition.

What does this award mean to you personally, and how do you see it influencing the future of Ankôma?

This award is a true testament to the dedication we’ve put into Ankôma over the past two and a half years. We’ve worked tirelessly to refine every aspect, from our culinary offerings to our service standards. For myself and the entire team, this recognition motivates us to continue innovating with new dishes and elevating our guests' dining experience here at Ankôma.

When did you first begin your culinary journey?

My culinary journey began in 2015 when I enrolled at ICI [International Culinary Institute], whilst at the same time, taking on part-time positions at The Peninsula Hong Kong, which allowed me to develop my skills and gain valuable experience in a professional kitchen environment. These formative years laid the foundation for my career path.

How does Ankôma stand out in Hong Kong’s diverse culinary landscape?

We didn't set out with the goal of setting ourselves apart from others. Instead, we focus on doing our absolute best — whether it's designing and perfecting each dish or discovering and honing our strengths to craft the ideal dining experience for our guests.

You’ve trained under renowned chefs and worked in Michelin-starred kitchens. What’s the most valuable lesson you’ve learned from these experiences?

During my time at 2-Michelin-starred Écriture, I had the privilege of working under Executive Chef Maxime Gilbert and Chef de Cuisine Héloïse Fischbach. Beyond mastering culinary techniques and gaining knowledge of French cuisine and global ingredients, I also learned invaluable lessons about leadership.

Chef Maxime often said, “Every day can be a better day,” which taught me to stay humble and always strive for improvement. Chef Héloïse guided me on how to effectively step into a management role as a chef, shaping my approach to leading a team.

What is the creative process like when designing a new dish for Ankôma’s tasting menu? Do you start with an ingredient, a technique, or an emotion you want to evoke?

We typically begin by exploring seasonal ingredients. From there, we experiment with both French and Japanese culinary techniques to find harmony between all components.

For instance, our Pigeon course incorporates a protein commonly used in French cuisine, paired with teriyaki sauce — a staple in Japanese cooking. I also enjoy introducing local Hong Kong influences into the dishes, such as in our new Amadai course. The tilefish is prepared in the Uroko-Yaki style, complemented by elements of 'Stir Fry King,' an iconic dish from Dai Pai Dong culture, along with a clam sauce crafted using French culinary techniques.

What is one of Ankôma’s signature dishes you would recommend to first time diners?

At Ankôma, we offer a Chef’s Table tasting menu indoors and a terrace à la carte menu and set menu outdoors. For first-time diners, I’d recommend the Pigeon course from the tasting menu. As Ankôma is a Japanese-French restaurant, this dish embodies both cuisines. It has received positive feedback and truly reflects Ankôma’s identity and concept.

From the à la carte menu, I’d suggest the Baked Pork Chop Rice with Vadouvan sauce. This dish reimagines a Cha Chaan Teng classic by using vadouvan, a French curry, as the sauce base, rather than the traditional tomato, curry, or cream sauces.

Can you share an exciting culinary technique you are currently exploring?

I’m currently exploring making a ramen dish. We’re experimenting with crafting a soup base inspired by French cuisine or using a French dough to make the noodles. It’s still a work in progress, but I’m excited to see what new creation we come up with!

The restaurant industry is famously demanding. How do you maintain creativity and motivation under pressure?

Receiving the MICHELIN Young Chef award has been incredibly motivating for me and the team to push beyond our comfort zones and experiment with bold, adventurous ideas when creating new dishes. While the pressure can be challenging at times, seeing the joy on our guests' faces gives us that drive every day and reminds us that all our effort is truly appreciated.

I also believe it's really important to prioritize health, especially in this demanding industry. I make an effort to stay active by exercising regularly and keeping an eye on my diet — habits I picked up from playing sports in school. Taking time to enjoy simple pleasures, whether that’s visiting other restaurants, playing video games, or spending time with my cat, helps me recharge and stay inspired.

What's one life hack you would like to share with aspiring chefs?

In most recipes, we measure ingredients by weight. However, when I’m experimenting with new dishes, I prefer working with weight percentages and ratios, which offers greater flexibility and precision during the creative process.

If you could cook a meal for any chef — past or present — who would it be, and what would you serve?

I would love the chance to cook for Chef Tam of Chef Tam’s Seasons in Macau. He is a widely respected and renowned Cantonese cuisine chef.

Rice is such a staple ingredient in our culture, so I would prepare egg fried rice for him. While it may seem simple, it’s a dish that requires precision and skill. It would be an honor to hear his feedback on my technique and gain insights into perfecting this classic.

Looking ahead, what’s coming up next for you and Ankôma?

We’re working on enhancing the overall dining experience for our guests, focusing on all aspects — from the menu and beverage options to the ambiance of the space.

We’re planning to introduce wine and non-alcoholic pairings to complement our dishes and are exploring the possibility of relocating to a larger space that will allow us to continue pursuing our vision.

This interview has been edited for length and clarity.

To make a booking at Ankôma, visit this website, or follow them on Instagram and Facebook.

Location: Ankôma, 5F, Kam Lung Commercial Centre, 2 Hart Avenue, Tsim Sha Tsui

Opening Hours: Open daily from Monday to Sunday 

First Seating: 5:30 PM to 8:30 PM 

Second Seating: 9 PM to 11:45 PM  

Terrace: 5:30 PM to 11:34 PM 

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