Mr. Dongcheng Wong, a famous chef in the Bay Area, also known as “Papa Wong, Fat Wong”, but mostly been called as Sifu Wong (“Sifu” means master in Cantonese). Sifu Wong studied culinary art in Hong Kong.  At an early age, he started his career as a chef working in the two leading restaurant chains in Hong Kong, called the Flower Lounge and Tai Woo Restaurant.  

In the 1980s, the Hong Kong Flower Lounge Corporation sent Sifu Wong to the San Francisco Bay Area to open up five top-rated Cantonese restaurants.  Since then, Sifu Wong started his own business by establishing a new restaurant, which had soon become popular in the Bay Area.

In order to accommodate the popular demand for high-quality Chinese food/cuisine in the South Bay area, Sifu Wong is partnering with a technical support team to create a novelty restaurant that combines Chinese cuisine and hotel management, which brings into the Bay Area gourmets with an ultimate dining experience with exceptional flavor and elevated ambiance.