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Wen Guoxing (Eason Man)
Canton Table
Chef Eason Man grew up learning Cantonese cuisine from his grandfather, a celebrated dim sum chef in Hong Kong. He later trained under Chef Yan Tak at Fook Lam Moon, then worked in restaurants favored by Hong Kong’s financial elite.
With over thirty years of experience across Hong Kong, England, Australia, and Macau, his cooking is guided by two principles: the craftsman’s spirit (precision cutting, traditional technique, heat control) and the pursuit of fine, seasonal ingredients.
Now at Canton Table in Shanghai’s historic Three on the Bund, he leads a restaurant that earned Michelin One Star from 2021 to 2024, offering refined Cantonese cuisine in one of the city’s most storied landmarks.
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