Mr. Simon Kit Lung WONG, BBS, JP

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    Graduated from The University of New South Wales, Simon is an entrepreneur with strong engineering background. He is currently the Chairperson and Chief Executive Officer of LH Group (HKEx: 1978) and Kabushikigaisha Limited, of which a numerous Asian cuisine brands are under its management, including Japanese Yakiniku chain Gyu-Kaku, shabu-shabu specialists Mou Mou Club and On-Yasai, and Peace Cuisine.

    Simon has been recognized as Hong Kong Ten Outstanding Young Person 2011. He is currently the Chairman of Quality Tourism Services Association, the Founding Chairman of Hong Kong Japanese Food and Cuisine Association, and the Honorary President of Institution of Dining Professionals. He has been active in making innovative changes to the Food & Beverage industry, as well as promoting environmental-friendly and socially responsible policies.

    Simon created the 6-course wedding banquet menu (as opposed to the traditional 8-course menu) to reduce food waste; with WWF HK, he was the first to proactively offer “No Shark Fin” sustainable seafood wedding banquet menu in 2010, a milestone of collaboration between Chinese cuisine and environmental associations. After participating in the RTHK TV program ‘Rich Mate Poor Mate III’ in 2013 and has gained new insights on poverty, he initiated the ‘Suspended Meal’ scheme in Hong Kong, earning society-wide recognition. 

    Additionally, Simon was elected as an “Honorary KIKISAKE-SHI SAKA-SHO (Sake Sommelier)” by the Sake Service Institute (SSI) in 2017 for his great contribution to the promotion and the development of Japanese Sake wine culture. In 2018, he was appointed as an “Outstanding management leader” by the recruitment network Recruit. He was appointed as an Adjunct Professor of the College of Business, CityU Hong Kong in 2019.

    Simon was appointed Justice of the Peace in 2014 and was awarded the Bronze Bauhinia Star by the HKSAR Government in 2021. His acting engagement in the public sector includes serving as the Chairman of Environmental Campaign, the Chairman of Catering Industry Training Advisory Committee, the Non-Executive Director of Mandatory Provident Fund Schemes Authority and Chairman of its Finance Committee. He is also the Vice-chairman of Employees Retraining Board, a member of Hong Kong Tourism Board and a member of Advisory Council on the Environment.

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