About Us

WHAT IS FISH SCHOOL?

From the sea, to the land and everything in between...

The mission at Fish School is bare but beautiful. To showcase Hong Kong’s line caught seafood, prepare it with consideration and serve in a seemingly simple manner.

Each morning, Executive Chef Chris Ma selects the best available from his network of fishermen, as well as local farmers. This means Fish School’s menu is crafted daily.

Fish School’s attention to detail in seafood, echoes through all that we do; from our house baked sourdough, picked and prepared vegetables and other proteins Chris and the kitchen team choose to feature. We source dried seafood from the local markets, both for the flavour held within and as a nod to the place they hold in Hong Kong’s culinary discourse.

Our desserts show finesse, while our wine list examines niche but accessible varietals from the old and new world. The menu can be taken in a traditional format, or built out according to our the desires of our guests.

Sunday lunch is an edit of dinner. Written each morning, it showcases old favourites and fresh loves – perfectly paired with sparkling wine or a beer from noon.


CHRIS MA, EXECUTIVE CHEF

Dedicated and driven by precision, Executive Chef Chris Ma’s humble practice paints a tale of time, place and culture – the fruition of international placements and a personal desire to give the produce and people found within his home country, Hong Kong, an audience rightfully deserved.

Unassuming, but inventive, his fare is seemingly simple, while deeply layered. His primary protein of choice, seafood, is employed with elegant precision, in nod to the generations of local seafaring families and farmers he has connected with.

After early placements at the Michelin starred Cepage and Amber (Hong Kong), Chris travelled to Australia to further hone his skill set pertaining to the sourcing and preparation of ingredients diligently selected from both sea and land.

Upon arrival he secured a role at Sydney’s iconic Quay, briefly followed by a later position at the three hatted Royal Mail Hotel, under the tutelage of Dan Hunter.  After two years and a stint in Stockholm at Frantzén’s, he returned to Hong Kong, ready to employ his lessons from abroad while testing his own ideas, all while writing his own discourse.

It is Chris’ keen desire to showcase the sourcing strength hidden within Hong Kong’s borders - teaching all that over looking further afield, local can indeed be, lovely.

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