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  • Writer's pictureCSP Times

Brand Feature: Ping Yuen Chicken

Finding the freshest, cleanest produce makes all the difference in cooking—and that’s why Hong Kong’s best chefs source directly from the farm. Hong Kong brand Ping Yuen Chicken offers fresh local chicken and delivers the birds directly to Michelin-starred restaurants to cater to the ever-growing demand from chefs for farm-to-table cuisine. We delve into Hong Kong brand Ping Yuen Chicken to learn a little bit more on why it’s the city’s best source for fresh chicken.

Image courtesy of Neighborhood

About Ping Yuen Chicken

Hong Kong traditions and folklore have celebrated the ritual of eating whole chickens during festivities. Sourcing quality, fresh chicken is difficult in this day and age where supermarket meats are often frozen and vacuum-packed for weeks before they see the table. Ping Yuen Chicken eliminates that concept by offering farm-fresh chicken, delivered every day to the doors of Michelin-starred restaurants. The brand partnered with China Light and Power Co. Ltd for a Greenplus programme which is the first environmentally-friendly farm in Hong Kong to deliver from local farm to table, and it has no added hormones.

The chickens are born and raised for up to one hundred days near the peaceful Ping Yuen River in the countryside of New Territories. Known for their signature golden-yellow skin, the chickens are sought after for their consistency and preservative-free upbringings.

The Restaurants & Chefs Serving Ping Yuen Chicken

Restaurants across Hong Kong including ZEST by Konishi, Man Ho, Neighbourhood, and more, use Ping Yuen Chicken as a signature dish on the menus.

Image courtesy of ZEST By Konishi

ZEST by Konishi by Chef Mitsuru Konishi

At ZEST by Konishi, Chef Mitsuru Konishi earned his reputation by blending contemporary French cuisine with Japanese flair in his dishes. After working at two Michelin-starred L’ATELIER de Joël Robuchon in Tokyo, and in France at L’Hôtel de Carantec and at Taillevent, Chef Konishi became the first Japanese Sous Chef in the famed restaurant’s history. He then moved to Hong Kong and earned two Michelin stars at Wagyu Takumi as an Executive Chef, before embarking on his own vision at ZEST by Konishi (which has attained a Michelin star), which uses the famed Ping Yuen Chicken as a signature dish.

ZEST by Konishi, 29/F, No. 28, 18 On Lan St, Central, Hong Kong, +852 2715 0878,

Image courtesy of Neighborhood

Neighborhood by Chef David Lai

Awarded as one of Asia’s Top 50 restaurants, Neighborhood is helmed by Chef David Lai and serves French-meets-Italian cuisine in an intimate setting. The dishes are consistently well-executed and the chicken is to be pre-ordered to guarantee a try.

Image courtesy of Neighborhood

Chef David Lai chooses Ping Yuen Chicken for its signature Salt-Baked Ping Yuen Chicken Rice with yellow wine and morel. The dish is lusciously succulent, tender, and boasts in flavour, with the complementing wine and morel.

Neighborhood, 61 Hollywood Rd, Central, Hong Kong, +852 2617 0891,


Chef Jayson Tang at Man Ho Hong Kong

Luxury hotel JW Marriott Hong Kong’s Man Ho restaurant is led by Chinese Executive Chef Jayson Tang.


The traditional Chinese eatery is renowned for its dim sum and authentic Cantonese dishes, yet the Ping Yuen Chicken dishes are some of their stand-out specialties. The Man Ho Special Crispy Deep Fried Chicken and the Tea Leaves Smoked Chicken marinated in black sugar and soy sauce, are both must-orders.


Man Ho, 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong, +852 2810 8366,


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