At PIIN, we are creating a culture of excellence and humility. It all begins with the leadership in our team. We are very proud to have among the greatest young talent in the Hong Kong sommelier and culinary world to communicate to the world what PIIN is all about.

Reeze Choi

Head Sommelier

Reeze is a renowned champion in the sommelier world. He is one of the brightest stars in the Hong Kong wine circuit, yet in spite of his notable achievements, he consistently embodies humility as well as diligence, and is always striving to be better. He lives by the mission of an exceptional sommelier; whose objective is to bring happiness and enjoyment to his guests at the restaurant. Reeze’s accolades include first runner-up in the ASI Asia-Oceania Best Sommelier Competition 2018. He also finished in 16th place at the World’s Best Sommelier Competition in Belgium in March 2019 a new record for Hong Kong’s sommelier community. In both 2016 and 2017, Reeze was the Champion of the Best Sommelier Greater China competition. He has over 10 years of experience in the F&B industry, having worked at L’Atelier de Joël Robuchon and Upper Modern Bistro before joining PIIN Wine Restaurant.

Fun fact - which wine would you like to be served at your funeral? I would say Charles Heidsieck Blanc des Millénaires 1995. But how dare you drink it without me?!

Ming Wong

Head Chef

Chef Ming has had a zealous interest in cooking since a young age. His mother is Thai and he was born and raised in Hong Kong. His Thai heritage is what he believes has helped him find such creativity and depth in palate when it comes to preparing dishes. Ming has an unfounded motivation for growth and learning, as well as rigor and diligence in his work. He has over 15 years of experience as a chef at prestigious Cantonese institutions such as Michelin-starred Fook Lam Moon and Guo Fu Lou .

Fun fact – what is your ultimate mission? To help people understand Cantonese cuisine in a modern context with a focus on transforming quality ingredients into delicious plates.