Bruce Kao

Head Chef at Mongkok Tea House with 18+ years’ experience across Asian and Western cuisine. Inspired by leading chefs from restaurants such as Nobu, Lee Ho Fook, and Eleven Madison Park, he is known for his refined approach to modern Asian fusion—blending tradition with contemporary technique.

Head Chef

Benny Lin

Sous Chef

A specialist in traditional Chinese cuisine, trained in Taiwan’s classic kitchens. At Mongkok, he brings authentic flavours into a modern fusion style while staying true to his roots.

Henry Li

General Manager

Rising bartender at Mongkok Tea House. Hennessy My Way Global Top 50 (2024) and Cointreau Margarita Australia Finalist (2025). Known for personalised cocktails and strong guest connection.

Jack Tsai

Adam Chang

Chef

Has over three years of experience in the industry, with a background as a mixologist. He is now taking his journey into Asian cuisine, bringing his understanding of mixology into his approach to cooking.

Susei Ko

Sommelier

Creative Culinary

One of Victoria’s leading sommeliers, with experience at Attica, Nobu, and Doot Doot Doot. Founder of SK Hospitality, recognised for her expertise, mentorship, and award-winning wine programs.

Founder of Uncle Tsai’s Condiments, Chef Jack draws on experience from renowned restaurants including The Bridge Room, Quay, and leading global kitchens. His work combines traditional flavours with modern technique, showcasing refined culinary craftsmanship.

Our Team