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From the Streets of Hong Kong to the Gardens of Langdon Hall: A Reunion 25 Years in the Making

By Cristina Carpio
Photo credit: Farm To Fork Media & Wallace Wong

There are some culinary experiences you know you’ll never forget. For me, this was one of them. As someone who lives and breathes storytelling through food, it’s hard to put into words just how meaningful this moment was. I had the honour of witnessing the reunion of Chef Vicky Cheng and Chef Jason Bangerter, two culinary powerhouses whose shared history began decades ago in a Canadian kitchen.

This was my very first visit to Langdon Hall, a world-class gem nestled in the Carolinian forest of Cambridge, Ontario. From the moment I arrived, the property exuded calm, elegance, and a sense of timeless hospitality. The experience began with a serene tour of the gardens, where ingredients that inspire Chef Jason’s “taste of place” philosophy flourish. This experience is hosted by Hong Kong Tourism and we were welcomed with refreshments hosted by Cathay Pacific, a thoughtful and culturally resonant gesture that connected the day’s theme to Hong Kong, Chef Vicky’s home.

During the tour, we also got to enjoy snacks, featuring what was showcased in the garden and some inspired by Hong Kong including Chef Vicky’s chiu-chow style marinated spot prawn, a sauce he normally uses for oysters and century eggs back in Hong Kong.

A Full-Circle Moment
The occasion was a meaningful culinary collaboration between Chef Vicky Cheng of Hong Kong’s Wing, a MICHELIN recognized restaurant and currently ranked #11 on the World’s 50 Best Restaurants 2025, and Chef Jason Bangerter, Executive Chef of Langdon Hall, also a MICHELIN-recommended and consistently featured on Canada’s 100 Best. More than just a prestigious pairing, this was a reunion 25 years in the making.

Chef Jason was the first mentor to a young Vicky Cheng, who began his culinary journey as a high school co-op student in Toronto. At the time, he didn’t even know how to properly hold a knife. Jason not only taught him those foundational skills but also guided him in selecting his very first knives.

Over the next six years, Jason helped shape Vicky’s approach to cooking, mentoring him through the fundamentals of technique, work ethic, and kitchen philosophy. Now, decades later, Vicky returned to Canada to cook alongside his mentor. The setting was no longer a bustling back-of-house kitchen, but the serene, refined backdrop of Langdon Hall. This event is more than a collaboration but a celebration of mentorship, mutual respect, and culinary growth.

A Culinary Dialogue Between East and West

The meal was a reflection of both chefs’ journeys, beautifully blending Canadian ingredients with classic Chinese elements. Dishes featured ingredients deeply rooted in Chinese cuisine, such as sea cucumber and fish maw, each presented in an elegant, modern style dishes that honored both heritage and innovation. Each course told a story. You could sense the influence of Chef Vicky’s life in Hong Kong, a city I now understand to be a true food mecca. With over 17,000 restaurants and 74 MICHELIN-starred establishments, Hong Kong’s culinary scene is one of the most dynamic in the world. It’s a place where tradition meets innovation, and where Cantonese heritage harmonizes with global culinary trends. I cannot wait to visit one day.

This spirit was evident in every dish. Chef Vicky brought the essence of Hong Kong with him. His dishes were sophisticated, thoughtful, and emotionally resonant cuisine that was equal parts nostalgic and inventive. His philosophy of “Chinese x French” cuisine, shaped through years working with acclaimed chefs like Daniel Boulud and Jason Bangerter, came alive through each plate. This wasn’t just fine dining; it was storytelling.

What Langdon Hall represents in Canada is very similar to what Vicky is doing in Hong Kong. Both chefs are champions of seasonality, place, and identity. At Langdon Hall, Jason’s commitment to locally sourced ingredients and sustainability is woven into every part of the guest experience. In Hong Kong, Vicky has elevated modern Chinese cuisine with restaurants like Wing, VEA, and K by Vicky Cheng—all of which marry tradition with refined, contemporary technique. It’s a culinary exchange rooted in shared values and elevated by global perspective. Being able to witness this reunion firsthand was deeply moving.

Reflecting on his journey, Chef Vicky shared: “Chef Jason was my first mentor… I’m truly humbled and excited to be cooking again at the beautiful Relais & Châteaux property of Langdon Hall with Chef Jason.” For me, this experience was a powerful reminder of how food connects people and places. It celebrated Canadian talent and paid homage to Hong Kong’s global culinary influence. More importantly, it reminded me that behind every great chef is a great teacher and that some bonds, even after decades, never fade. I arrived at Langdon Hall as a guest. I left inspired.

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