Daniel Cheung

About Daniel Cheung

DANIEL CHEUNG is a Hong Kong-based F&B PR & marketing specialist. Having lived in five countries across four continents by the age of 22, it’s safe to say the native Hongkonger is a true global citizen. With a background in Food Anthropology, as well as culinary training in classic French cuisine at the prestigious Le Cordon Bleu in London, Daniel possesses a deep understanding in the language of gastronomy. By combining the experience gained from his days as a young chef in some of London’s and Hong Kong’s top Michelin-starred kitchens with his love for developing creative F&B marketing & communications solutions, Daniel founded For Food’s Sake PR in 2015 with the key mission of sharing with the world the inspiring stories behind the various chefs, independent restaurants, bars and artisanal food & wine brands that he works with. To date, the firm has helped over a dozen brands & businesses navigate, thrive and succeed in Hong Kong’s infamously challenging F&B landscape. In addition to his publicist life, Daniel is also a culture fiend and serves as a senior director at Little Adventures in Hong Kong (LAHK), an award-winning luxury travel agency that focuses on bespoke food & cultural experiences to discerning travellers. Working closely with LAHK’s founder Daisann McLane, Daniel spearheaded and continues to run the firm’s expansion into consultancy services and professional culinary programs. Daniel’s opinions and insights in to the food industry are highly sought after; he has been featured in global media outlets such as Monocle Magazine and BBC and South China Morning Post. Closer to home, he has appeared in interviews on Hong Kong’s Crave Magazine, ViuTV and RTHK. During his free time, Daniel can be found on long mountainous hikes with his two whippets, before ending the day with a bottle of Meursault or Brunello di Montalcino.

Seña & Sensibility

Seña & Sensibility

“Wine can be a better teacher than ink, and banter is often better than books”, the great Stephen Fry once wrote. While I generally very much agree with that statement, my recent experience with Seña Winery— in the form of a socially-distanced guided retrospective tasting of five past vintages and the launch of the much-lauded 2018 vintage in HK, hosted on a bright morning last November by Seña Winery’s HK & China Area Manager, Clarence Yuen, at James Suckling Wine Central — was admittedly made extra memorable by a book that came as part of the event’s gift kit.

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