[2] Born in 1908, founder Chui Fook Chuen became an apprentice at the age of 14 and quickly ascended as a house chef for an ex-bureaucrat of Qing Dynasty residing in Hong Kong.

To fulfill his vision of becoming the true master chef for a wider clientele, Chui set up his own catering service "Fook Kee" in 1948.

By offering dishes epitomizing the traditions of Cantonese cooking yet with a personal twist, Chui had since set the guiding principles and cemented the fundamentals which Fook Lam Moon uphold throughout the years.

The restaurant's signature dishes are braised Japanese dried aged abalone with goose web, crispy fried chicken, roast suckling pig, baked stuffed crab meat and onion in shell and a variety of double-boiled soups.

[5][6] Fook Lam Moon was listed 48th in the Asia's Best 50 Restaurants in 2013; and ranked 19th, awarded "Highest Climber" in 2014.