Tipsy is the second restaurant for founder and chef Kong Wai Sing, who started his culinary career at the tender age of 16. He started with humble origins, working in the kitchen of a cha chaan teng before securing a role in the kitchens of the five-star Marco Polo Hotel. He joined the Epicurean Group, working leading eateries like La Mer Brasserie and Le Petit Paris, before joining Executive Chef Rene Michelena at Lily & Bloom in 2010. Chef Sing spent three years refining his culinary approach in Melbourne, working at leading venues of the Melbourne Pub Group, a hospitality force in the city, where he explored new techniques and ingredients and further cemented his passion for seasonality. He returned to Hong Kong to open his first restaurant, Mustard Café & Bar, in 2014, and is currently working on a new project in Kwun Tong that’s slated to open soon.