Born in Hong Kong, Chef Lee Ling-Ming began his culinary journey at a young age under the guidance of several renowned Hong Kong chefs. His many years of experience in braising and stewing techniques have endowed him with deep expertise in preparing delicacies such as abalone, shark fin, sea cucumber, fish maw, bird’s nest, and various seafood dishes.

Having lived in Taiwan for over 30 years, he not only developed a profound understanding of Taiwanese cuisine but also refined a high-level culinary style that blends the essence of multiple international cuisines. His dedication is evident in every dish—from his strict selection of ingredients, meticulous kitchen management, and chef training, to his unwavering insistence on the principle that seafood should retain its natural flavor and not be over-seasoned.

With decades of culinary experience, Executive Chef Li has come to believe that being a good chef means more than just ensuring delicious flavors. It also requires a deep commitment to the well-being of each customer who trusts you. His goal is to ensure that every customer not only enjoys delicious food but also eats healthily and nutritiously.

This philosophy has helped establish Really Good Seafood Restaurant as a respected and enduring presence in Taipei's culinary scene.

With a shy and modest smile, this chef may not carry the airs of a five-star establishment, but he possesses the skills of a six-star kitchen. With over 20 years of culinary experience, he approaches every dish and every customer with the utmost care and dedication, treating each as a serious trial and a chance to improve.

Beyond his passion for cooking, this dedicated chef challenges himself to create new dishes each year, driven by the belief that “a good chef doesn’t need many words — only through effort and delicious food can one win the hearts of countless gourmets.”

Growing up in a Taiwanese fishing port, the chef is deeply familiar with seafood. He often says, “The refined taste of seafood comes from skilled handling, not overcomplicated cooking. At Really Good Seafood Restaurant, the true star is the seafood itself — seasoning plays only a supporting role.”

The chef believes Taiwan is a treasured island, and that the role of the culinary team at Really Good Seafood lies in understanding the seasonality of local catches and using the right cooking techniques to bring out the best in each ingredient — highlighting the natural, in-season flavors that define great cuisine.