Executive Chef
Trained in Hong Kong's finest Cantonese kitchens · 25+ years mastery
“Dim sum is not just food — it is a conversation between generations.”
Born in Guangzhou and trained across Hong Kong's most celebrated Cantonese kitchens, Chef Li Wei brought his craft to New York in 1998 with a singular vision: to serve the same quality of Cantonese cuisine that generations of families had come to expect from the finest restaurants in Hong Kong.
Over 25 years later, Grand Pavilion remains the standard-bearer for authentic Cantonese dim sum and fine dining in Flushing — a place where technique, ingredient quality, and cultural tradition converge in every dish.
Chef Li Wei oversees all dim sum production personally, arriving before dawn to prepare the day's selection alongside a team of dedicated dim sum artisans.
A Legacy of Authentic Cantonese Craft
Grand Pavilion opened its doors in 1998 with twelve tables and a simple promise: authentic Cantonese cuisine made with the techniques and ingredients of Hong Kong's finest kitchens.
Today, we serve over 300 guests daily in our expanded dining room, with a grand ballroom capable of hosting banquets for up to 500 guests. From morning dim sum to evening private dining, Grand Pavilion has become the gathering place for Flushing's Chinese community and food lovers from across New York.
Join Us at Grand Pavilion
Experience the art and tradition of authentic Cantonese cuisine.