JackyKam

Before anyone knew him for goose, they knew him for gigs: Jacky Kam built Camcentre into one of Hong Kong's go-to IT contracting powerhouses, supplying technologists into government, banks and blue-chip enterprises.

When Peoplebank expanded into Asia, Camcentre was one of the "market-leading" firms they acquired, and through subsequent ownership changes and rebrandings he stayed on as Executive Director and later Strategic Advisor, helping turn the business into the city's largest dedicated IT & T recruitment company—a quiet pioneer of Hong Kong's modern IT contracting industry whose influence stayed long after the name on the door changed.

After retiring from tech, Jacky dropped a culinary glitch in the Matrix: Kamcentre Roast Goose, a Cantonese roast-meat clubhouse hidden inside the South China Athletic Association bowling alley in Causeway Bay.

Its thick-cut, glistening char siu has been dubbed the "Hermès of char siu" and is now one of Hong Kong's most hyped roast meats, drawing celebrities, chefs and food obsessives to a sports club just to score a table.

Beyond his own dining room, Jacky serves as Bailli Délégué—national president—of the Chaîne des Rôtisseurs Hong Kong SAR China, becoming the first Chinese president of the Hong Kong chapter.

He now leads the city's branch of the world's oldest gastronomic society, curating Grand Chapitre weekends and high-end dinners that place Cantonese roast traditions and serious wine on the same stage as the global fine-dining conversation.

Off the floor and onto the fairway, he's an accomplished amateur who won Men's Group B at the BMW Golf Cup Hong Kong 2025, earning his place on the Hong Kong team.

That victory took him all the way to the BMW Golf Cup World Final at Fancourt in South Africa, where he spent a week teeing it up against top amateurs from around the world.

Friends say he rolls in birdies with disrespectful ease and has turned beating his regular foursome—Andy Lee in particular—into a full-time hobby.