He holds a Master of Social Science in Public Policy from The Chinese University of Hong Kong, and a Bachelor of Social Science in Sociology (Second Class Honours, Upper Division) from Hong Kong Shue Yan University. He is the founder of “Hong Kong Incense Culture Preservation” (Hong Heung Tong) and an incense artisan. He formerly served as Deputy Head of the Chinese Orchestra of the Hong Kong Buddhist Youth Association, a volunteer instructor of incense art classes for the same association, and a research assistant at the Contemporary China Studies Centre of Hong Kong Shue Yan University.

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Born in Hong Kong with ancestral roots in Zhongshan, Guangdong, his family once initiated and managed the construction of the Kun Iam Temple in Taipa, Macau.

 

Since 2007, he has been researching traditional incense culture, and since 2011 has accumulated over a decade of incense-making experience.

 

Starting in 2017, he has collaborated with various Hong Kong government departments, educational institutions, heritage conservation bodies, charitable organizations, non-profit groups, and private institutions to organize courses, workshops, and lectures on traditional incense culture preservation. He has also been interviewed by television stations, radio channels, newspapers, magazines, online media, and students.

He is committed to promoting awareness that Hong Kong derives its name from incense, and hopes that through understanding traditional incense culture, people can better understand Hong Kong’s origins—allowing the city to remain “fragrant” and worthy of its name. He is also actively involved in research on Hong Kong’s intangible cultural heritage (including the Chiu Chow Hungry Ghost Festival, Hindu festivals, Cantonese “Yam Hau” rituals, and the Tai Ping Ching Chiu Festival), as well as heritage conservation work such as the Queen’s Hill （Burma Line）Hindu Temple.

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The Origin of His Journey with Incense

In 2007, during a visit to Chi Lin Nunnery, he encountered an elegant fragrance that led him to search extensively for its source—agarwood. This marked the beginning of his journey with incense. Starting with agarwood, coil incense, and sandalwood, he gradually explored and developed blended incense, gaining substantial knowledge of Chinese incense art.

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In 2011, to promote broader understanding of Chinese incense art and to move beyond its association solely with religious rituals, he established a Facebook page titled “Traditional Chinese Incense Art” (the predecessor of “Hong Kong Incense Culture Preservation”), introducing the deeper meaning and enjoyment of incense culture.

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In 2012, with the introduction of a friend and permission from Professor Cheung Chin-hung of CUHK’s Department of Anthropology, he attended a workshop led by Hachiya Sōhitsu, the 21st head of the Shino School of Japanese Kōdō, learning about the transmission and spirit of Chinese incense culture in Japan.

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In 2014, he served as a staff member and volunteer instructor in the “Aquilaria sinensis Conservation Ambassador Training Programme” organized by the Tai O Environment and Development Concern Association. In the same year, upon learning that Tin Bo Incense Shop (天寶香莊) was closing, he proactively contacted media and cultural preservationists to document its history, aiming to raise public awareness of Hong Kong’s traditional incense industry.

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On March 29, 2016, he spoke at a special meeting of the Panel on Environmental Affairs, addressing the issue of illegal logging of wild agarwood, emphasizing that it contradicts the spirit of traditional incense art, and urging a ban on the sale of protected agarwood. In May of the same year, he visited Shoyeido Incense Co. in Kyoto, Japan, to understand Japanese incense culture and production methods. Later that year, he began preparing to launch incense art classes.

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In January 2017, he co-organized the first traditional incense art class with the Hong Kong Buddhist Youth Association, followed by another in July with The Han Li. These initiatives aimed to educate the public on the fundamentals, history, techniques, and conservation concepts related to traditional incense art.

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On July 30, 2017, he won the championship in the “Innovative Tradition” Business Revitalization Competition organized by JCI Harbour. On September 3, 2017, he was invited by the Federation of Hong Kong Chiu Chow Community Organizations to deliver a lecture on traditional incense culture at the Hong Kong Yu Lan Festival, promoting awareness of incense culture preservation and agarwood conservation.

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In September and October 2017, he conducted “Traditional Incense Art Experience Workshops” at the Lam Tin Integrated Family Service Centre of the Social Welfare Department.

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From 2018 onwards, he collaborated with the Han Li to offer courses on incense kneading, indirect heating incense appreciation, incense appreciation sessions, and incense ceremony experiences, allowing participants to learn traditional methods and etiquette. That same year, he expanded collaborations with various organizations to reach a wider audience and promote awareness of incense culture.

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In 2019, he organized his first incense appreciation gathering.

 

In 2020, he hosted the first incense tea gathering and launched his first public English-language course.

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In 2021, he established an incense workshop in Chai Wan, marking a formal operational base. At the same time, the organization was renamed from “The Safeguarding and Conservation of Hong Kong Traditional Incense Culture Company” to “Hong Kong Incense Company,” meaning to become a “Shop of incense” for Hong Kong people.

 

In 2024, the workshop relocated to Kwai Fong, expanding into a larger production space and educational center for promoting traditional incense culture.

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In 2025, he was invited by Joint Publishing (Hong Kong) to write “The Fragrance of Hong Kong,” the first book dedicated to the history and culture of Hong Kong’s incense industry. The book has been collected by all universities in Hong Kong as an academic reference.