His death was announced Friday afternoon through a post on Chua’s official Facebook page, which stated that he died peacefully at the Hong Kong Sanatorium and Hospital, surrounded by family and friends, Channel News Asia reported.

“In accordance with Chua’s wishes, no ceremony was held, and his body was cremated to avoid disturbing relatives and friends,” the statement read.

In late April, rumors circulated about his deteriorating health and reports claimed he had been admitted to the hospital’s intensive care unit. However, his assistant Yeung Ngo addressed the concerns on social media on April 29 and May 1, clarifying that Chua had only suffered a minor ailment and was recovering, The Straits Times reported.

Chua himself reassured followers on April 29 via social media, expressing gratitude for their concern and confirming that his condition was not critical.

Over his prolific career, Chua authored dozens of books spanning travel journals, food critiques, and reflections on life. He also hosted numerous culinary appreciation and travel programs.

Born in Singapore in 1941, Chua developed a passion for film, arts, and literature from a young age.

In the late 1990s and early 2000s, Chua shifted his focus to the culinary world, producing food and beverage reviews and opening his own restaurants.

He organized exclusive gastronomic tours across Asia and the globe in recent years. These tours often included visiting four to five restaurants per day in search of standout local specialties, many of which he later featured in his newspaper columns.