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READ MOREEdgar Cheung Ka-long
Champion Fencer
“It’s about believing in yourself and trusting that the victory is yours.”
Hong Kong fencer Cheung Ka-long is one of the greatest Asian athletes of his generation. After becoming Asian fencing champion at the age of 18, he went on to establish himself as one of the world’s top fencers by winning a gold medal in Tokyo in 2021. Three years later, he made history by retaining his title in Paris. Humble and reserved at first glance, the 27-year-old possesses a steely mind and an unwavering determination to make his mark.
With both his parents playing national league basketball in China, Cheung was destined for a bright athletic path. At age 10, he joined his first fencing class and discovered a passion for the sport. He then quickly rose to become one of Hong Kong’s most promising talents.
In 2016, Cheung was crowned Asian champion. One year later, he solidified his position as one of the world’s best fencers by winning Hong Kong’s first World Cup medal in Saint Petersburg. Thereafter, he collected titles from various tournaments around the world, reaching the pinnacle when he won his first gold medal in Tokyo in 2021.
Cheung says that defending his title in Paris in 2024 was one of the most challenging feats of his career. “Fencing is like a game of chess. Ultimately, it’s a mind game where the smartest contender sets the best trap for their opponent,” he explains.


“When I fence, my focus remains entirely on the next point,” he continues. “It’s about believing in yourself and trusting that the victory is yours.”
Representing Hong Kong is a great source of pride for the young fencer. He cherishes the city’s distinct culture, especially the people’s warmth. And of course, there’s the food.
“When I think of Hong Kong, the first thing that comes to mind is food,” he says. “I travel a lot, and whenever I come back, I always crave traditional local cuisine. I love it, and it’s hard to find in other countries.”
In particular, Cheung has a soft spot for cha chaan tengs—quintessential Hong Kong-style cafes that serve local classics such as wonton noodles, macaroni soup, milk tea and pineapple buns garnished with a slab of butter.
“The ultimate taste of home comes in a plate of soy sauce fried noodles,” he says. “I can’t eat a lot of it during the season, but it’s definitely my favourite dish of all time.”

