Markus Castro
Hong Kong SAR – LA LISTE has recognized Lai Ching Heen at Regent Hong Kong as one of the World’s Best Restaurants in the Greater China Region. It is one of only 11 restaurants in Hong Kong to have earned an outstanding score of 90 or higher.
La Liste, founded in 2015, uses an advanced algorithm to evaluate restaurant reviews from international dining guides, crowd-sourced platforms, and major press outlets, resulting in a global Top 1,000 restaurant ranking.
Lai Ching Heen, renowned for its rich heritage, masterful craftsmanship, and exceptional hospitality, is a global ambassador for refined Cantonese dining. The talented chef duo is breathing new life into classic Cantonese cuisine while aiming to reach a wider audience with their innovative dishes.
Executive Chef Yiu-Fai Lau and Head Chef Man-Sang Cheng are industry leaders. Decades since their first partnership, Chef Lau recalls his rise through challenging times, and Chef Cheng continues to enhance Lai Ching Heen’s exceptional reputation, working closely together through every challenge.
“The most crucial element that makes a good chef isn’t talent, but the right attitude towards the food and service industry. One must develop high standards for himself for top quality before anything else. If you don’t demand excellence in what you do, how could you expect to execute excellence for your guests?” said Chef Lau.
As technology and skills evolve with the times, so does the art of cooking. “A tool should fit its purpose—a blender is perfect for turning dried codfish into powder, but diced carp is better hand-chopped and beaten by hand to create a farce for poaching, giving it a chewy texture that blending can’t replicate.” Tools make our work easier, but it’s important to understand why some tasks should be done by hand. It’s not just about speed, it’s about working smart.
Chef Lau, while open to new ideas, stands firm on his principles: “If a guest’s request simply changes their experience, we can adapt, but if it changes the very soul of the dish, we must stick to our roots.” Flexibility is essential for chefs today, but it can’t come at the expense of a dish’s core identity—some principles must remain intact and respected.
Chef Lau is thrilled to have brought changes to Lai Ching Heen while keeping Peking Duck as a signature dish. A meal in Japan years ago inspired him to update the traditional Peking Duck—now, diners enjoy ornately fanned crispy skin, flour wrappers served in a steamer, and a refreshing selection of toppings such as pineapple, green papaya, cucumber julienne, and various sauces. This fresh approach to the classic became an instant hit, making the new Peking Duck a permanent item on the menu.
Despite his industry success—earning two Michelin stars, accolades from China’s Black Pearl ratings, and significant critical acclaim—Chef Lau aims higher. As he explains, “All chefs strive for more awards, but these honors belong to the entire team. Awards aren’t meant to create individual superstars, but to build a galaxy of shining stars through each guest experience.”
Chef Lau’s plan does not stop at the accolades, but a grander one to promote Cantonese cuisine to a wider demographic, and a younger generation of guests. “The audience today for Cantonese cuisine is a different one compared to before. Aesthetics and presentation play a crucial part, but what stays true in the cuisine is the importance of temperature — food is always piping hot when served, and everything we do upholds this tradition. It’s a standard we do not stray from, it’s a must, and we are happy to uphold for our guests — We always warm up for smiles and satisfaction.” Generations of guests have visited Lai Ching Heen, and from the wave of return customers and feedback, we know Chef Lau’s on the right track.
Chef Cheng, serving under Chef Lau at Lai Ching Heen, is renowned as the jack of all trades in the traditional Chinese kitchen, mastering a wide array of skills through extensive training.
Chef Lau manages kitchen dynamics and sustains the hierarchy, while Chef Cheng supervises the team, ensuring each dish meets the restaurant’s exacting standards. The pair collaborate on group brainstorming sessions to invent new dishes, with Chef Cheng following Chef Lau’s scientific method—systematically testing recipes and recording findings on presentation, flavor, aroma, and other elements. The whole kitchen team collaborates to create and refine both new and existing dishes, especially when changes are needed due to ingredient availability.
Restaurant reservations can be made via the online booking platform at https://hongkong.regenthotels.com/. If you have any questions, please feel free to contact Restaurant Reservations at dining.regenthk@ihg.com or call + 852 2313 2313.
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