Explore a legacy of flavours at Regent Hong Kong's Lai Ching Heen
Set within Regent Hong Kong, Lai Ching Heen stands as a beacon of Cantonese culinary excellence. With two Michelin stars and a legacy spanning over four decades, this Hong Kong institution has successfully married tradition with innovation since its opening in 1984.
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Remodelled and renamed in 2022, Lai Ching Heen has dedicated itself to the art of creating authentic Cantonese cuisine, focusing on premium, seasonal ingredients and time-honoured cooking methods. The restaurant's culinary philosophy is expertly embodied by executive chef Lau Yiu Fai and head chef Cheng Man Sang. Together, they have transformed Lai Ching Heen into a celebrated destination, showcasing their commitment to quality and artistry.
The restaurant's culinary philosophy is expertly embodied by head chef Cheng Man Sang (left) and executive chef Lau Yiu Fai.
The menu reflects the rich cultural tapestry of Chinese culinary traditions and the evolution of Cantonese cuisine over the past 40 years. 'Maintaining the authenticity of Cantonese cuisine in today's world is like practising martial arts – it demands discipline, diligence and relentless practice,' says Lau. Each dish tells a story, he says, adding that 'every dish, every ingredient, every technique reflects the true essence of Cantonese culinary tradition'.
Refined and deeply rooted in Guangdong's and Hong Kong's heritage, the menu features dishes such as golden stuffed crabmeat, where the natural sweetness of crab is enhanced by sautéed onions and a delicate touch of fresh milk, all enveloped in a perfectly crispy shell.
This is just one dish that exemplifies the chefs' attention to detail and culinary skill. 'Proper wok hei [breath of the wok] and precise knife skills – are not just skills, but the very essence of Cantonese cooking,' Cheng explains. 'By building a strong foundation in these core skills, we can then apply them to both traditional and contemporary dishes, ensuring a genuine connection to the culinary roots.'
The signature golden stuffed crabmeat dish exemplifies the chefs' attention to detail and commitment to flavour.
Wok-fried Kagoshima Wagyu beef is another highlight – its marbled tenderness is complemented by a fragrant blend of black peppercorns and seasonal mushrooms – showcasing the artistry that defines Lai Ching Heen's approach to cooking by using the best seasonal ingredients.
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