i. Biography
Executive Chef Lau Yiu-fai leads Lai Ching Heen in Hong Kong, working in Cantonese cuisine with the kind of control that comes from long practice in disciplined hotel kitchens. His earlier post at Yan Toh Heen, also in Hong Kong, anchors that path in one of the city’s better-known dining rooms. Taken together, the two addresses show a chef whose work is defined by measured technique, polish, and attention to detail rather than flourish for its own sake.
Coming Up
Yan Toh Heen: opening team in 1984; rejoined as Executive Chef in 2000., Lau Yiu-fai built an early chapter around precision and authority in the kitchen. That post marked a clear step in a career shaped by consistency as much as advancement, with each move suggesting steadier command rather than sudden reinvention. Now at Lai Ching Heen, Lau continues along that line: a chef moving from one distinguished room to another with the same controlled approach, where rigor and patience do the heavier work.
Where They Are Now
At Lai Ching Heen, Lau Yiu-fai holds the title of Executive Chef and oversees a Hong Kong kitchen identified with Cantonese cuisine. The style asks for delicacy, balance, and exact timing, and his work sits naturally inside those demands. His approach is disciplined and exact, letting texture, aroma, and seasoning carry the plate without excess.
Signature
Lau Yiu-fai's signature dishes include golden stuffed crab shell with crabmeat, fortune chicken wrapped in fresh lotus leaf and pond soil, tender braised lobster and black truffle on a crispy taro net, steamed lobster with crabmeat roe and tofu, and wok-fried Kagoshima Wagyu with hon-shimeji mushrooms and garlic. The range points to a kitchen working in contrast and finish: crisp and tender, earthy and refined, familiar forms handled with care. The dishes are structured and expressive at once, carrying Cantonese technique into plates that stay close to tradition while remaining tightly composed.
Honors
Lau Yiu-fai's honors include MICHELIN 2 Stars. The recognition marks the level of craft attached to his name and places his work among Hong Kong dining’s upper tier. It also fits the line of his career: Yan Toh Heen beginning in 2000, then Lai Ching Heen, with Cantonese cuisine as the consistent thread through both rooms.
Profile updated August 2026
FAQ
Asked of Lau
What is Lau Yiu-fai's current role?
Lau Yiu-fai is Executive Chef.
Where did Lau Yiu-fai work before?
Earlier in their career, Lau Yiu-fai worked at Yan Toh Heen.
What recognition has Lau Yiu-fai received?
MICHELIN 2 Stars.
