Tiffany Lo

The Path

Le Cordon Bleu Culinary School, London gave Tiffany Lo a formal base in technique and discipline. She then spent time in Investment Banking, a field far removed from service, before stepping into kitchens as sous-chef at LPM. The sequence matters less as a neat progression than as evidence of range: each step added pressure, precision, or change, and those traits now sit inside her work rather than beside it. Tiffany Lo was former owner and chef at Jean May until its closure in March 2026., and the role brings those earlier disciplines into one restaurant. The result is a practice that depends on control, but not control alone; the cooking also leaves room for judgment, pacing, and the kind of confidence that comes from having worked across more than one professional language.

The Work Today

At Jean May, the dishes associated with Tiffany Lo show a kitchen working through technique rather than ornament. Her steak tartare has been described as one of a reviewer’s favorite interpretations in town, with hand-chopped texture and balanced flavor doing the heavy lifting. It is a dish built on restraint and exactness, and it points to how she handles core preparations. The chicken liver parfait sits on a different part of the menu but follows the same logic. Rooted in nose-to-tail eating, it uses Madeira wine, Port, and Brandy to remove the offal’s odor, which keeps the preparation practical while still aiming for elegance on the plate. It is careful work, not showy work, and that distinction matters. The rice cake adds another layer to the kitchen’s register. In a career that began outside restaurants, it keeps a maternal recipe present inside Jean May, linking private memory to daily service without turning it into sentiment. It is also one more sign that her cooking draws from more than training alone.

Signature

Tiffany's signature dishes include Steak tartare, Chicken liver parfait, Duck à l’orange, Shanghainese rice cake, and Crispy ox tongue.

In Their Words “Born and raised in Hong Kong, I graduated from inoversity in the UK and started my career in Investment Banking. But it didn’t take me long to realise that my passion was in cooking and that I wanted to make a career out of this passion.”

Acclaim

The recognition around Tiffany Lo’s cooking tends to land in the dishes themselves. Steak tartare is noted for texture and balance; chicken liver parfait shows how strong ingredients can be handled with care; duck à l’orange brings comfort without overstatement. Taken together, they describe a kitchen language that is composed, specific, and attentive to detail. Most telling is the rice cake. In that sense, the dish connects the earlier parts of her life to the work she is doing now.