Yan Toh Heen Executive Chef Lau Yiu Fai has over 30 years of experience with InterContinental Hong Kong, having first joined the hotel in 1980 in the Chinese banquet kitchen. He was later on the opening team of Yan Toh Heen when the restaurant opened in 1984. At age fourteen, he started his apprenticeship at some of the top Chinese restaurants in Hong Kong, including the well-known Tai Sam Yuen and Fook Lam Mun. In 1993, Chef Lau moved to Canada where he worked in a Chinese restaurant in Vancouver for four years as the Head Chef, overseeing a kitchen team of twenty. Upon returning to Hong Kong in 1998, he joined Tin Shan Palace in Cheung Kong Centre.for almost two years before re-joining the hotel in April, 2000 to take the helm of Yan Toh Heen’s kitchen.
Chef Lau insists on using only the freshest and finest quality ingredients. His specialties include dishes prepared with abalone, lobster and seafood. With his staff of twenty cooks, Chef Lau continues to garner accolades for Yah Toh Heen from both local and overseas guests, who site the restaurant as one of the world’s best Chinese restaurants. Under his helm, Yan Toh Heen has been awarded 2 Michelin stars for five consecutive years (2015-2019) and is the recipient of 5-Stars from the prestigious Forbes Travel Guide for three consecutive years (2017 -2019).
1. What is your philosophy when it comes to food?
I believe in using the freshest and best ingredients to create dishes that are so unique they cannot be made at home. You must love the food you create before you serve it to your guests.
2. Name your most Favorite dish on the menu? And why?
My favourite dish has to be the “Wok-fried Wagyu with Green Peppers, Mushrooms and Garlic.” I was one of the first Hong Kong Chefs at a Cantonese restaurant to use premium imported international ingredients in Cantonese cooking (such as Australian wagyu & Japanese shishito peppers). In fact, this dish was previously awarded the “Best of the Best” Award by HKTB (Hong Kong Tourism Board).
3. Main considerations when it comes to choosing your ingredients?
The ingredients must be in season, fresh and top quality.
4. How do you see the growing demands for sustainable produce affecting the food world?
I agree that this is an important movement which is vital for the next generations. InterContinental Hong Kong was the first hotel in Hong Kong and the first IHG property globally to achieve EarthCheck Platinum Certification. One of our many initiatives is the use of sustainable products.
5. If you weren’t a chef, or in the food business, what would you be?
I would be a lawyer as I love to argue!
6. Do you have a memorable food experience that impacted you as a child or young chef?
I remember the days when my mother and grandmother used to cook for me. I recall fondly the smell of the open fire. I also remember the first day when I managed to hold the heavy wok on my own!
7. What do you enjoy most about being a chef?
I most enjoy creating new dishes. It is also a thrill when guests compliment how much they enjoy my food.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Doing the right thing at the right time:
This applies to handling the food properly – for example: humane handling of live ingredients (ie: fish, prawns, lobsters, frogs, etc) which are an integral part of Cantonese cooking.
You also need to be fair with the staff too and provide them with the right opportunities.
9. If you had a choice of anything for your last meal, what would you choose to have?
A bowl of plain steamed white rice
10. Do you have any tips for budding chefs or restaurateurs?
Do not be afraid of missing out (as chefs work long hours and weekends!). Do not be put off by doing the hard “dirty work” (such as washing pots & pans and peeling vegetables) as you work your way up in the kitchen. A good foundation is needed in order to climb up the culinary ladder.
ADDRESS:
Yan Toh Heen, Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
PHONE: +852 2313 2323
WEBSITE: https://hongkong-ic.intercontinental.com/en/dining/yan-toh-heen/