Regent Hong Kong marks 40 years of Cantonese restaurant operations

Regent Hong Kong celebrates 40 years of Cantonese dining at Lai Ching Heen, where Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang keep the traditional techniques alive for future chefs. The restaurant's reputation rests on refined Cantonese cuisine, consistency, and the knowledge gained over time. This legacy extends beyond accolades, as much of its character comes from shared knowledge in the kitchen between Chef Lau and Chef Cheng.

Cantonese cooking relies on techniques like steaming, double-boiling, roasting, and wok cooking, which demand precision and timing. The cuisine's balance of simplicity and complexity lies in understanding when to let ingredients speak for themselves. Lai Ching Heen's chefs utilize traditional techniques as practical knowledge, rather than rigid rules, to refine and evolve with changing times.

Chef Lau has been with the hotel since 1980, while Head Chef Cheng has worked with him for over 25 years, creating a shared understanding of taste, technique, and standards. Together, they maintain the restaurant's approach to Cantonese cooking and ensure its standards continue through successive generations. While respect for tradition is essential, Cantonese cuisine should also adapt and evolve, with fundamentals understood well enough to support change.

Lai Ching Heen exemplifies this balance by refining familiar flavors while creating new expressions from established techniques. The restaurant has earned 17 consecutive MICHELIN stars and Two Stars in the MICHELIN Guide Hong Kong & Macau 2026, as well as Two Diamonds in the Black Pearl Restaurant Guide 2026. These recognitions reflect the restaurant's consistency, but its culinary identity remains rooted in the shared knowledge, standards, and techniques upheld within its kitchen.