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With more than 40 years of experience, Chef Paul Lau Ping Lui of Tin Lung Heen at The Ritz-Carlton, is widely considered one of the top Cantonese chefs in Hong Kong, a true master of the region’s gastronomic traditions.
Originally from Guangzhou, Lau has worked in some of the most prestigious hotels and kitchens of Asia. At two-Michelin-star Tin Lung Heen, the chef leads a brigade of 24 cooks and celebrates Cantonese classic with impeccable elegance.
We talked to Lau about traditional cooking, preserving Cantonese heritage and teaching the new generations.
Double-boiled chicken soup with fish maw in baby coconut