Explore a legacy of flavours at Regent Hong Kong’s Lai Ching Heen
Lai Ching Heen seamlessly merges the rich traditions of Cantonese cuisine with modern culinary techniques, highlighted by a new tea pairing menu and an exclusive ‘four hands’ dinner
Set within Regent Hong Kong, Lai Ching Heen stands as a beacon of Cantonese culinary excellence. With two Michelin stars and a legacy spanning over four decades, this Hong Kong institution has successfully married tradition with innovation since its opening in 1984.
Remodelled and renamed in 2022, Lai Ching Heen has dedicated itself to the art of creating authentic Cantonese cuisine, focusing on premium, seasonal ingredients and time-honoured cooking methods. The restaurant’s culinary philosophy is expertly embodied by executive chef Lau Yiu Fai and head chef Cheng Man Sang. Together, they have transformed Lai Ching Heen into a celebrated destination, showcasing their commitment to quality and artistry.
The menu reflects the rich cultural tapestry of Chinese culinary traditions and the evolution of Cantonese cuisine over the past 40 years. “Maintaining the authenticity of Cantonese cuisine in today’s world is like practising martial arts – it demands discipline, diligence and relentless practice,” says Lau. Each dish tells a story, he says, adding that “every dish, every ingredient, every technique reflects the true essence of Cantonese culinary tradition”.
Refined and deeply rooted in Guangdong’s and Hong Kong’s heritage, the menu features dishes such as golden stuffed crabmeat, where the natural sweetness of crab is enhanced by sautéed onions and a delicate touch of fresh milk, all enveloped in a perfectly crispy shell.
This is just one dish that exemplifies the chefs’ attention to detail and culinary skill. “Proper wok hei [breath of the wok] and precise knife skills – are not just skills, but the very essence of Cantonese cooking,” Cheng explains. “By building a strong foundation in these core skills, we can then apply them to both traditional and contemporary dishes, ensuring a genuine connection to the culinary roots.”
Wok-fried Kagoshima Wagyu beef is another highlight – its marbled tenderness is complemented by a fragrant blend of black peppercorns and seasonal mushrooms – showcasing the artistry that defines Lai Ching Heen’s approach to cooking by using the best seasonal ingredients.
“My philosophy is rooted in a deep respect for Cantonese culinary traditions. We see ourselves as custodians of these time-honoured techniques and flavours,” says Lau. But he also believes the art evolves. “We carefully integrate modern techniques and source exceptional ingredients from around the world, always ensuring these innovations enhance – rather than overshadow – the essence of Cantonese cuisine. It’s about evolution, not revolution, preserving the soul of our dishes while offering a contemporary dining experience.”
The ambience at Lai Ching Heen also plays an essential role in enhancing the overall dining experience. The restaurant’s lavish decor, inspired by a jade jewellery box, evokes a sense of elegance and heritage. The jade-themed design elements serve to immerse guests in the rich culture of Cantonese dining, while views of Victoria Harbour provide a picturesque backdrop that complements the culinary artistry on display.
In a nod to tradition, Lai Ching Heen is set to unveil a new innovative tea pairing menu. “The success of our previous tea menu was largely driven by the positive reception of our tea-infused dim sum,” says Cheng. “Integrating tea into cooking is a delicate balance. The inherent bitterness and astringency of tea mean that overdoing it can ruin a dish, but too little will leave diners wanting more tea flavour.”
Curated by the restaurant’s tea sommelier, the menu aims to offer guests a deeper appreciation for both the cuisine and the cultural significance of tea by creatively exploring the intricate relationship between the two. The experience commences with six types of Chinese tea served in a relaxed, interactive setting. A set lunch follows, paired with a further three speciality teas: a sparkling golden oolong with longan honey, Taiwanese Jin Xuan oolong, and a mandarin zest Pu’er.
This June, Lau and Cheng will present an exclusive “four hands” dinner at Regent Taipei’s Silks House. On three nights only, this experience promises to showcase the culinary expertise of three chefs, reimagining time-honoured flavours in a dining experience like no other.
With its rich legacy, innovative approach and stunning ambience, a reservation at Lai Ching Heen promises to celebrate the essence of Cantonese cuisine and uphold its decades-long reputation, while bringing new trends to your plate.