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Drink responsibly. We support the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking
as well as Discus, CEEV and Avec Modération!.
By entering this site you accept our terms and conditions. The abuse of alcohol is dangerous for your health. Consume with moderation.
Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS ,CEEV et de Avec Modération!. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri.
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Entrando nel sito, conferma di accettare i termini e le condizioni di utilizzo. L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
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Hong Kong restaurant Yan Toh Heen Dining room
Lau Yiu Fai
Yan Toh Heen

Chef Lau Yiu Fai, who joined InterContinental Hong Kong when the hotel first opened in 1980, was on the opening team of Yan Toh Heen in 1984. At fourteen, he started his apprenticeship at some of Hong Kong’s top Chinese restaurants, including the well-known Tai Sam Yuen and Fook Lam Mun.  After several years in Vancouver, he returned to Hong Kong in 1998 and joined Tin Shan Palace in Cheung Kong Centre. Chef Lau then rejoined the hotel in 2000 as Yan Toh Heen’s Executive Chef. Under his leadership, Yan Toh Heen has been awarded 2-Michelin stars for two consecutive years.

Crowded street in Hong Kong Chef Lau Yiu Fai portrait with Krug Champagne
I like to create pure, simple and elegant Cantonese cuisine.
Lau Yiu Fai
Chef Lau Yiu Fai Krug x Egg recipe

How would you describe your culinary philosophy?

My culinary philosophy is based on creating the finest Cantonese cuisine using traditional cooking methods with dishes presented in a contemporary style. I use only the best ingredients and top quality seasonal products sourced locally and around the world.

What is your culinary obsession?

I like to create pure, simple and elegant Cantonese cuisine.

What was the most memorable meal you either cooked or ate?

I was honored to be one of the six Michelin star Chefs from Hong Kong invited to cook for a VIP event held in London at the Asia House in 2011 to benefit the First Initiative Foundation, as part of a cultural exchange.

“Sojourn” was a multi-faceted promotional event organized by philanthropist Michelle Ong, featuring internationally recognized, Hong Kong based artists, designers and chefs.  The purpose of the event was to promote and nurture creative Hong Kong talent and showcase them to an international audience with carefully chosen and mutually enhancing exhibitions and events showcasing Hong Kong as a remarkable international city.  It was exciting to represent InterContinental Hong Kong at this high profile London event.

Which hens lay the most interesting eggs?

Very fresh, organic eggs that are of top quality.

What does the area that your restaurant is situated in bring to the food you serve?

Yan Toh Heen offers panoramic views of Victoria Harbour. This enhances the entire culinary experience, along with the restaurant’s elegant ambiance featuring hand-carved jade placemats and an intimate décor reminiscent of a contemporary Chinese residence.

If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?

Elvis Presley.

I have always been a huge fan of his music.

For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?

A classic ballad like “Only You” by the Platters.

Which came first? The chicken or the egg?

Who Knows?  For the chef, it is the egg first - at breakfast.

Then the chicken - at lunch or dinner.

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