Chef Lau Yiu Fai, Yan Toh Heen, InterContinental Hong Kong

Chef Lau Yiu Fai joined InterContinental Hong Kong when the hotel first opened in 1980 and was 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 1-Michelin star for 4 consecutive years in the Michelin Guide to Hong Kong & Macau.

Chef Lau Yiu Fai is the Executive Chef at
Yan Toh Heen, InterContinental Hong Kong