Lau Yiu Fai

Chef Lau insists on using only the freshest and finest quality ingredients. His specialties include dishes prepared with abalone, lobster and seafood.

The Journey

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.

Food Philosophy

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

  • Michelin 2 Star Chinese restaurant
Ruyi Collection
Lau Yiu Fai chooses Ruyi

Vicky Cheng

VEA Restaurant & Lounge, Hong Kong

Howard Cai

Howard‘s Gourmet, Hong Kong

Edward Voon

Le Pan, Hong Kong

Julien Royer

Odette, Singapore

Lanshu, Chen

Le Moût, Taiwan

Paul Pairet

Ultraviolet by Paul Pairet, Shanghai

Angelo Aglianò

The Ritz-Carlton TOSCA, Hong Kong

Éric Briffard

Le Cordon Bleu Paris Institute, Paris

Akira Back

Akira Back, Singapore

Umberto Bombana

8½Otto e Mezzo, China / Hong Kong / Macau

Yan-tak, Chan

Four Seasons Hotel, Hong Kong