Paul Lau

Tin Lung Heen

Chef Paul Lau is the Director of Culinary of Tin Lung Heen, the two-Michelin-starred Cantonese restaurant at The Ritz-Carlton, Hong Kong. With over 40 years of experience across Beijing, Shanghai, Hong Kong, Guangzhou, Dubai, and the UK, he is widely regarded as one of Hong Kong's top Cantonese chefs. Originally from Guangzhou, Lau moved to Hong Kong at age 14 and began working in a Cantonese restaurant kitchen, where his passion for cooking was ignited.

Before joining The Ritz-Carlton, he worked at The Peninsula Beijing, The Peninsula Hong Kong, The Garden Hotel Guangzhou, and The Dubai International Hotel, and has won several Best of the Best Culinary Awards from the Hong Kong Tourism Board. His signature dishes include Barbecued Iberian Pork with Honey, Double-boiled Chicken Soup with Fish Maw in Baby Coconut, and Steamed Crab Claw with Egg White and Hua Diao Wine.

The ARGO bar at the Four Seasons Hong Kong, with its thoughtful design and stunning sea view, offers a truly relaxing experience. They use high quality ingredients to craft simple yet classic cocktails. I've always believed that combining classic dishes with premium ingredients often leads to unexpectedly delightful results

The Shun De Kung in Jordan is an authentic Shunde eatery that uses traditional cooking techniques to bring out the rich flavors of various Shunde dishes

Restaurant
Ratings

Dinner Bakery / Сafe Casual Dining Bars

Oi Man Sang

Caprice

Grissini

22 ships

Wing Kee Restaurant

Bakehouse

The Lounge at Four Seasons Hong Kong

The Butterfly Room

Lan Fong Yuen

The Lobby at The Peninsula