Lau Yiu Fai

Yan Toh Heen Executive Chef Lau Yiu Fai has over 30 years of experience with InterContinental Hong Kong, having first joined the hotel in 1980 in the Chinese banquet kitchen. He was later 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 Heenhas been awarded 2 Michelin stars for three consecutive years (2015-2017), with 1-Michelin star for the five years prior.

The restaurant has also been named one of the Top 20 Restaurants in Hong Kong in 2016 & 2017 by the Hong Kong Tatler Best Restaurant Guide and one of the Top 100 Tables in Hong Kong & Macau by South China Morning Post for four consecutive years.