Lai Ching Heen, a renowned Cantonese restaurant at Regent Hong Kong, has been awarded two MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2026. This marks an impressive 17 consecutive years of MICHELIN recognition, solidifying its status as a premier destination for Cantonese fine dining. Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang lead the culinary team, continuing to elevate the restaurant's offerings.

The restaurant's accolades are a testament to the dedication of its team. Chef Lau emphasises that the awards reflect collective effort rather than individual achievement. "These accolades are not meant to create individual stars, but to form a galaxy of brilliance that shines through every guest experience," he stated.

Chef Lau is committed to introducing Cantonese cuisine to a broader audience, particularly the younger generation. He stresses the importance of serving dishes at the right temperature to maintain their character. "Cantonese dishes must be served piping hot to reveal their true character," he explained.

Signature dishes at Lai Ching Heen include Golden Stuffed Crabmeat, Wok Fried Lobster, and Barbecued Whole Suckling Pig. These dishes showcase the restaurant's commitment to culinary excellence and innovation.

Michel Chertouh, Managing Director of Regent Hong Kong, praised the team's dedication and talent. "This remarkable accomplishment reflects the dedication and talent of the Lai Ching Heen team," he said, highlighting the restaurant's role in preserving Hong Kong's culinary heritage.

Lai Ching Heen's continued success underscores its position as a leader in Cantonese gastronomy, with a focus on tradition, innovation, and excellence

This story was selected and published by a human editor, with content adapted from original press material using AI tools. Spot an error? Report it here.