Lai Ching Heen celebrates two stars in the MICHELIN Guide Hong Kong and Macau 2026 | News
Lai Ching Heen, the esteemed Cantonese restaurant in Regent Hong Kong, has been awarded two MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2026, marking an extraordinary 17 consecutive years of MICHELIN recognition. This long-standing accolade cements Lai Ching Heen’s position as one of the region’s most celebrated destinations for Cantonese fine dining.
With a history spanning four decades, Lai Ching Heen is known as one of the world’s best Chinese restaurants, specializing in Cantonese cuisine. At the helm are Chef Lau Yiu Fai and Chef Cheng Man Sang, whose leadership continues to guide Regent Hong Kong’s Chinese flagship restaurant to new culinary heights as Cantonese cuisine gains wider recognition in the local food scene.
Despite the restaurant’s many accolades – including two MICHELIN stars and consistent critical acclaim – Chef Lau’s ambitions remain rooted in a deeper purpose. “Every chef strives for excellence,” he says, “but these awards are not personal achievements. They represent the dedication of every member of the team. These awards are not intended to create individual stars, but to form a galaxy of brilliance that radiates through every guest experience.”
Chef Lau’s vision extends beyond recognition: he is committed to introducing Cantonese cuisine to a wider audience, especially the younger generation. “Today’s diners are looking for aesthetics and presentation, but what remains unchanged – and what we continue to honor – is the importance of temperature. Cantonese dishes must be served piping hot to reveal their true character. This is a standard we uphold without compromise. It is a tradition and we are proud to continue it. We always warm up to smiles and satisfaction.”
Generations of guests have dined at Lai Ching Heen and the return of loyal customers is a testament to the team’s unwavering commitment to excellence.
As culinary techniques evolve and technology becomes more integrated into kitchens, Chef Lau continues to consider the role it should play in Cantonese cuisine. “Technology must serve a purpose,” he explains. “A blender is excellent for pulverizing dried cod into powder. But for diced carp, hand chopping and beating are essential to achieve the springy texture required for poaching, something a machine simply cannot replicate.” He adds: “Tools can help us, but you have to understand the value of craftsmanship. It’s not about working fast, it’s about working smart.”
Lai Ching Heen curates the finest ingredients to present exquisite Cantonese cuisine, perfected through decades of culinary mastery. Drawing on the team’s deep experience, the chefs continually innovate to create a diverse repertoire of signature creations that reflect the depth, precision and artistry of Cantonese gastronomy.
Signature dishes include:
Gold-filled crab meat, onion, fresh milk in the shell
Hand-picked fresh crab meat – with the natural sweetness of both red and green crab – is blended with sweet onion and fresh milk to create a delicate, creamy filling. Topped with golden breadcrumbs and baked in a crispy shell, the dish offers an elegant contrast of textures: crispy on the outside, soft and juicy on the inside.
Wok-fried lobster, crab roe, fresh milk
A classic Cantonese delicacy that, as noted by the MICHELIN Guide, has become increasingly rare in Hong Kong due to the skill required to perfect its unique texture. Achieving a consistency that is at once firm yet silky smooth, with a rich, milky depth, requires mastery. This refined interpretation highlights Chef Lau Yiu Fai’s expertise in seafood: simple ingredients refined through precise technique, resulting in a light, aromatic dish that captures the full essence of lobster, making every bite reflect the true soul of this celebrated classic.
Barbecued whole suckling pig
Each 4.5kg Jinling suckling pig is carefully coated with premium maltose and air-dried for four hours before being slowly roasted using traditional charcoal techniques. This time-honored preparation produces a glistening, ultra-crisp and remarkably tender, juicy meat that reflects the iconic and authentic flavor profile of the dish.
Fried puff pastry, salmon, onion, chia seeds
Flaky, buttery puff pastry envelops tender salmon, sweet onion and nutrient-rich chia seeds, offering a delicate balance of crispiness and juicy interior. The filling, rarely seen in seafood-filled pastries, delivers a nuanced savory sweetness, further enhanced with house-cured salmon floss that adds a distinctive aroma and additional layers of texture.
The dining experience begins the moment guests enter the elegant interior, inspired by a jade jewelry box that opens to reveal the cultural richness of Cantonese gastronomy. Signature jade design elements, refined Cantonese cuisine, the artistry of Chinese tea culture and the iconic view of Victoria Harbor combine to define the essence of Lai Ching Heen. For those seeking a more intimate setting, the Private Dining Rooms overlooking the harbor provide an ideal location for family celebrations, social gatherings and business functions.
Michel Chertouh, Managing Director of Regent Hong Kong, shares his gratitude for the team’s achievement: “This remarkable achievement reflects the dedication and talent of the Lai Ching Heen team, whose dedication to excellence has continually elevated the dining experience. As a cornerstone of Hong Kong culture, Cantonese cuisine preserves the local culinary heritage while showcasing the city’s spirit of creativity and sophistication. We look forward to continuing this legacy of innovation and refinement.”
Restaurant reservations can be made via the online booking platform at https://hongkong.regenthotels.com/. If you have any questions, please contact Restaurant Reservations at [email protected] or call +852 2313 2313.
