Chef Paul Lau Ping-lui, chef de cuisine at Tin Lung Heen restaurant, in the Ritz-Carlton Hong Kong. Photo: SCMP / Jonathan Wong
Chef Paul Lau Ping-lui, chef de cuisine at Tin Lung Heen restaurant, in the Ritz-Carlton Hong Kong. Photo: SCMP / Jonathan Wong
Post Magazine /  Food & Drink

How Chinese chef Paul Lau went from cleaning the drains to two-Michelin-star Tin Lung Heen restaurant

  • The chef de cuisine at Tin Lung Heen, The Ritz-Carlton Hong Kong’s Cantonese restaurant, talks about working his way up from the bottom
  • He recalls killing pigs in South Africa, surviving on very little sleep and working tirelessly to perfect wok hei

Bernice Chan
Bernice Chan

Updated: 12:15pm, 27 Apr, 2021

Why you can trust SCMP
Chef Paul Lau Ping-lui, chef de cuisine at Tin Lung Heen restaurant, in the Ritz-Carlton Hong Kong. Photo: SCMP / Jonathan Wong
Chef Paul Lau Ping-lui, chef de cuisine at Tin Lung Heen restaurant, in the Ritz-Carlton Hong Kong. Photo: SCMP / Jonathan Wong
READ FULL ARTICLE