The secret behind the two-star Michelin success of Tin Lung Heen, according to its self-taught chef Paul Lau

  • The chef de cuisine at The Ritz-Carlton, Hong Kong’s Cantonese fine-dining restaurant first learned how to cook by observing other chefs at work
  • Lau says being uncompromising with his high standards got him to where he is today, and he expects the same level of discipline from his team

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