Chef Lai Announced as Permanent Executive Chef
Posted on 13 December 2016
Chef Lai began his cooking career at the age of 18. Through training has been important in shaping Lai’s culinary talents and the passion he finds in the kitchen, in 2008; Lai started working at the fine dining Italian Restaurant, Aspasia in Hong Kong where he met his mentor, Michelin Star Chef Rolland Schuller; also,
the guest chef at EMPORIO ANTICO in 2016.
With a drive to keep growing, Lai thrives through challenging himself to reach new heights and take on new challenges all over in different cities. In the space of only a few years, Chef Lai has been travelling to different places to excel his culinary innovation. Includes Michelin-starred restaurants such as Cépage (Hong Kong), Robuchon au Dôme (Macau); Tom Aikens (London, UK); L’Enclume (London, UK); Alinea (Chicago, USA) and La Vie (USA).
In 2014, Lai returns to Hong Kong, culinary contributed at The 22 Ships and soon after titled as Head Chef at The Pawn By Tom Aikens. The Key for Chef Lai’s success has always been surrounding himself with talented people and diving passionately into his position. Along the way, he has proven exceptional at expanding his knowledge of “local ingredients” and “culinary techniques” to assure uniqueness on the plate.
Lai believes focus on one or two ingredients in a dish and make them shine, how to keep things simple and interesting, and most important of all, how to work with the seasons which are also EMPORIO ANTICO’s mission, always showcasing only the freshest and finest.
We are NOW taking reservations for Chef Lai's Special Christmas and New Year Menu available from Monday, 19th December. BOOK BEFORE Thursday, 15th December and each guest will receive a complimentary
glass of Prosecco upon arrival.
Don't miss out!
For reservations please call
(852) 23 87 7168 or email us at firstname.lastname@example.org