Lau Sze-yau

Lau Sze-yau

The Hong Kong Bankers Club
Executive Chinese Chef

Lau Sze-yau, Executive Chinese Chef, The Hong Kong Bankers Club 
Joining the industry in 1993, Executive Chinese Chef Lau Sze-yau has over 20 years’ experience at five-star hotels and prestigious restaurants. A graduate of the Chinese Cuisine Institute’s Master Chef programme, his journey from apprentice to Executive Chinese Chef reflects his unwavering commitment to delicious food, rooted in freshness, healthiness, and simplicity

I’ve always believed this: whether we’re preserving tradition or drawing on the best of other cuisines, It adapts and continually renews itself. This is its vitality.

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Disclaimer:

This guide has been produced by South China Morning Post Publishers Limited (South China Morning Post) and published by the Hong Kong Tourism Board. Chef and restaurant suggestions have been provided by the Chinese Culinary Institute. 

 

The information contained in this guide, including details on restaurants, goods and services, is for general reference only and is current as of December 2025. 

 

While compiled with reasonable care, the Hong Kong Tourism Board, South China Morning Post and the Chinese Culinary Institute make no representations or warranties of any kind, express or implied, regarding the commercial applicability, accuracy, adequacy, reliability or timeliness of any information contained in this guide. 

 

Readers are advised to verify any details directly with the relevant service providers. Neither the Hong Kong Tourism Board, South China Morning Post, nor the Chinese Culinary Institute shall be liable for any loss, injury or damage (whether direct or indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information. 

 

The inclusion of any chefs, restaurants or service providers in this guide does not constitute an endorsement or guarantee of any kind, including but not limited to their quality, professionalism or safety, by the Hong Kong Tourism Board, South China Morning Post or the Chinese Culinary Institute.


The Food Business Licence for these restaurants is not a General Restaurant Licence. Certain limitations may apply. We recommend checking directly with the restaurant regarding any restrictions before your visit.

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