Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs’ stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

It's easy to mistake mentorship for teaching. They're two sides of the same coin: both imparting knowledge and wisdom, shaping the next generation in their own ways. But mentorship asks for something more personal: the investment to understand a mentee's ambitions, spot where they need guidance, and offer advice based on lessons learned the hard way.

Last March, MICHELIN unveiled a new award for chefs whose influence extends beyond the plate and guest experience: the Mentor Chef Award. In Hong Kong & Macau, that honor went to Chef Lau Ping Lui of Tin Lung Heen at Ritz-Carlton Hong Kong — a fitting recognition for a chef whose four-decade career has been defined not only by mastery, but by his willingness to share what he knows.

Chef Lau started from the very bottom of the kitchen's totem pole. And he has been very vocal about his humble beginnings, not shying away from his grueling start. At 14, he entered the kitchen at Lung Yu Chinese Restaurant in Jordan, where his earliest duties included cleaning bathrooms, making tea for chefs, and washing dishes. Far from glamorous, but formative for the young teenager who moved to Hong Kong from Guangzhou.

From there, he moved through some of Hong Kong's most storied Chinese kitchens. He became a cook at Jiang Nan Seafood Restaurant, and later joined Golden Hill Restaurant in Wan Chai, where he sharpened his knife skills and became more interested in pursuing a culinary career.

In 1981, when Maxim's Palace Chinese Restaurant opened in Causeway Bay, an 18-year-old Chef Lau joined the team as the seventh wok. Outside his shifts, he worked at nearby dai pai dongs, pushing himself through a punishing schedule. Recalling his routine then, Chef Lau shared with South China Morning Post that he slept only for "three hours each day, and my hair turned yellow."

Five years later, Chef Lau moved to Johannesburg, South Africa, where he cooked in a Chinese restaurant and taught himself English. He would go on to work in Beijing before eventually returning to Hong Kong. In 2011, he joined The Ritz-Carlton Hong Kong to lead Tin Lung Heen, where he would earn the stars and maintain those two MICHELIN stars with remarkable consistency for well over a decade.

Tenacious does not quite cover it. Chef Lau's story is one forged by fire, discipline, and wok hei. But what makes this latest MICHELIN honor especially meaningful is that his legacy is not confined to dishes leaving the pass. Over the years, he has helped hone young, up-and-coming chefs within Tin Lung Heen's 24-strong brigade.

"For me, the most important thing has always been sincerity. As long as you teach with dedication and work with heart, you will naturally see change and results," Chef Lau said.

In this Yes, Chef! Exclusive, The Beat Asia sits down with Chef Lau Ping Lui to talk about his mentorship philosophy, winning the MICHELIN Mentor Chef Award, and the key to mastering Cantonese cuisine.

Congratulations on winning the inaugural MICHELIN Mentor Chef Award! What was your initial reaction or thought when it was announced?

I was actually quite surprised at the time. This award is not just about me personally. More importantly, it represents a recognition of the heritage and legacy of Cantonese cuisine.

I have always believed that helping others grow is, in fact, an achievement in itself. Seeing young chefs improve is my greatest satisfaction.

When leading such a large team, what do you believe is the most important quality to instill in every chef?

What I value most is discipline and attitude, such as being punctual, honest, and reliable. Especially during morning preparation, if someone is late, it affects the entire workflow. Also, a mistake should never be repeated.

Common mistakes young chefs make include lateness, poor memory, and dishonesty. I verify their mistakes and help them understand the problem so that they avoid repeating them.

Tin Lung Heen has maintained its two MICHELIN stars for 14 consecutive years. How has the restaurant evolved while staying true to its identity? And which is harder: earning the first star or maintaining them since?

We continuously improve plating and overall presentation, and all of this is the result of the team's collective effort.

Maintaining two MICHELIN stars for fourteen consecutive years is far more challenging, as it requires long-term consistency and perseverance.

I devote almost all my time to work and rarely take holidays. I often say, "I'll travel after I retire." From morning to night, I stay fully committed to ensure consistency in direction.

With 40 years of experience, what is the key to keeping that passion for cooking alive?

I initially entered the industry for a living rather than passion. But over time, seeing the respect given to senior chefs motivated me. Today, my greatest satisfaction comes from seeing the smiles of satisfied guests.

At home, I am much more relaxed. But I cook, mainly Cantonese cuisine. I also make time to exercise, such as swimming. I believe good health is essential to doing good work.

How do you think the definition of "hard work" in the kitchen has changed from your generation to this generation?

There is not much difference. To succeed, you must be willing to sacrifice rest and entertainment, and have clear goals. Starting from the bottom and [learning the] fundamentals are absolutely essential for chefs. There are no shortcuts.

How has your culinary training style changed over the years?

I have always stayed true to my 初心 (original intention), while setting clear goals for myself and my team.

For young Cantonese chefs, what is non-negotiable for them to master the cuisine?

The most important things are to love your work, think critically, and be willing to sacrifice time to practice.

What is your advice to younger chefs who are trying to find their specialty or develop their own culinary identity?

Gain experience. Don't be calculative. Give more. And set long-term goals for yourself.

What does authenticity mean in Cantonese cuisine today?

I believe there is no absolute "authenticity," only "tradition." The key is flavor balance, achieving harmony.

When crafting a menu, I usually start with the ingredients, then incorporate memories, inspiration, and seasonal elements.

After everything you have achieved, what are you looking forward to?

Every day, I aim to improve myself. Master every day.

What do you hope the next generations of chefs will carry forward?

Diligence and having clear goals.

For more information, visit Tin Lung Heen's website. Follow Ritz-Carlton Hong Kong on Instagram for updates. Reserve a table at Tin Lung Heen online via their website.

This interview has been edited for length and clarity.

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