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Lai Ching Heen
Cantonese
Floor-to-ceiling windows frame the Hong Kong Island skyline, which does a lot of the work before any food arrives. This is a formal Cantonese dining room inside the Regent, holding two Michelin stars, where the kitchen has kept essentially the same core team for three decades. The cooking runs classic and precise, leaning on clean broths, wok technique, and premium ingredients, the kind of place where the dim sum trolley, if it appeared, would seem wrong.
The awards strongest first
- Michelin Guide 2 Stars
- Eater The 38 Best Hong Kong Restaurants
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 92
How we scoreThe dishes from the writeups
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Golden crab shell
“The signature creations are a sensory journey: golden crab shell stuffed with succulent crabmeat”
South China Morning Post, 2026 -
Wok-fried Kagoshima Wagyu
“the wok-fried Kagoshima Wagyu with hon-shimeji mushrooms and garlic.”
South China Morning Post, 2026 -
Peking duck
“Chef Yiu-fai Lau has been with the hotel since it opened and continues to deliver the goods in meticulous Cantonese dim sum and Chinese favorites like Peking duck.”
Eater
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