Chef Au’sexperience at famous restaurants such as Gold Island Chiu Chow Restaurant, Lei Garden, Jumbo Kingdom Floating Restaurant have challenged and extended him to excel. In 2007 a famous state banquet was held at the historic Beijing Hotel where Chef Au served dishes to former heads of state such as Hu Jintao, Wen Jiabao and Li Peng. This milestone in his career encouraged him to seek new heights of excellence.
Chef Au returned to Hong Kong in 2009, he took up the position of Executive Chef at Island Tang within the Lai Sun Group. Known as Hong Kong’s ‘celebrity canteen’ during his tenure there he specialized in the use of high quality ingredients sourced from around the world. Using these international ingredients often against tradition he created Chinese culinary experiences of an entirely original character. The roaring success of his menus led trends within Cantonese cuisine in Hong Kong to new levels. He won a Michelin star for Island Tang in 2010 and 2011. He also picked up three Michelin stars for The Eight in Macau which recognition making him become the world’s youngest three Michelin starred Chinese chef.
Chef Au treats the ingredients with respect while constantly creating new dishes that enhance the quality of his meals. He holds close to the concept of “Nothing is the best, try better” and works with an indomitable spirit. Chef Au now returns to the Group and takes up the role of Executive Chef at China Tang Hong Kong. His mission is to bring new experience to guests by injecting new elements into traditional dishes. Under the leadership of Chef Au, the restaurant will excel into a new era of prosperity.
Chef Au was honored as Chinese Culinary Art Master by China Hotel Association, and was a member of Les Amis D’escoffier Society in 2008. Furthermore he is the author of recipe book of Five Flavours of Chinese Cuisine and The Art of Chinese Barbecue.
Describe your culinary philosophy in 4 words.
Quality ingredients, passion and creativity
What is your greatest inspiration?
My great interest and passion towards cooking as they’re the key elements for pushing me to do better and never give up
If you could take a plane ride to any restaurantin the world, just for one meal, where would you go?
I like to understand the history and stories behind a country.L’Enclumehas been rated as one of the best restaurants in UK.I know that itis housed in a 800 year-old English cottage overlooking a stream in the historic village of Cartmel. I would like to have a meal there to enjoy the beautiful innovative dishes in such quintessential country side environment.
What three things would you take to a desert island?
Fruit, Water & a satellite phone (I can connect with my friends to share with them what I experience in a desert island)
- 2015 3 Michelin stars in Michelin Guide Hong Kong & Macau – The Eight, Macau
- 2014 3 Michelin stars in Michelin Guide Hong Kong & Macau – The Eight, Macau
- 2012 1 Michelin stars in Michelin Guide Hong Kong & Macau – Island Tang, Hong Kong
- 2011 1 Michelin stars in Michelin Guide Hong Kong & Macau – Island Tang, Hong Kong
- 2010 1 Michelin stars in Michelin Guide Hong Kong & Macau – Island Tang, Hong Kong
- 2008 China Hotel Association- Chinese Culinary Art Master
- Five Flavours of Chinese Cuisine The Art of Chinese Barbecue.
15 Queen’s Road
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