LAU PING LUI, PAUL

Tin Lung Heen
LAU PING LUI, PAUL
2 Michelin stars

Cantonese Cuisine

My cooking philosophy is simple. The presentation can be innovative, but you always have to respect the traditional cooking methods and techniques,” says Lau. “Ultimately, what I want to see are the smiling faces of the diners and I have to ensure every diner is able to taste and enjoy the food to its fullest.

Steamed Coffee Dumpling Served with Coffee Biscuit
Chef Lau’s exquisite coffee desserts can delight the palate with rich textures and captivating coffee aromas. Steamed Coffee Dumplings feature a NESPRESSO Ristretto-infused bittersweet filling and wrapped in a crystal clear layer of chewy skin, while the Coffee Cookies are blended with Nespresso coffee powder and pack a great crunch.

Wok-fried Sliced Sea Conch Smoked with NESPRESSO Coffee Grounds
Encapsulating the bold creativity of Chef Lau, this delicate dish highlights a sensational smoke effect from igniting Nespresso Peru Organic coffee. Blanched with oil until medium-well and wok-fried in chicken jus, Chile conch slices are served in a porcelain steamer allowing the aroma of roasted coffee to permeate the dish.

Discover the Nespresso Gourmet Weeks Menu

DISCOVER
FROM 12TH JULY TO 8TH AUGUST 2021

NESPRESSOGourmet Weeks

A New Perspective on Coffee

From 12th July to 8th August, Nespresso and eight of Hong Kong’s most acclaimed chefs celebrate a shared passion for taste innovation and sustainability.

Through Gourmet Weeks, Nespresso presents a unique challenge to the city’s celebrated chefs - to reimagine the use of coffee in haute cuisine, exploring its potential to be used as a refined spice to give cuisine new character.

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