Tin Lung Heen’s Chef Paul Lau On Reinventing Cantonese Cuisine with Australian Wagyu Beef

Two-MICHELIN-starred Cantonese restaurant Tin Lung Heen has been using Australian Westholme Wagyu, MBS 6/7, ever since the restaurant first opened. Follow the journey of chef Lau in the video and witness how he breaks away from conventional cooking methods with the help of the Australian wagyu, eventually providing a new experience to his diners.

Read the full story here: https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/features/tin-lung-heen-chef-lau-ping-lui-cooking-australian-wagyu-cantonese-cuisine

Find out what our MICHELIN inspectors said about Tin Lung Heen:
https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/restaurant/tin-lung-heen

See the full selection of the MICHELIN Guide Hong Kong 2020:
https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/restaurants

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