Introducing a new vision, led by an exceptional head chef team. Head Chefs Pengju, Zhenqing, Heyden and Chow were carefully selected to lead the reopening of Lai Wah Heen, with some relocating to Canada specifically for this project.
Together, they bring fine dining, luxury hotel, and upscale venue experience from some of the most prestigious venues across Guangzhou, Hong Kong, Korea, and other locations across Eastern Asia. United by a shared reverence for Cantonese cuisine, they’ve spent the past seven months working tirelessly to refine our offerings, perfect presentation, and elevate flavour in every course.
Chef Victor is behind some of our most beloved dim sum creations, including our signature koi fish dumplings filled with scallop and prawn, and the crispy fried swan pastry filled with lotus paste. Chef Heyden has shaped several standout à la carte dinner favourites, including the Wagyu croquettes and Chilean sea bass croquettes.
Guided by precision and an uncompromising standard of quality, our chefs place a strong emphasis on artful plating, curated tasting menus, and the elevated craft behind every course. Each experience is designed to feel immersive and deliberate, highlighting premium ingredients, refined technique, and flavours that are both familiar and unexpected.
Thank you to
@creativemaaz for collaborating with us on this docuseries. New episodes will be released weekly!
#dimsum #torontokitchen #chinesecuisine #laiwahheen
