Ritz-Carlton Magazine - Winter 2013 - (Page 106)

reinventinG retro EvEry morning bEforE 9, Paul lau begins his hourlong journey to work. A serious, determined man who nevertheless flashes a ready and disarming smile, he leaves his apartment in a neat Hong Kong suburb, taking the subway to Kowloon Station and walking to the 118-floor International Commerce Centre. It is the world’s fourth-tallest building — and, at 1,588 feet, Hong Kong’s highest. After zipping up the elevators to the 102nd floor, the 49-year-old walks through the doors of The Ritz-Carlton, Hong Kong just before 10 a.m., ready to begin another 12-hour day as chef de cuisine at the hotel’s celebrated Tin PHOTOGRAPHS BY Lung Heen restaurant. PHILIPP ENGELHORN Lau changes into immaculate chef’s whites and high toque, and heads into the kitchens, where his team of some 25 staffers has been at work for hours, moving between the two main preparation rooms. One is a stainless steel-and-tile space organized around the metal woks essential to Chinese cooking. The other is dominated by bamboo steamers for making dim sum, the bite-sized dumplings and other small dishes that are a cornerstone of classic Cantonese food. Updating classic cantonese cUisine, modern master paUl laU dazzles in Hong Kong. alexandra seno digs in 106 w w w. r i t z c a r lt o n . c o m http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Winter 2013

Ritz-Carlton Magazine - Winter 2013
Contents
Contributors
Editor’s Letter
President's Letter
Falling in Love With ... Beijing
Design
Technology
On the Boulevards
Shopping
Jewelry
Watches
Family
Local Knowledge
Outdoors
Puerto Rico
Montreal
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Winter 2013

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