SINGAPORE – Media OutReach Newswire – 14 September 2026 – Regent Hong Kong highlights the four-decade culinary legacy of Lai Ching Heen, where Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang continue to preserve and pass on Cantonese techniques, flavour knowledge and craftsmanship to the next generation of chefs.

Part of Regent Hong Kong and its wider Dining Destination, Lai Ching Heen has built its reputation on refined Cantonese dining, consistency and culinary knowledge developed over time. Its story goes beyond accolades, with much of its character shaped by knowledge shared in the kitchen and carried forward through the longstanding collaboration between Chef Lau and Chef Cheng.

With a legacy spanning four decades, Lai Ching Heen is recognised for refined Cantonese dining, but its story goes beyond accolades. Much of its character comes from knowledge built over time and shared in the kitchen, led today by Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang. The point is not to hold the past still, but to know what is worth carrying forward.

A Living Expression of Cantonese Heritage

Cantonese cooking often looks simpler than it is. Steaming, double-boiling, roasting and wok cooking leave little room to hide; the result depends on timing, heat and restraint. Seasonality matters, but so does knowing when to step back and let the ingredient speak for itself.

That judgement is difficult to put into a recipe. It is learnt through repetition, observation and small corrections made over years.

At Lai Ching Heen, traditional Cantonese cooking techniques are part of the restaurant’s foundation, not as a fixed rulebook but as practical knowledge that is used and refined. This is how Cantonese culinary heritage stays alive in the kitchen rather than becoming something preserved only in theory.

The People Behind the Craft

Executive Chef Lau Yiu Fai has been closely associated with the hotel since 1980, building deep knowledge of Cantonese cuisine while continually evolving his cooking.

Head Chef Cheng Man Sang has worked alongside Chef Lau for more than 25 years. Their long collaboration gives Lai Ching Heen a shared understanding of taste, technique and standards that has developed over decades.

In a busy kitchen, that shared language matters. Decisions about texture, seasoning or when a dish needs one less flourish are made constantly. Over time, those decisions become instinctive and are passed through the team.

Chef Lau and Chef Cheng therefore preserve more than individual dishes. Together, they help maintain the way the kitchen approaches Cantonese cooking and ensure that its standards continue beyond one generation of chefs.

Cantonese Culinary Knowledge Across Generations

Many Cantonese skills are still learnt through watching, practising and being corrected.

Knife work can be demonstrated and a method can be explained, but heat control, timing and texture only become reliable after a cook has repeated them often enough to recognise the difference for themselves.

This is where mentorship becomes important.

At Lai Ching Heen, the restaurant’s identity does not rest with a single chef. It is reinforced by shared standards across the kitchen, so the reasoning behind a technique can travel with it.

This human exchange is central to how culinary knowledge is maintained and passed from one generation to the next.

Preserving Tradition Without Standing Still

Respecting tradition does not mean reproducing the same dishes in exactly the same way forever.

Cantonese cuisine stays relevant when its fundamentals are understood well enough to support change. Chef Lau’s approach reflects that balance, refining familiar flavours while creating new expressions from established techniques.

At Lai Ching Heen, ingredients, presentation and creative details can evolve, while the essentials remain clear: quality, seasonality, balance and precision.

That balance defines the restaurant’s approach to authentic Cantonese fine dining — contemporary in expression, while remaining recognisably Cantonese at heart.

Recognition Within Hong Kong’s Fine-Dining Landscape

Lai Ching Heen has maintained MICHELIN-star recognition for 17 consecutive years and was awarded Two Stars in the MICHELIN Guide Hong Kong & Macau 2026.

The restaurant also holds Two Diamonds in the Black Pearl Restaurant Guide 2026, alongside other recognition within Hong Kong’s dining landscape.

These accolades reflect the restaurant’s consistency, but its culinary identity remains rooted in the knowledge, standards and techniques maintained within its kitchen.

Under the leadership of Chef Lau and Chef Cheng, Lai Ching Heen continues to combine established Cantonese methods with contemporary refinement while maintaining the principles that have shaped the restaurant over four decades.

Cantonese Craftsmanship Within Regent Hong Kong

That sense of continuity also fits naturally within Regent Hong Kong’s approach to hospitality.

Through the hotel’s Regent Distinction, the experience is built around thoughtful details, a strong sense of place and moments designed to be savoured. Lai Ching Heen brings the same attention to detail to the table through precision and close attention to how each ingredient is handled.

The jade-inspired dining room, conceived as a jewellery box revealing Cantonese culinary treasures, provides a setting that reflects the restaurant’s cultural identity and connection to Cantonese culinary traditions.

Within Regent Hong Kong, Lai Ching Heen represents both continuity and evolution: a restaurant shaped by decades of knowledge while continuing to develop for future generations.

A Cantonese Legacy That Continues to Evolve

At Regent Hong Kong, the story of Lai Ching Heen is ultimately about people and the craft they choose to carry forward.

Chef Lau, Chef Cheng and the team around them demonstrate how a restaurant can respect its history without becoming fixed in it.

The techniques remain precise, the flavours remain recognisably Cantonese, and younger chefs learn not only what to do, but why it matters.

Through that continued transfer of knowledge, Lai Ching Heen remains a living expression of Cantonese culinary heritage within Regent Hong Kong.

Hashtag: #RegentHongKong

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About Regent Hong Kong

Regent Hong Kong is an iconic luxury hotel situated on Kowloon’s Victoria Harbour waterfront at 18 Salisbury Road.

Following the most extensive transformation in its history, the hotel returned to its Regent heritage with interiors by Hong Kong-born designer Chi Wing Lo. Its 497 guestrooms and suites are complemented by panoramic harbour views and a collection of dining destinations including Lai Ching Heen, The Steak House, Harbourside, The Lobby Lounge, Nobu Hong Kong and Qura Bar.

Regent Hong Kong builds on a hospitality legacy dating to its original Regent era from 1980 to 2001 while introducing a contemporary interpretation of the brand for today’s guests.

For further information, visit Regent Hong Kong.

The refined Primary Writing Programme strengthens WRITERS AT WORK’s proprietary STORYBANKING® method to help students think independently, sustain focus and tackle increasingly complex questions with confidence.

SINGAPORE – Media OutReach Newswire – 14 September 2026 – WRITERS AT WORK, a Singapore English writing and enrichment provider recognised on the SME500 Singapore 2025 list, will introduce updates to its Primary Writing Programme, formerly the Pure Composition Writing Programme, across its seven centres in Singapore from 2 January 2027, as part of a wider curriculum refresh designed to help students sustain focused, independent thinking in an increasingly fast-paced learning environment.

Built for How Students Think Today

WRITERS AT WORK updates its curriculum annually in response to shifts in Singapore’s English examination and education landscape. The 2027 update also responds to how students today process language, sustain focus, and construct ideas, shaped by their environment, technology, and culture. As attention spans shorten in a faster, more visually driven world, the ability to sit with a difficult question and think it through has become more valuable. The renamed Primary Writing Programme reflects this shift, still anchored in composition instruction but built around how students actually develop writing competency today.

Three Updates to the Primary Writing Programme

Three updates anchor the programme. Under Flexible Writing Practice, students complete guided or independent compositions depending on lesson objectives, with the STORYBANKING® method recalibrated to sharpen critical thinking through adjusted pacing and difficulty. This gradual release of support, from guided modelling to independent application, meets students at different levels of readiness: those who need more guidance receive clearer structure, while more confident writers are pushed to transfer their learning independently and make more sophisticated writing choices.

The update also responds to a reality of how students learn today: with model compositions and ready-made phrases widely accessible, that accessibility is not itself the concern. The risk is students learning techniques without learning to think. Primary Writing Programme lessons are designed to keep that thinking process intact and complete within the lesson, so students build the ability to reason through difficult questions themselves, rather than simply recall a technique.

Selected modules also integrate bite-sized situational writing, oral, and listening comprehension practice alongside composition, giving students regular, low-stakes exposure to other examination components while reinforcing skills they have already built. The STORYBANKING® programme has also been expanded with material tied to current experiences and trends, building on rather than replacing existing content.

A Refresh for the Comprehensive English Programme

The Comprehensive English Programme, covering Primary and Secondary levels, is also being updated, with a focus on strengthening students’ ability to analyse questions and organise ideas. Existing scaffolding within the programme is being broken down further to make the thinking process more visible and explicit to students.

“The updates are not a departure from what has worked. They are a deliberate response to how our students engage with the world today,” said Jemmies Siew, Managing Director and Curriculum Director at WRITERS AT WORK. “Our aim is for students to leave each lesson still knowing how to think through a hard question themselves, not just recall a technique.”

Hashtag: #WritersAtWork #EnglishTuitioninSingapore

https://www.writersatwork.com.sg/
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Writers At Work

WRITERS AT WORK is a Singapore English writing and enrichment provider founded in 2012. Its curriculum is built around a structured, results-oriented approach and a proprietary methodology called STORYBANKING®, and has expanded to include writing, comprehension, and oral communication instruction for Primary and Secondary levels across seven centres in Singapore. The company was recognised on the SME500 Singapore 2025 list and has a 14-year track record of students achieving full marks in composition and oral examinations.

SINGAPORE – Media OutReach Newswire – 14 September 2026 – Hao Yi Tou, a Singapore-based body massage and foot reflexology brand, marked one year of operations at its Tang Plaza outlet on Orchard Road in August. The outlet opened in August 2025 around a ‘business class’ concept that lets professionals in the surrounding Central Business District (CBD) continue working through their reflexology sessions.

A Year Built Around the CBD Schedule

Hao Yi Tou’s outlets, including Tang Plaza, were designed around a pattern the company observed among CBD professionals: many treat time away from their desks as a scheduling cost rather than genuine rest, and often delay or skip breaks altogether. Each reflexology seat at Tang Plaza includes a pull-out stand sized for a laptop or mobile device, along with an iPad and charging points, allowing customers to respond to messages or continue working without leaving the massage chair. A year on, Hao Yi Tou said the setup remains among the few in Singapore’s reflexology sector designed specifically around uninterrupted work sessions.

Hao Yi Tou does not require customers to purchase packages or memberships, a departure from common practice in Singapore’s massage industry. ‘Many customers walk in expecting to be sold a package before they even sit down,’ said Darren [Surname], Founder of Hao Yi Tou, reflecting on the outlet’s first year. ‘We built Tang Plaza around the opposite experience. Customers pay for the session they take, nothing more, and our therapists are trained to focus on the massage, not the upsell.’

The Track Record Behind the Concept

Therapists at both Hao Yi Tou outlets have between 10 and 40 years of experience, a contrast to an industry where staff turnover is common. Darren’s approach to service design draws in part from his other role as Managing Director of Peach Garden, a Singapore restaurant group, where he oversaw how hospitality staff manage customer flow and service pacing. He applied similar thinking to how sessions were structured when Tang Plaza opened, an approach the outlet has kept through its first year.

Hao Yi Tou operates a second outlet at Northpoint City in Yishun, which places a stronger focus on acupressure treatments for residents in the surrounding area. As Tang Plaza enters its second year, the company said the outlet will continue on the same basis it opened with: per-session pricing, no packages or memberships, and a setup built for customers who need to stay reachable during a session.
Hashtag: #Business #HaoYiTou #Entrepreneurship #Wellness #Health #Singapore

https://haoyitou.sg/
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About Hao Yi Tou

Hao Yi Tou (好意头) is a Singapore-based wellness brand established in 2021, offering professional body massage and foot reflexology. Its services include foot reflexology, full body and aromatherapy massage, and optional neck, shoulder, and head treatments. The company operates two outlets in Singapore, at Northpoint City in Yishun and Tang Plaza on Orchard Road, with transparent per-session pricing and no mandatory packages or memberships. More information is available at www.haoyitou.sg.