The year-end always brings to mind family gatherings and Yuletide feasting in the form of traditionally Christmassy dishes like roast beef and maple-glazed ham. But what if grandma isn’t that big a fan of turkey? At Hai Tien Lo, executive chef Lai Tong Ping has come up with menus celebrating Winter Solstice and the Festive season showcasing his brand of contemporary Cantonese cuisine.

Chef Lai has spent more than 20 years honing skills in the Chinese kitchen, mastering the intricacies of the cuisine. His passion for experimentation in the kitchen has allowed him to develop a unique style of modern Cantonese cuisine.