Sauteed prawns skewed with Jin Hua ham and vegetables. [Photo provided to China Daily]

Sauteed prawns skewed with Jin Hua ham and vegetables showcases the chef's great control when cooking with fire: A flame that is too strong or too weak will affect the taste of the prawns, which are washed and marinated in a mixture of salt, sugar and oil. The prawns are then immersed in 80 C oil; broth made with ham, chicken and pork bone is added before the prawns are stir-fried for more flavor.

Lau, an expert in Chinese culinary arts with 36 years of experience in kitchens in Beijing, Shanghai, Hong Kong and Guangzhou, as well as in Dubai and the UK, is acclaimed for his combination of traditional and contemporary cooking concepts to create his own distinctive style.

Since 2001, he has won several "Best of the Best" culinary awards from the Hong Kong Tourism Board.

Diners in Chengdu can also sample Lau's other signature creations, such as pan-fried scallops with ginger, spring onion served with crispy cake, steamed grouper fillet with Jin Hua ham and superior bird's nest double-boiled chicken soup with matsutake mushroom, red date and fresh abalone.

For reservations or more information: 028-8358-9288.

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