Hong Kong’s Ultimate Cantonese Experience: Lai Ching Heen Secures 16 Years of MICHELIN Stardom!

Wazzup Pilipinas!?

In the vibrant culinary landscape of Hong Kong, where tradition meets innovation, one establishment has consistently stood out: Lai Ching Heen. Formerly known as Yan Toh Heen, this esteemed Cantonese restaurant, nestled within the luxurious Regent Hong Kong, has recently been honored with two MICHELIN stars in the 2025 MICHELIN Guide Hong Kong & Macau. This accolade not only underscores the restaurant's commitment to excellence but also marks an impressive 16 consecutive years of MICHELIN star recognition, solidifying its status as a beacon of Cantonese culinary artistry.

A Legacy of Culinary Excellence

Lai Ching Heen's journey to becoming one of the world's finest Chinese restaurants specializing in Cantonese cuisine is a testament to its unwavering dedication to quality and authenticity. With a legacy spanning four decades, the restaurant has continually evolved, blending traditional flavors with contemporary techniques to create a dining experience that is both timeless and innovative.

The Visionaries Behind the Cuisine

At the heart of Lai Ching Heen's success are two culinary maestros: Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang. With over 30 years of experience at the hotel, Chef Lau brings passion, soul, and refined elegance to his cuisine. Building upon a vast knowledge of Cantonese culinary arts, he continuously evolves his dishes, creating new delights and elevating traditional favorites to delectable new heights. Chef Cheng, having worked alongside Chef Lau for over two decades, complements this vision by crafting traditional Cantonese cuisine with top-quality ingredients and seasonal delicacies, using time-honored techniques married with creativity and modern flair.

An Ambiance Inspired by Elegance

The recent remodeling and renaming of the restaurant to Lai Ching Heen in 2022 introduced an updated décor that exudes elegance. Guests can now access the main dining room directly from the hotel lobby, entering a space where expansive harbor views and Hong Kong's skyline with its electric glow remain a joy to behold. The design, inspired by a jade jewelry box, unveils a rich heritage of Cantonese culinary treasures, with stunning jade-themed design elements, including signature jade place settings, enhancing the dining experience.

Signature Dishes and Culinary Delights

Lai Ching Heen's menu is a harmonious blend of all-time favorites and innovative creations. Signature dishes such as the stuffed crab shell with crabmeat and crispy Lung Kong chicken continue to delight patrons. The dim sum lunch, featuring exquisitely crafted bite-sized morsels, is not to be missed, offering a symphony of flavors that pay homage to traditional Cantonese cuisine while embracing modern tastes.

A Testament to Consistency and Excellence

The 2025 MICHELIN Guide Hong Kong & Macau's recognition of Lai Ching Heen with two stars is a testament to the restaurant's consistent excellence. This accolade reflects the dedication and talent of the entire Lai Ching Heen team, whose commitment to excellence has continually elevated the dining experience. The restaurant's ability to maintain such high standards over 16 consecutive years is a remarkable achievement in the ever-evolving culinary world.

A Dining Experience Like No Other

Guests at Lai Ching Heen can indulge in culinary excellence within the restaurant's elegant jade-inspired dining room or opt for a more exclusive experience in one of the harbor-view private dining rooms. These private spaces are perfect for family gatherings, social events, or business occasions, offering a bespoke culinary journey with customized service and tailor-made menus showcasing the refined two MICHELIN-star cuisine. Curated tea and wine pairings further elevate the dining experience, ensuring that each visit is memorable.

Continuing the Legacy

As Lai Ching Heen celebrates its 16th consecutive year of MICHELIN star recognition, the restaurant remains committed to pushing the boundaries of Cantonese cuisine. With a team dedicated to excellence and a vision that honors tradition while embracing innovation, Lai Ching Heen is poised to continue its legacy as a cornerstone of Hong Kong's culinary scene, offering diners an unparalleled experience that delights the senses and warms the soul.

Envi Group Calls for Stronger Protection from Toxic Skin-Lightening Products on World Consumer Rights Day, Expects Better Collaboration from Regulators

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Environmental organization BAN Toxics has once again reiterated its call for stronger enforcement against the continuing influx of skin-lightening products (SLPs) containing toxic mercury a day before World Consumer Rights Day.

“We have been consistently advocating for the total ban of mercury-containing SLPs for several years now, yet there seems to be no letup in their sale in both physical and online markets. These toxic SLPs put the public and the environment at risk, which is a violation of consumer rights and highlights the need for stronger protection,” said Thony Dizon, BAN Toxics Campaign and Advocacy Officer.

World Consumer Rights Day is observed annually on March 15, first celebrated in 1983 by Consumers International. It is globally recognized and supported by the United Nations and other international bodies, serving as a reminder for countries to uphold and protect consumer rights and interests.

According to Dizon, one of the key issues with mercury-containing SLPs is regulating their entry into the country. “We recognize that regulating these items remains a challenge for our government regulators, which is why we are continuously coordinating with them to provide any support we can,” he said.

On March 3, 2025, BAN Toxics, together with the Zero Mercury Working Group and the European Environmental Bureau (EEB), organized an online workshop that brought together international technical experts and government regulators, including the Department of Trade and Industry (DTI), the Food and Drug Administration (FDA), and the DENR-Environmental Management Bureau (EMB). The workshop aimed to explore policy options for strengthening the regulation of SLPs, share monitoring strategies used in other countries, and discuss effective enforcement approaches.

A presentation during the workshop by BAN Toxics' Policy Development and Research unit estimated that mercury entering the Philippines through SLPs could reach up to 22 metric tons (MT) annually. This estimate is based on import data for SLPs, assuming that half of the imported products contain mercury at an average concentration of 8.47 parts per million (ppm), derived from 50 samples tested in 2024. The group purchased these samples from online platforms, with 44 testing positive for mercury at levels ranging from 7 ppm to an alarming 67,400 ppm—far exceeding the 1 ppm regulatory limit.

“While the estimate we made is far from definitive, it provides a glimpse into the potential amount of mercury entering our country through SLPs. One key issue in tracking these SLPs is that many enter the country undetected, possibly illegally, or through small parcels ordered via e-commerce platforms,” said BAN Toxics Deputy Executive Director Jam Lorenzo.

International experts from the EEB and the Australian Competition and Consumer Commission (ACCC) shared case studies on implementing mechanisms to address the online sale of mercury-added SLPs. Elena Lymberidi-Settimo, Policy Manager for the Zero Mercury Campaign of the EEB, discussed the US Amazon case, where Amazon committed to removing mercury-containing SLPs from its platform, and the EU Product Safety Pledge, which holds online marketplaces accountable for unsafe products. The ACCC presented the Australian Product Safety Pledge, which outlines voluntary commitments from online platforms to improve product safety and compliance.

One of the objectives of the workshop was to engage with online platforms in formulating safety pledges. Lazada, Shopee, and Meta were invited to participate in these discussions, but Lazada declined the invitation, while Shopee and Meta did not respond. BAN Toxics has been actively pushing for stronger accountability from online platforms to address this ongoing issue.

For their part, the FDA, DTI, and EMB presented the various legal frameworks and existing regulations of each agency that cover mercury-containing SLPs, prompting Lymberidi-Settimo to describe these regulations as “advanced” compared to those in other countries.

One highlight of the discussion was the DTI’s presentation of the relatively new Internet Transactions Act (ITA) of 2023, or Republic Act 11967. The law establishes a regulatory framework for protecting merchants and consumers in internet transactions. It designates the DTI as the primary agency with regulatory jurisdiction over e-commerce activities, granting it the authority to issue subpoenas, takedown orders, compliance orders, and blacklist orders.

According to Dizon, their monitoring of popular online platforms Shopee and Lazada shows that the sale of mercury-added SLPs remains rampant. Some online sellers may be taken down, but new ones—or possibly the same sellers under a new account—often reappear. Dizon also noted that social media platforms, including Facebook, TikTok, and Instagram, are being used to promote and sell these SLPs.

“We hope that the ITA will lead to stronger enforcement to better address the sale of mercury-containing SLPs online and hold sellers accountable,” Dizon said.

BAN Toxics emphasized that improving coordination among regulatory agencies and strengthening inter-regional cooperation are crucial to addressing the illegal sale of mercury-containing SLPs. The organization expressed hope that the workshop would pave the way for more consistent and effective collaboration between regulators and online platforms, ensuring that mercury-added SLPs are permanently removed from the market.

Mercury is a highly toxic chemical that can cause irreparable damage to the nervous system. It has long environmental persistence and global mobility, cycling through the atmosphere, ocean, and land. Its emissions and releases can bioaccumulate and biomagnify in the food chain, posing a significant threat to human health and the environment. The Minamata Convention on Mercury—a global treaty to protect human health and the environment from man-made emissions and releases of mercury and mercury compounds—aims to address these risks. The Philippines is a party to the convention, underscoring its commitment to reducing mercury exposure.

The Philippines is also a member of the ASEAN Cosmetics Directive, a regulatory framework that harmonizes cosmetic product requirements among ASEAN member countries to promote trade and ensure consumer safety. 

Tapuy Lees: The New Anti-Aging Superfood? Filipino Researchers Unlock Longevity Potential

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For centuries, tapuy—Philippine rice wine—has been a traditional part of celebrations and rituals. But a new discovery by Filipino researchers suggests that what was once considered waste in the tapuy-making process could be a key to longevity and better health. Scientists from Ateneo de Manila University and the University of the Philippines have found that tapuy lees, the solid residues left after fermentation, contain powerful anti-aging compounds and antioxidants that could revolutionize health food and wellness industries.

Unlocking the Power of Tapuy Lees

The research, led by Edward Kevin B. Bragais and Paul Mark B. Medina, focused on optimizing the fermentation process by experimenting with different microbial starter cultures, known as bubod. This seemingly simple adjustment had profound effects on the composition of tapuy lees, transforming them into a nutrient-rich byproduct with significant medical and nutritional benefits.

What Makes Tapuy Lees Special?

Tapuy lees are composed of rice residues, yeast, and other microbial byproducts. Through optimization, researchers found that they contain high concentrations of polyphenols, compounds known for their ability to combat:

Oxidative stress

Inflammation

Cellular damage

These properties make polyphenols essential in fighting age-related diseases and promoting overall health.

Scientific Evidence: A Step Towards Longevity

In laboratory tests, animals fed with extracts from optimized tapuy lees showed remarkable results:

Increased lifespan

Improved motility and reproductive health

Higher levels of superoxide dismutase (SOD), a crucial enzyme for cell protection

These findings indicate that tapuy lees could potentially slow aging and improve quality of life by protecting the body from free radicals and other harmful agents that accelerate aging.

A Sustainable Health Innovation

The study not only highlights the potential health benefits of tapuy lees but also introduces an environmentally friendly and sustainable approach to food production. Since lees were previously discarded as waste, repurposing them into a superfood aligns with global efforts to reduce food waste and promote sustainability.

Next Steps: From Lab to Market

While the initial findings are promising, researchers emphasize that clinical trials in humans are necessary before tapuy lees can be widely marketed as a health supplement. If confirmed, this could lead to:

The development of anti-aging supplements derived from tapuy lees

New functional food products incorporating tapuy extracts

The rise of Philippine indigenous food innovations in the global wellness market

A Breakthrough for Philippine Science

This research positions the Philippines as a leader in innovative food technology, merging tradition with modern science. The potential commercialization of tapuy lees could benefit local rice wine producers, providing them with new business opportunities while promoting Filipino culture worldwide.

Conclusion: The Future of Tapuy as a Superfood

What was once considered a simple byproduct of rice wine fermentation now holds the potential to redefine health and longevity. As scientists continue to explore its benefits, tapuy lees may soon be recognized as a game-changing superfood—one that could place the Philippines at the forefront of global wellness trends.

With continued research, tapuy lees could soon be a staple in the health industry—turning a centuries-old tradition into a modern solution for aging and longevity.