Tim’s Kitchen was founded in 2000 by Mr. Lai Yau Tim in Hong Kong. Chef Lai learned his culinary skills from the head chef of 江太史 in Guangzhou, whose most famous dishes include Supreme Snake Bisque and other Cantonese delicacies. Chef Lai’s signature dishes include Crystal King Prawn, Steamed Whole Crab Claw with Winter Melon as well as other authentic Cantonese dishes.
Chef Lai was invited by a five-star hotel in Las Vegas as guest chef during Christmas in 2005 and later during Chinese New Year in 2006 and 2007 to showcase his culinary creations for the VIPs. In summer 2006, JP Morgan also invited him to Singapore and Indonesia to host a series of lavish private banquet dinner for local tycoons.
In 2007, Dr. Stanley Ho and Ms. Angela Leong invited Chef Lai to open Tim’s Kitchen at the Hotel Lisboa in Macau.
Tim’s Kitchen in Macau has been awarded as Michelin starred restaurant by the MICHELIN Guide Hong Kong and Macau from 2009 to 2020 consecutively.