Lam’s career spans some of the most respected Cantonese and Asian kitchens in Singapore and London. After starting out at Shang Palace at Shangri-La Singapore, he went on to senior roles at The Colony Club in Mayfair, Hakkasan and Canton Blue at The Peninsula London.
“China Tang has a remarkable identity and a loyal following built over more than two decades,” says Lam.
“My priority is to honour that trust by preserving the Cantonese techniques, flavours and generosity guests return for, and ensuring every visit feels unmistakably China Tang.”
Alongside Lam’s appointment, China Tang is introducing a new canapé menu created specifically for private and corporate occasions. Featuring dishes not ordinarily available on the restaurant’s main menu, the menu features 11 canapés, including black truffle morel spring rolls; sesame prawn toast; crispy garlic and seafood cones; and Iberico pork cha siu skewers.
“Chef Henry shares our commitment to preserving the dishes, care and sense of occasion our guests know and love, and brings more than 25 years of Cantonese experience to our kitchen,” adds Nathalie Ford, VP Europe and Middle East for China Tang.
“With this new offering, our guests can now bring that same experience, the food, the care, the attention to every detail, to their own homes, celebrations and events.”