Vicky Lau is a firm believer in yuanfun, the Chinese concept of ‘fateful coincidence’ or serendipity. And for good reason — the award-winning chef owes the success of her restaurant and catering company to a daring career pivot.
Lau, who studied graphic design in university before working in a New York creative agency, began to crave a less commercial outlet for her skills. On a whim, she decided to take a course at Le Cordon Bleu, Bangkok, where she was taken with the combined components of craft, technique and nourishment. Returning to Hong Kong, Lau took up the vocation full-time at Michelin-starred Cépage, where she began to explore the inner workings of a fine-dining kitchen. Then, in 2012, armed with additional experience and confidence, Lau set out on her own…
