The story
Xuewei brings the discipline of authentic Japanese tempura to Lai Chi Van, where founder Zhang Xuewei applies two decades of specialized training to every batter and fry. After twelve years working alongside the renowned Japanese master Saotome Tetsuya, Zhang established his kitchen with a commitment to preserving the techniques and aesthetics of traditional craftsmanship. His approach extends beyond the kitchen; he translated Saotome's seminal work into Chinese as Tempura Servant, sharing the philosophy that tempura requires both technical precision and a deep respect for ingredients.
The kitchen's dedication to excellence has secured a Black Pearl Restaurant Guide One Diamond award for 2026, continuing a streak of annual selection since the guide's inception in 2018. This acclaim reflects a menu focused solely on exquisite Japanese tempura, where the quality of oil, vegetables, and seafood determines the standard. The restaurant's reputation has also reached national audiences through features on CCTV 7's Secrets of Umami and Hunan Satellite TV's Day Day Up-World Food, validating its status as a representative of high-caliber Japanese specialty dining outside Japan.
Inside, the space accommodates just twenty guests, allowing the small team of five to seven staff members to maintain close attention to each order. This compact footprint supports a focused service rhythm where the chef interacts directly with diners while managing the fryer. The intensity of this environment has drawn invitations for guest cooking events, such as those organized by Sands China Group at the Venetian Macao Hotel, demonstrating the reach of Zhang's technique while the main venue remains centered on precise execution.
Zhang's publication of Tempura Servant in 2020 contributes to the broader understanding of tempura preparation. By translating the teachings of Saotome Tetsuya, he shared the aesthetics of humanity and business philosophy embedded in the craft. This work seeks to inspire practitioners in the catering and handicraft industries, highlighting how patience shapes quality. Since opening in November 2015, the restaurant has upheld these standards, maintaining its standing as a representative of authentic Japanese tempura specialty stores overseas.
Recognition
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