The story
At La Chine in Brussels, executive Chinese chef Ben Lui leads a focused Cantonese kitchen that recently earned a Black Pearl diamond recognition. He sources seasonal ingredients to maintain the integrity of classic recipes while adjusting plating for visual precision. His approach keeps the flavors grounded in established Cantonese cooking methods. Guests encounter balanced umami profiles and carefully controlled wok heat throughout their meals.
Ben Lui arranges each Cantonese dish to highlight ingredient quality and structural balance. Steamed fish arrives with precise herb garnishes that emphasize freshness rather than heavy sauces. Roasted meats feature crisp skins achieved through extended drying periods before cooking. The kitchen avoids overly complex spice blends, allowing natural protein flavors to dominate every plate.
Located on the sixth floor of a tower structure, the dining room captures sweeping views of the Cotai Strip as evening approaches. Modern furnishings frame large windows that keep sightlines open toward the waterfront. A sophisticated Parisian bar operates alongside the main seating area, serving premium wines and crafted cocktails. Diners often linger past dinner service to watch the city lights shift across the horizon.
Recognition
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