China Tang at The Dorchester has appointed Henry Lam as Head Chef, bringing more than 25 years of experience in Cantonese cuisine and luxury hospitality to the Mayfair restaurant. His appointment is announced alongside a new canapé and private events offering, extending the China Tang experience beyond the dining room while remaining true to the restaurant’s much-loved identity.

For over twenty years, China Tang has been the restaurant of choice for London’s most discerning diners, royalty, celebrities and loyal regulars who have marked life’s most significant moments within its Art Deco walls. Lam’s appointment reflects a commitment to continuity: guests will continue to find the signature dishes, exacting standards and warm, attentive service for which China Tang is known.

Lam’s career spans some of the most respected Cantonese and Asian kitchens in Singapore and London. After honing his craft 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. His cooking reflects a deep understanding of traditional Cantonese techniques, from wok hei and carefully prepared stocks to precision knife work, alongside a considered use of seasonal ingredients and a disciplined approach to consistency.

Alongside Chef Henry’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 offering brings China Tang’s celebrated Cantonese cooking to cocktail receptions and events held within the restaurant, as well as private residences, corporate settings and external venues.

Depending on guest numbers and timings, cocktail-style receptions can be hosted within China Tang’s private dining rooms or the Bar, with the events team tailoring the setting and format to each occasion.

The menu features 11 canapés, including Black Truffle Morel Spring Rolls, Sesame Prawn Toast, Crispy Garlic & Seafood Cone, Iberico Pork Cha Siu Skewer and Crispy Skin Chicken with Ginger & Scallion Salsa. Plant-based options include Chinese Sour Plum Cherry Tomato, Spicy Aubergine Cone, Crispy Ma Po Tofu and Sweet & Sour King Oyster Mushroom Tart.

Guests may select four, six, eight or ten canapés, priced at £32, £48, £60 and £70 per person respectively. The offering is designed for cocktail receptions, pre-dinner occasions, corporate entertaining and private celebrations, either within China Tang or at an external location.

Nathalie Ford, VP Europe and Middle East for China Tang, comments:

“China Tang has always been about creating moments that stay with you. 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. 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.”

Henry Lam, Head Chef at China Tang at The Dorchester, comments:

“China Tang has a remarkable identity and a loyal following built over more than two decades. 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.”