The St. Regis Jakarta Hosts Cantonese Culinary Collaboration with Chef Simon Lai

The St. Regis Jakarta is set to present The Cantonese Table, a three-day culinary collaboration with The Ritz-Carlton Harbin, bringing authentic Cantonese cuisine to Bel Étage from 19 to 21 June 2026. The limited-time dining series will be led by Chef Simon Lai, Chinese Executive Chef of The Ritz-Carlton Harbin, whose culinary background spans several acclaimed restaurants in Hong Kong and mainland China.

The collaboration aims to showcase the depth and diversity of Cantonese cuisine through a menu that combines traditional techniques with contemporary presentation. Chef Lai is known for his experience at restaurants including Lei Garden Hong Kong and He Yuan Guangzhou, as well as his role at Guangzhou Yue Modern Cantonese Cuisine, where the restaurant received consecutive Black Pearl Two-Diamond accolades and recognition in the Michelin Guide.

Three Days of Cantonese Specialties

The culinary series begins on 19 June with a dedicated Seafood Night dinner highlighting Cantonese seafood preparations and cooking techniques.

Featured dishes include Chaoshan-style Marinated Yellow Croaker Fish, Steamed Tiger Prawn with Fried Minced Garlic, and Crispy Barramundi, accompanied by traditional sauces such as Ginger and Scallion and Black Bean Sauce. The menu is designed to demonstrate the Cantonese emphasis on ingredient quality, balanced flavours, and precise cooking methods.

The programme continues on 20 and 21 June with a special weekend brunch showcasing a broader selection of Cantonese dishes.

Among the highlights are Braised Dongpo Pork with Preserved Mustard Greens, Golden Crispy Fried Scallops, Stir-Fried Beef Tenderloin with Black Pepper, and Double-Boiled Chicken Soup with Dried Scallops. Together, the dishes reflect both the comfort-food traditions and banquet-style preparations commonly associated with Cantonese cuisine.

Bringing Cantonese Culinary Traditions to Jakarta

Widely regarded as one of China’s most influential regional cuisines, Cantonese cooking is characterised by its focus on freshness, delicate seasoning, and techniques that highlight the natural flavours of ingredients. Through The Cantonese Table, Chef Lai brings these principles to Jakarta while incorporating a contemporary approach developed throughout his career in award-winning kitchens.

Hosted at Bel Étage, The St. Regis Jakarta’s all-day dining venue, the collaboration forms part of the hotel’s ongoing programme of international chef partnerships and culinary exchanges.

Running for three days only, The Cantonese Table offers Jakarta diners an opportunity to experience Cantonese cuisine through the perspective of a chef whose work has been recognised by some of China’s leading culinary institutions.