Rising Star

Aven Lau, Bâtard

Only in his late twenties, Aven Lau assumed the position of chef de cuisine at Bâtard after six months—and the world took notice. Prior to joining the restaurant, Lau had cut his teeth at Singapore’s Odette and Hong Kong’s Belon (during Daniel Calvert’s tenure) and Le Pan, influences which carry through in his cooking. And yes, the roast chicken recipe remains a talking point, but there is so much more to this powerful modern French restaurant than the poulet, and Lau is making great strides when it comes to putting his own stamp on the modern European cuisine at Bâtard. One to watch, certainly.