Malaysian-born Chinese, Sau Lou began his cooking career in Malaysia back in 1980 and has been with Michael’s Oriental for the last 5 years, commencing as sous Chef. Before working for Michael’s Oriental, Sau has underwent intensive training as an apprentice at a prestigious Sharks fin and Seafood restaurant in Malaysia and was appointed as sous Chef within 3 years. During his career, he has lived in Singapore and worked as sous Chef at 5 Stars Luxury Amara Hotel.
Sau has won multiple awards during his career, for example Malaysian Top Ten Championship of Chinese Cuisine; and recently has won the Gold medal at Australian Culinary Modern Asian Challenge 2011 and Sliver medal in 2010. Sau is constantly improving his cooking skills and knowledge for future advancement.
Sau’s cooking style is strongly influenced by the mixture of his Chinese background and his experiences of working around South-east Asia. By combining his creativity abilities and emphasis on using the freshest ingredients is his key to bring out the ultimate flavours in every dish.
Sou’s Signature dishes:
Coriander Duck served in Golden Pastry
Tiger Prawn stuffed with Scallop and Crabmeat
Grilled Atlantic Salmon Topped with Honey Pepper Diced Beef
Enjoy the sumptuous Asian Cuisine of Michael’s Oriental Brisbane’s Award-Winning Chef Sau Lau and the team by enjoying one of the restaurant’s many dining options