#FOOD: ANTONIO BANDERAS, FAN BINGBING AND MORE AT LAI WAH HEEN DURING TIFF 2026

It was an unforgettable week at Lai Wah Heen, as the downtown Toronto restaurant welcomed an extraordinary collection of international guests while showcasing its Cantonese fine dining and culinary team, helmed by Executive Chef Heyden Sin.

Among the distinguished visitors was acclaimed actor Antonio Banderas, who first joined Lai Wah Heen for dinner and returned the following day to experience the restaurant’s signature dim sum. During his visits, he spent time with Executive Chef Heyden Sin and the culinary team.

Chinese actress and global fashion icon Fan Bingbing also visited the restaurant, meeting with the Lai Wah Heen team and adding another memorable moment to an already remarkable week.

The restaurant also welcomed other notable members of the international film community, including one of Hong Kong cinema’s most celebrated actors and filmmakers, bringing together the worlds of cinema, culture and Chinese fine dining around the table.
A major highlight of the week was Lai Wah Heen’s $8,888 Treasure of Fortune culinary experience, which sold out during its limited availability.

Created by Chef Heyden Sin, the elaborate experience featured his Supreme Eight-Treasure Gourd-Shaped Goose, an intricate preparation requiring six days to complete. A whole milk-fed goose was deboned and reconstructed in the traditional Hulu, or gourd, shape before being filled with an exceptional selection of ingredients, including first-harvest Tibetan cordyceps and Alba white truffles.
The multi-course experience also showcased premium ingredients including Salt and Sand caviar, Japanese dried abalone, fish maw and Galapagos sea cucumber.

Adding another extraordinary element to the week, Lai Wah Heen made two bottles of 1989 Château Margaux, priced at $3,888 per bottle, available to guests. Both bottles were sold.
For Chef Heyden Sin, the week was ultimately about the connection between food, storytelling and the people who experience it.

“Film tells stories through images and characters; as chefs, we tell stories through food. Every dish has a history, a technique and a sense of place behind it. It was especially meaningful this week to share those stories with guests from around the world and to be part of a city filled with such creativity and storytelling,” said Executive Chef Heyden Sin.
From unforgettable guests to an ambitious culinary experience that sold out, the week was a celebration of Lai Wah Heen’s commitment to Cantonese fine dining, hospitality and the art of bringing people together around the table.

About Lai Wah Heen
Since opening in 1995, Lai Wah Heen has been a destination for refined Cantonese dining in Toronto. Reopened in 2025 following an extensive two-year transformation, the restaurant is led by Executive Chef Heyden Sin, Executive Dim Sum Chef Victor Huang and Executive Pastry Chef Ying Long, showcasing traditional Cantonese techniques through a contemporary lens. Lai Wah Heen was named a Chinese Restaurant Awards Elite 30 Canada Top 50 Honouree in both 2025 and 2026. Its culinary program is complemented by produce from Dragon Farm, Lai Wah Heen’s pesticide-free Ontario farm, alongside dedicated wine, tea and cocktail programs.

Website: laiwahheen.com
Instagram: @laiwahheen
Hours of Operation
Monday – Thursday | 10:30 a.m. – 10:00 p.m.
Friday | 10:30 a.m. – 11:00 p.m.
Saturday | 10:00 a.m. – 11:00 p.m.
Sunday | 10:00 a.m. – 10:00 p.m.
Reservations can be made [HERE].