Two years ago, Aven Lau’s name was synonymous with culinary excellence in Hong Kong. As the 27-year-old head chef of Bâtard, his gastronomic creations turned the establishment into a must-visit for every gourmet in the city. From traditional bistro offerings, Lau elevated the menu to serve edible artworks, making reservations a prized possession, even for those in the restaurant business.
However, the relentless drive and success came at a personal cost. The global pandemic restricted travel and began to wear on him, making him feel trapped. While his dishes maintained their excellent flavors, their visual appeal began to wane. In a quest for clarity and rejuvenation, Lau decided to leave Hong Kong for a while.
He planned to relax in his home country, Singapore, before diving into a promising role in Malta. But life had other plans. One fateful day, during a workout under the sun, he felt alarmingly unwell. The night intensified his concerns as he experienced what felt like heart palpitations so severe that he believed he was on the brink of death.
Medical examinations followed, and even though the doctors didn’t find any physical ailments, they diagnosed his episodes as panic attacks. Despite the reassurance of health professionals, Lau’s anxiety spiraled. He questioned his health constantly, even fearing the worst – a potential brain tumor. Multiple medical tests came back clear, further compounding his distress as the uncertainty weighed on him. As a result, he put his Malta plans on hold and sought the comfort of his parents’ home. His condition deteriorated to the point where he needed his mother by his side, even at night.
The ambitious chef, who had once spontaneously flown to Copenhagen just to learn about Nordic cuisine, now struggled with the thought of boarding a bus. He reflected on his taxing schedule, which began at dawn and stretched past midnight, only to be followed by gym sessions and late-night recipe studies. Such intense dedication to his craft started making sense as a precursor to his mental health decline.
Seeking help, Lau turned to therapy and slowly began understanding and accepting his condition. Six months into his recovery, he reached out to his mentor, Julien Royer, who offered him a flexible role. The simple tasks in the kitchen became therapeutic. Soon, an opportunity knocked from Hong Kong’s Gourmet Dining Group, and Lau found himself as the executive chef at Épure, working a more balanced three-day week.
Today, Lau’s dishes continue to enchant diners with their delightful tastes and captivating presentations. He has become more understanding and patient, taking a moment to ensure his staff’s well-being. Through the challenges, Lau discovered the importance of slowing down, appreciating the journey, and valuing the support of loved ones.
His story serves as a beacon of hope, illuminating the realities of mental health struggles and the resilience of the human spirit. As Lau triumphantly concludes, “The panic will pass, and you will be all right again.”
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