Lo was born in Sun Tak, a suburb of Canton, China. At the age of five, she began to cook which was encouraged by her parents, particularly her mother who believed that “children should know how to everything”, and a father who had traveled widely and was familiar with foreign cuisines. Early influences also included her grandmother who instilled in her the techniques and culture of cooking while she was still a child.
The Chinese Revolution
In 1950, Lo fled the Chinese Revolution to live with relatives in Hong Kong. While there she learned English and further enhanced her knowledge of cooking by researching cuisines from all of the regions of China and taking lessons from an aunt who was herself a highly accomplished cook.
The United States
In 1959, Lo married and moved to the United States. Increasingly, she was urged by friends to teach Chinese cookery which she began to do in the early 1970s. For many years she taught in her home, from beginners to master classes. In 1976 she was invited to join the cooking and nutrition staff of the China Institute in New York City and taught there for more than twenty years. She has also taught Chinese Cookery at The New School University in New York City.
Ms. Lo is the author of ten books on Chinese food:
Mastering the Art of Chinese Cooking
The Dim Sum Book: Classic Recipes from the Chinese Teahouse
The Chinese Banquet Cookbook
Eileen Yin-Fei Lo’s New Cantonese Cooking
From the Earth: Chinese Vegetarian Cooking
The Dim Sum Dumpling Book
The Chinese Way: Healthy Low-Fat Cooking from China’s Regions