Teochew and Cantonese cuisines, quite literally the Yin and Yang of Southern
Chinese cooking. Similar in heritage, complementary in variety, yet an exciting
contrast to the palate.


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Chef Chan KC

Nurturing the delicate tastes of our Teochew dishes is Chef Chan KC, who has been burnishing his craft for 40 years at leading hotels and restaurants in China and Hong Kong. He even had the honour of preparing a banquet for then Chinese president, Hu Jintao.

Chef Chan was trained in the traditional methods of the old Chaoshan masters. His specialty includes the long-braise techniques that coax out the signature deep flavours of this unique cuisine.

Chef Roy

Driving the bold flavours of our Cantonese cuisine is Chef Roy, who has 30 years of experience at leading Cantonese restaurants. In his early years, he was trained under the legendary Chef Chan of 5 stars hotels fame. Chef Roy’s accolades include emerging as Champion at the World Gourmet Cuisine 2005 competition in Taipei and clinching the Gold Medal at the World Chinese Cuisine 2006 competition in Guangzhou, China.

Chef Roy is versatile in a wide range of cuisines, including western food, but his particular passion and specialty is in Cantonese seafood dishes.

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