When it comes to Cantonese cuisine, Yàn’s Master Chef Chan Kung Lai is undoubtedly one of Singapore’s most experienced chefs. Born and raised in Hong Kong, the 48-year-old holds over 20 years of experience under his belt working in some of the most established Cantonese restaurants in Southeast Asia, such as Michelin-starred Lei Garden and Park Hotel Group’s Park Palace restaurant. 

Chef Chan moved to Singapore to helm the kitchen at Lei Garden on Orchard Road in 1997. Under the tutelage of Lei Garden’s Chairman – Chan Shu Kit – who was extremely meticulous and particular about the quality of every dish, Chef Chan grew and modelled himself after his mentor. In 2009, he left Lei Garden to head Park Palace restaurant at Grand Park City Hall, winning over loyal customers who return for his authentic Cantonese fare.

In October 2015, Chef Chan was appointed the Master Chef of Yàn, the premium Cantonese restaurant at the National Gallery Singapore. With the mind of a true culinary artist, Chef Chan reveals that cooking is best compared with creating an art piece. Despite his decades of experience, Chef Chan still maintains an immense love and respect for his craft, not to mention a down-to-earth personality. “At the end of the day, it all boils down to the ingredients. I love exploring beyond conventional ingredients to create dishes that are simple and delicious, yet refreshingly different. It helps me to keep honing the art of simplicity, which is at the heart of true Cantonese cuisine,” he says. With the recent introduction of a traditional “Omakase” dining experience where guests leave it up to the chef to plan their menu, Chef Chan has an even better platform to showcase his culinary expertise and personality. His goal for Yàn in the years to come: For many more people, especially the young, to come enjoy and appreciate the goodness and refined qualities of the authentic Cantonese fare at Yàn.