Once a Deputy Executive Chef at Club Chinois; a restaurant widely recognised as the pioneer of modern Chinese fine dining cuisine in Singapore, Chef Nicky built his repertoire with various notable international five star hotels regionally and internationally, before successfully landing the role of Executive Chef de Cuisine in 2011 at the Michelin starred dining establishment, Hakkasan New York City.

No stranger to modernizing Cantonese cuisine, Nicky’s culinary style places emphasis on constantly improving classic dishes by injecting different elements of culture to present an element of surprise in his dishes.

Chef Nicky loves experimenting with ingredients that are not conventionally used in Cantonese cuisine such as lemongrass and black truffle which have unique fragrances. His signature dishes include Mitzo special barbecued pork, crispy pork belly, Black truffle crispy roast duck, Oven-Baked Chilean seabass with lemongrass, chilli and spices.