With new Executive Chinese Chef Chan Wing Kwong at the helm, stalwart Chinese restaurant Yan Ting at The St. Regis Singapore presents an exceptional array of over 30 new traditional dishes.

A veteran with over three decades of culinary experience in Chinese resturants in Hong Kong and Singapore, Chef Chan now heads the Chinese kitchen at Yan Ting with his distinctive mastery. Born and raised in Hong Kong, he discovered his passion for cooking in his teenage years, and began accumulating his culinary experiences in Singapore. He was appointed as Executive Chef of Paradise Group in 2009, responsible for the executive leadership of the group’s chain of restaurants, and was most recently Head Chef at the one MICHELIN-starred Crystal Jade Golden Palace. With a penchant for highlighting the natural flavours of quality ingredients, Chef Chan’s culinary prowess lies in the “breath of wok” (commonly known as wok-hei), a perennial cooking technique that depict the hallmarks of an outstanding Cantonese Chef through science, art and skill.

Focusing on the excellence of quality ingredients and execution with exacting standards, Yan Ting’s definitive epicurean experience presents a carefully thought medley of Cantonese dishes at its finest. Savour divine flavours in the Braised Bird’s Nest Broth with Peach Gum (京汤桃胶燕窝) and Stir-fried Alaskan Crab Meat with Egg White (雪花松露阿拉斯加蟹柳). Delectable dim sum creations with upgraded recipes include Steamed Scallop and Shrimp Dumpling (带子凤眼饺), Deep-fried Prawn Rolls with Mango (香芒沙律虾卷), Pan-fried Glutinous Rice with Abalone & Chicken wrapped in Lotus Leaf (香煎鲍鱼珍珠鸡) and more.

With distinctive mastery, the new signature Stir-fried US Beef Tenderloin with Sliced Garlic (蒜片炒美国牛肉粒) is a testament to Chef Chan’s workmanship, with lean and succulent beef cubes are skilfully tossed with wok-hei. Diners will also get their taste buds tantalised with through the use of non-conventional spices and sauces in Chinese cuisine, highlighted by fresh seafood of Pan-seared Scallops in Chef’s Special Kombu Sauce (日式昆布汁煎带子), Baked Black and White Pepper Shrimps with Glass Vermicelli (黑白胡椒粉丝中虾煲) and Braised Angel Hair Pasta with Crispy Sakura Shrimps (樱花虾天使面).

Yan Ting General Manager Ms Sally Chan said, “We are very excited to welcome Chef Chan and to have him join the Yan Ting family. We are confident that with his leadership experience and well-honed skills, Yan Ting will continue to exquisitely deliver a unique dining experience to our guests.”

Chef Chan shares, “The kitchen has always been my calling, as it enabled to me do what I enjoy doing, and that is cooking good and delicious food for people. I look forward to enthrall guest with an exceptional gastronomic journey.”