Head Chef Patrick Chan Kai Hon from the two Michelin star Zi Yat Heen of the Four Seasons Hotel Macao, Cotai Strip returns to Summer Palace at Regent Singapore from 9 to 13 April 2014, showcasing 30 all-time favourites.
Enjoy some of his highlights which include Crispy Scallops with Fresh Apple, Osmanthus-flavoured Crispy Fried Eel, Deep-Fried Fresh Milk, Double Boiled Chicken Soup with Snow Fungus and Matsuke Mushrooms, Braised Birds Nest in Chicken Broth, Crispy Crab Claw with Shrimp Mousse, Sauteed Prawns with Fragrant Tea Leaves and more.
Chef Patrick Chan Kai Hon is a 37 year culinary veteran from a culinary family where dad was among one of the most influential Chinese chefs of Hong Kong in the early days. He started his career in 1974 and had helmed the Chinese kitchen at Holiday Inn Golden Mile Hong Kong as Chinese Executive Chef in 1987 and later joined Kowloon Pacific Club in 1996.
Chef Chan joined Zi Yat Heen in early 2011 at the invitation of his mentor and good friend Chef Ho Pui Ying.
These dishes are available for lunch or dinner a la carte or two prix-fixe six course menus priced at S$88++ or S$168++ each. For reservations, call +6567253288 or email summerpalace.rsn@fourseasons.com
