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Chef Kang × Chef Edden Yap Four-Hand Collaboration at Hai Tien Lo
13 March @ 11.30 am – 10.30 pm
Two respected Cantonese chefs from different generations meet in one kitchen for a single service day. Chef Ang Song Kang, known for precise wok hei techniques and a Michelin-starred private dining legacy, joins Hai Tien Lo’s Executive Chinese Chef Edden Yap to present a seven-course menu built around refined Cantonese classics with luxury ingredients.
Expect elegant combinations rather than gimmicks. The opening platter pairs jasmine tea jelly with sea urchin and Peking duck skin dressed with pomelo and caviar. The soup course follows with a slow double-boiled almond fish broth enriched with scallop, abalone and sea whelk.
Mains lean indulgent and traditional at the same time, yellow croaker with pork patty and salted egg, brandy-braised Australian lobster, diced Black Angus beef with foie gras, and crispy Ibérico pork belly with shrimp paste. Dessert finishes with house-fermented curd and a dried tangerine peel egg tart, a familiar Cantonese ending done properly.
This is a one-day appearance, essentially a culinary homecoming between a veteran chef and a hotel institution that has been part of Singapore’s dining scene for four decades.
| Item | Information |
|---|---|
| Venue | Hai Tien Lo, Pan Pacific Singapore |
| Date | Friday, 13 March 2026 |
| Time | Lunch 11:30am to 2:30pm, Dinner 6:00pm to 10:30pm |
| Price | S$238++ per person |
| Add-on | S$90++ for 3-hour Taittinger Brut Réserve |
| Reservations | +65 6826 8240 |
