Madame Fan at JW Marriott Singapore South Beach played host to a rare culinary encounter as two masterful Cantonese chefs came together for A Legacy Through Time: Four-Hands Dining Experience. For one weekend only, from 12 to 14 September 2025, Chef Pak Chee Yit of Madame Fan and Chef Tan Kim Weng of YEN at W Kuala Lumpur collaborated on an exquisite five- and seven-course menu priced from S$138++. I had the chance to savour it at a private media tasting yesterday, and it was a reminder of why Chef Pak’s creations keep diners returning to Madame Fan, and why my next trip to Kuala Lumpur must include a stop at YEN.
Dishes by Chef Tan Ki Weng of YEN, W Kuala Lumpur
Chef Tan, with more than 30 years of experience, is celebrated for reinventing Cantonese classics and dim sum favourites, giving them fresh life through inventive forms, ingredients and presentation.
The seven-course menu included three dishes from Chef Tan, and the wok-fried prawn ball with buttermilk egg floss stood out for me. I just couldn’t stop at one. The floss itself was dangerously addictive, though leaning slightly on the salty side, but it paired nicely with the perfectly cooked prawns and a pot of Chinese tea. Another highlight was the wok-fried stuffed morel mushrooms with kai lan and preserved turnip. The stuffed morels felt like a refined take on Yong Tau Fu, lifted into something quite special.
Dishes by Chef Pak Chee Yit of Madame Fan, The NCO Club
Chef Pak, known for his jovial flair, introduced a Steamed Pure Drip Coconut Chicken Essence with Yellow Fish Maw, prepared entirely without water. Thin slices of coconut flesh added both flavour and texture. His slow-cooked Angus beef short rib, braised with 10-year-old Xinhui tangerine peel and fermented black soya bean sauce, was tender and deeply savoury. The meal continued with a heart-warming poached Soon Hock fish, paired with crispy rice, barley and a delicate fish stock, each spoonful offering pure comfort. The seven-course menu wrapped up with the Retro Milk Tea, Royal Nest dessert, a playful nod to Hong Kong milk tea made indulgent with a generous serving of bird’s nest.