Pan Pacific Singapore’s award-winning Cantonese restaurant Hai Tien Lo will host a highly anticipated one-day-only four-hand collaboration with celebrated Chef Kang on Friday, 13 March 2026.
Chef Ang Song Kang and Hai Tien Lo’s Executive Chinese Chef Edden Yap
Widely regarded as one of Singapore’s most influential masters in Cantonese cuisine, Chef Kang, together with Hai Tien Lo’s Executive Chinese Chef Edden Yap, will present a seven-course menu showcasing both Chefs’ classic favourites, priced at $238++ per person. To elevate the experience, a three-hour serving of Taittinger Brut Réserve is available at an additional $90++ per person.
About Chef Ang Song Kang
Chef Kang is renowned for his mastery of wok hei, which is a defining element of his cooking, along with his ability to pair wines seamlessly with Cantonese cuisine. In 2014, he opened Chef Kang’s Private Dining, a small establishment with three tables, where he served a devoted following of loyal guests that are drawn to his distinctive style, meticulous technique, and authentic Cantonese flavours. In 2017, Chef Kang’s Private Dining was awarded One MICHELIN Star, marking a significant milestone in Chef Kang’s culinary journey. Beyond accolades, Chef Kang’s cooking has fostered a profound connection with the community he has quietly inspired over the years, leaving a lasting imprint on Singapore’s culinary landscape.
About Chef Edden Yap
Chef Edden Yap brings over three decades of experience across acclaimed kitchens in Macau, Dubai, and Singapore, and has been instrumental in the success of several award-winning Chinese restaurants, including Lotus Palace in The Parisian Macao, which earned a one-diamond rating in Meituan’s prestigious 2019 Black Pearl Restaurant Guide, and DIVA in W Macau, which secured a coveted spot on South China Morning Post’s 100 Top Tables in 2024.
Chef Kang and Chef Edden’s four-hand collaboration will showcase their signature dishes, including Jasmine Tea Jelly with Sea Urchin, Peking Duck Skin with Pomelo and Caviar, and Chinese Lettuce with Scallion Oil. This is followed by a double-boiled Creamy Almond Fish Soup with Australian Scallop, Korean Abalone, and Sea Whelk.
For the main course, guests can look forward to Steamed Yellow Croaker Belly with Pork Patty and Salted Egg, Braised Australian Lobster with Basil Leaf, Brandy, and Garlic, Wok-fried Diced Black Angus Beef with Pan-fried Foie Gras, as well as Crispy Ibérico Pork Belly with Shrimp Paste. The menu concludes on a comforting and sweet note with House-fermented Curd with Tropical Harvest Fruits and Dried Tangerine Peel Egg Tart.
Chef Kang X Chef Edden Yap:
Friday, 13 March 2026
Lunch | 11:30am – 2:30pm
Dinner | 6:00pm – 10:30pm
$238++ per person
Add $90++ per person for a three-hour serving of Taittinger Brut Réserve.
Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes.
