Pan Pacific Singapore is delighted to welcome Chef Edden Yap as the new Executive Chinese Chef at its award-winning Cantonese restaurant, Hai Tien Lo. Hailing from Jinjang in Kuala Lumpur, Malaysia, Chef Edden brings over 30 years of culinary expertise, with a remarkable career journey that spans from humble hawker stalls to key roles in renowned Chinese restaurants worldwide. His impressive portfolio includes stints at DIVA in W Macau, Jin Kai Lou at Kempinski Hotel Nanjing, Lotus Palace at The Parisian Macao, and Zheng He’s at Madinat Jumeirah.
Chef Edden’s culinary journey began at the age of 15 years old, working in hawker stalls and waiting tables, before apprenticing under Hong Kong master chef Zhang Qiang. Under Chef Zhang’s guidance, he honed a mastery of traditional Cantonese techniques, including precise fish-cutting and the delicate art of steaming premium ingredients such as dried abalone and shark’s fin.
By his early twenties, Chef Edden expanded his culinary horizons in Dubai, joining Jumeirah Beach Hotel to gain experience in the international dining scene and large-scale buffet operations. He then advanced to the role of Assistant Chinese Chef at the acclaimed Zheng He’s in Madinat Jumeirah, further cementing his expertise in fine Chinese cuisine.
Chef Edden’s career next led him to Macau, where he played a pivotal role in the success of several award-winning Chinese restaurants. At Lotus Palace in The Parisian Macao, he contributed to the restaurant earning a one-diamond rating in Meituan’s 2019 Black Pearl Restaurant Guide, while at DIVA in W Macau, his culinary leadership helped secure a spot on the South China Morning Post’s 2024 100 Top Tables for Best Cuisine.
In his role at Hai Tien Lo, Chef Edden aims to honour his deep roots in traditional Cantonese cuisine while pushing boundaries with refined modern interpretations. His culinary philosophy centres on hands-on research and development, exploring wet markets first-hand and taking inspiration from acclaimed chefs in Hong Kong and China. Drawing from fond memories of home-cooked meals from his childhood, he infuses that same warmth and comfort into his dishes today. Chef Edden shares, “I cook with the taste of home, so that guests feel a sense of comfort and connection each time they return.”
His signature creations, such as Deep-fried Ibérico Pork Spareribs in Creamy Sauce, topped with Shredded Lime and Stewed Japanese Rice Vermicelli with Pan-fried Lobster Meat and Scallop, in house-made Sour Tomato Broth reflect his bold creativity. Meanwhile, beloved classics, such as Braised South African Fresh Abalone and Sea Cucumber stuffed with Shrimp Paste, in Oyster Abalone Sauce and Double-boiled Dendrobium Chicken Soup with Fish Maw, Dried Scallops, and Sea Whelk remain staples on the Hai Tien Lo menu.
With a commitment to sustainability, freshness, and innovation, Chef Edden and his Culinary Team at Hai Tien Lo prepare house-made fish stock and hand-crafted dim sum daily, butcher meats in house rather than relying on pre-cut meats, and creatively use excess vegetables and meat trimmings for sauces and marinades. Hai Tien Lo also champions local sourcing by featuring ingredients, such as locally farmed Soon Hock (Marble Goby) on its menu.
Working alongside Assistant Chinese Chef Yong Foh Shin, Dim Sum Chef Ho Kam Fai, and Restaurant Manager Frankie Lean, Chef Edden strives to elevate Hai Tien Lo’s standing as a homegrown Singapore icon, reimagining the dining experience for guests with innovative dishes that stay true to authentic Cantonese flavours.
To find out more, please view Chef Edden’s signature menu here and Hai Tien Lo’s new menu here. (Launching on 8 October 2025).
