Chef Kwan's Private Collection

Embark on a journey with Xin Cuisine's Chinese Executive Chef, Kwan Yiu Kan, as he shares the story of his life through every dish. From cherished childhood memories to milestone celebrations, each plate is a flavorful chapter in his personal narrative. Available for a limited time—reserve your table today and savor this unforgettable experience.

Chef Kwan's Private Collection (See Full Menu)

Dining Period: Now till 17 November 2024

Chapter 1: Childhood | Cantonese Roast Chicken with Marinated Jellyfish (Half $38 | Whole $76)

Currently Xin Cuisine’s Chinese Executive Chef, Chef Kwan’s culinary journey began in the vibrant streets of Hong Kong, where he spent his childhood. The aroma of Cantonese roast chicken and the unique texture of marinated jellyfish reminded him of his father, where he spent most of his childhood watching his father cook for a living. These flavours remind him of the warmth and joy of his early years, a time when his love for food first blossomed.

Chapter 2: Adolescent | Roast Duck Smoked with Tea Leaves and Black Truffle  (Half $58 | Whole $116)

As a teenager, Chef Kwan embarked on his culinary apprenticeship, exploring new techniques and ingredients. One of his early experiments was smoking food with tea leaves, a method he perfected over the years. The addition of black truffle represents his growing sophistication and the bold, adventurous spirit of his youth.

Chapter 3: Youth | Baked Sea Perch with Garlic  ($28 per person)

In his twenties, Chef Kwan travelled out of his hometown for the first time, learning from masters across Asia. The baked sea perch with garlic is a tribute to the fresh, vibrant flavours he discovered during this period. It symbolizes the energy and optimism of youth, as well as his commitment to mastering the art of Cantonese cuisine.

Chapter 4: Adulting | Braised Parsley Fish Ball Soup with Beancurd  ($32 per portion)

Adulthood brought Chef Kwan to Singapore, where he honed his skills and built a reputation for excellence. The braised parsley fish ball soup with beancurd reflects the balance and depth he achieved in his cooking. It’s a dish that offers comfort and nourishment, much like the support he received from his mentors and peers.

Chapter 5: Marriage | Shrimp-Coated Lychee with Salted Egg Yolk Glaze  ($38 per portion)

Marriage marked a new chapter in Chef Kwan’s life, filled with love and partnership. The shrimp-coated lychee with salted egg yolk glaze is a celebration of this union, blending sweet and savoury flavours to create a harmonious dish. It’s a testament to the joy and creativity that marriage brought into his life.

Chapter 6: Anniversaries | Braised White Eel in “Shoon De” Style  ($68 per portion)

As the years passed, Chef Kwan’s culinary journey continued to evolve. The braised white eel in “Shoon De” style represents the milestones and achievements of his career. It’s a dish that embodies the rich traditions and innovative spirit that have defined his work at Xin Cuisine, celebrating the enduring legacy of his culinary artistry.

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For enquiries:
WhatsApp: +65 9114 0281  |  T: +65 3138 2531  |  E: xin.sinhi@ihg.com