Executive Chinese Chef Chan Kung Lai, Xin Cuisine Chinese Restaurant

Chef Chan Kung Lai is an acclaimed culinary master known for his exceptional skills in Chinese cuisine. Currently the Executive Chinese Chef at Xin Cuisine Chinese Restaurant, Chef Chan has over 20 years of experience in the culinary industry and has worked in several prestigious hotels and restaurants such as Tack Hsin Restaurant, Lei Garden in Hong Kong/Singapore, Park Palace Restaurant and Yàn at the National Gallery Singapore.

Chef Chan joined Xin Cuisine towards the end of 2019 and have infused his speciality in seafood in his culinary creations. He said, “I want my guests to have a taste of my hometown in modern Singapore. I want them to be fed luxuriously with fresh seafood that has so much to offer.”

Chef Chan's signature dishes include Stir-fried Lobster with Egg White and Crab Roe 红梅龙虾球, Braised Abalone, Sea Cucumber, Prawn, Mushroom and Roast Duck in Mini Pumpkin 迷你南瓜海中宝, 米酒浸鲈鱼 Poached Sea Perch with Chinese Rice Wine and 虾子葱烧海参煲 Braised Sea Cucumber with Spring Onion and Prawn Roe. His culinary creations are known for their exquisite presentation, unique flavors, and use of only the freshest ingredients.

Chef Cheung Kin Nam 张健南 Dim Sum Chef, Xin Cuisine Chinese Restaurant

Chef Cheung Kin Nam is Xin Cuisine Chinese Restaurant’s resident dim sum chef. Affectionately known as Chef Nam, he has over 30 years of experience in the culinary industry, distinguishing himself in the art of delicate and innovative dim sum and pastries.

Native to Guangdong, his experience stems from various restaurants having worked in China and Hong Kong. He started off as a dim sum apprentice and trained from bottom up to become a master of desserts and confectionaries. It is no wonder that his signature creation, Xin’s mini baked egg custard mooncake heralds as a bestseller for years. The delectable handcrafted gem embodies the versatility and creativity of Chef Nam’s passion as a dim sum chef.

Chef Nam’s expertise lies in Cantonese cuisine, and he is known for his innovative and authentic dishes that are made with the freshest ingredients. He is passionate about using traditional cooking techniques to create modern and sophisticated dishes that are both visually stunning and delicious. Apart from dim sum and mooncakes, Chef Nam is fondly coined as the hotel’s festive chef as he is not only in charge of mooncakes, but rice dumplings for dragon boat festival and radish cakes for Chinese New Year.

Chef Dennis Teo, Xin Cuisine Chinese Restaurant

"A high level of patience is needed for ART." – Chef Teo

Chef Dennis Teo has over 30 years of culinary experience. He started honing his skills since 21 years old to fulfil his childhood dream of becoming a chef.

As a passionate creator, Chef Teo finds satisfaction in the art of food plating. His greatest sense of achievement is being able to assist the Head Chef in creating new dishes which guests from near and far appreciate. For example - Sautéed Truffle Mushroom and Smoked Duck Salsa and Chilled Charcoal Beef Ball. As someone who loves food plating, he was also part of an ice sculptor team in his younger days and that won him 2nd prize in a competition that took place in China.