Masters of Gastronomy

Cassia and Shang Palace are ushering in a fresh era this new year after a momentous change of hands in the kitchen. These recently minted head honchos tell us more about themselves and their innovative creations.

CASSIA

For the first time since its opening in 2009, Cassia has a new chef at the helm, and his name is no stranger to the local culinary scene. Succeeding chef Lee Hiu Ngai, Hong Kong-born Alan Chan was formerly heading Four Seasons Hotel Singapore's Jiang-Nan Chun for nearly six years. Thereafter, he moved to Jeju, South Korea, in 2017 before returning to our shores for Capella Singapore.

Traditional but not bound by tradition, chef Chan negotiates that line with finesse in his sophisticated and sometimes unexpected Cantonese creations. Classic, time-honoured recipes are reinvented in new ways with alternative ingredients and creative methodologies while remaining faithful to the cuisine's distinctive identity of freshness and purity. "I have a deep respect for the traditional methods, techniques and flavours used in Cantonese food, but my cooking style also incorporates innovative twists that adapt with modern palates," he explains.