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If there is ever a moment when Cantonese cuisine feels less like a meal and more like a quiet form of artistry, this is it!
Pan Pacific Singapore’s award-winning restaurant Hai Tien Lo is setting the stage for a culinary reunion that is poised to draw serious attention from Singapore’s dining circle. For one day only, two highly respected chefs will cook side by side; a rare collaboration that celebrates technique, heritage, and the kind of mastery that only comes with decades behind the wok.
On 13 March 2026, Chef Ang Song Kang joins forces with Hai Tien Lo’s Executive Chinese Chef Edden Yap to present an exclusive seven-course menu priced at $238++ per person, with the option to elevate the afternoon or evening further through a three-hour free flow of Taittinger Brut Réserve at $90++.
When Masters Meet
There is something quietly thrilling about watching two culinary veterans interpret Cantonese cuisine through their own lens. Chef Kang is widely revered for his command of wok hei - that elusive smoky essence that separates good Cantonese cooking from unforgettable Cantonese cooking; while Chef Edden brings more than three decades of global kitchen experience spanning Macau, Dubai, and Singapore.
Together, they promise a menu that balances refinement with soul.
Chef Kang’s journey is especially compelling. What began as a modest three-table private dining space grew into one of Singapore’s most talked-about gastronomic destinations, eventually earning a coveted Michelin Star in 2017. Yet beyond the accolades, his cooking has always carried a sense of intimacy - the feeling that every dish has been prepared with deliberate care rather than spectacle.
Chef Edden, on the other hand, is known for steering award-winning restaurants toward recognition, including Lotus Palace at The Parisian Macao and DIVA at W Macau. His style leans elegant yet deeply rooted in tradition, making this partnership feel both natural and exciting.
Think of it as culinary dialogue — two chefs conversing through flavour.
Four-hand collaborations are rare. Even rarer when both chefs possess such distinct reputations. For diners, this is less about trend-chasing and more about witnessing two masters interpret Cantonese cuisine at its highest level.
If your idea of a memorable meal involves thoughtful technique rather than theatrics, this is one reservation worth making early
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A Menu Designed to Impress
Expect a progression that begins delicately before building into richer, more indulgent expressions of Cantonese craftsmanship.
The experience opens with refined bites such as Jasmine Tea Jelly with Sea Urchin and Peking Duck Skin with Pomelo and Cavia, dishes that immediately signal precision and restraint. A nourishing double-boiled creamy almond fish soup follows, layered with Australian scallop, Korean abalone, and sea whelk for depth and sweetness.
Then come the showstoppers.
The Steamed Yellow Croaker Belly with Pork Patty and Salted Egg delivers comforting richness, while the Braised Australian Lobster with Basil, Brandy, and Garlic leans fragrant and luxurious. Meat lovers will likely gravitate toward the Wok-fried Black Angus Beef paired with pan-fried foie gras, before the Crispy Ibérico Pork Belly with shrimp paste rounds out the savoury course with irresistible crunch.
Dessert closes the evening gently with house-fermented curd accompanied by tropical fruits, alongside a dried tangerine peel egg tart that feels both nostalgic and quietly sophisticated.
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There are meals you enjoy... and then there are meals you remember long after the final course. This upcoming collaboration at Hai Tien Lo feels destined to be the latter.For those who appreciate refined Cantonese cuisine, celebratory dining, or simply the joy of experiencing something rare, consider this your sign to gather your favourite dining companions and make an occasion out of it. Because sometimes, the most meaningful stories are told not through words, but through flavour.
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For those who appreciate refined Cantonese cuisine, celebratory dining, or simply the joy of experiencing something rare, consider this your sign to gather your favourite dining companions and make an occasion out of it. Because sometimes, the most meaningful stories are told not through words, but through flavour.
Chef Kang x Chef Edden Yap Four-Hand Collaboration
📅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.
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