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The Four Seasons Hotel Singapore presents an exquisite luncheon that celebrates the art of Michelin excellence on 24 and 25 September as Michelin-starred chef Chan Yan Tak takes over its kitchens.
The first Chinese chef to earn three Michelin stars, Chan is one of the luminaries of Hong Kong’s vibrant culinary scene and is the executive chef at Lung King Heen at the Four Seasons Hong Kong.
He is best known for crafting elegant and innovative dishes featuring the finest ingredients and impeccable techniques.
That said, Chan’s menu features a spread of delicacies, including crispy puff with mushrooms, roast duck with golden ossetra caviar, wok-fried Australian wagyu beef, as well as simmered carabinero prawns in supreme soup.
This menu is only available between 11.30am and 2.30pm on the aforementioned dates.
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