Cover Chef Pak Chee Yit of Madame Fan
Chef Pak Chee Yit of Madame Fan
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On March 22 and 23, chefs Daniel Wong of one-Michelin-starred restaurant Jin Xuan Chinese Restaurant in Shanghai and Pak Chee Yit of Madame Fan in Singapore will prepare six- and eight-course menus that present authentic Cantonese dishes in a modern light
The year was 2015 when chefs Daniel Wong, the executive chef of one-Michelin-starred Cantonese restaurant Jin Xuan Chinese Restaurant in Shanghai, and Pak Chee Yit, the executive Chinese chef of modern Cantonese restaurant Madame Fan in Singapore first worked together for a four-hands dinner at The Ritz-Carlton Shanghai, Pudong. Pak fondly remembered that time as it “broadened his and his team and the guests’ culinary horizons” learning about each other’s cuisines; almost a decade later, they want to recreate the experience with their upcoming four-hands dinner taking place at Madame Fan on March 22 and 23.
Both chefs are masters of Cantonese cuisine. When they were planning the six- and eight-course menus, they wanted to focus on the “purity of the ingredients” in creating the exclusive dishes inspired by their personal memories and imbued with a sense of place. Wong, for one, will showcase Cantonese classics with a modern twist as well as regional favourites from other Chinese provinces. Think barbecued lamb picanha, an iteration of Wong’s signature Ibérico pork at his restaurant; Peking chicken served with caviar; and the traditional Shunde fish soup served with croaker and bird’s nest.
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Above Chef Daniel Wong of Jin Xuan Chinese Restaurant
Chef Daniel Wong of Jin Xuan Chinese Restaurant
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Instead of presenting the quintessential wok-fried rice dish, Wong has prepared the glutinous fried rice braised in a savoury lobster bisque and served with Yunnan tomato for a refreshing touch. This, explained Wong, showcases his style of presenting traditional flavour combinations with a Western flair.
Pak, on the other hand, will complement these with his modern Cantonese cuisine crafted with exceptional ingredients that diners have come to love. Those who love his classic roasted pork dish will see an elevated version in the form of the 10 years Xinhui tangerine peel Ibérico pork belly served with agarwood marinated sweet onion. Pak shared that this is a “harmonious balance of irresistible crispiness, complemented by the succulent texture of the pork belly”.
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Above Madame Fan interior
Madame Fan interior
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Pak also tapped into the nostalgic flavours of his childhood to create the delectable Gu Yue Long Shan Hua Diao Chinese wine steamed crab claw with egg white and Guangdong Sihui-style rice noodles dish, which is then followed by the Kweichow Maotai ice cream with ginseng crumble.
With two masters of Cantonese cuisines coming together for an exclusive four-hands dinner, it is indeed, another exciting collaboration event that gourmands can look forward too. One that the chefs are looking forward to, like a reunion between two old friends, and one that they are excited to cook for diners this month.
Visit madamefan.sg to book your seats or find out more.
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
