Cover Hei Yin means ‘celebration’ in Chinese, so foodies are highly recommended to experience authentic Cantonese cuisine served in a contemporary style at this resto. (Photo: Hei Yin)
Hei Yin means ‘celebration’ in Chinese, so foodies are highly recommended to experience authentic Cantonese cuisine served in a contemporary style at this resto. (Photo: Hei Yin)
1 / 1
Tatler+
Hei Yin offers a traditional Cantonese dining experience, offering a premium dining experience by Chef Chan Kwok Hung.
Hei Yin means 'celebration' in Chinese, so what better way to experience authentic Cantonese cuisine served in a contemporary style than at Hei Yin. Inspired by traditional Cantonese cuisine and Guangzhou's fine dining culture, Hei Yin offers a premium dining experience led by Executive Chinese Chef Chan Kwok Hung, who has over 40 years of experience in the industry.
With over 200 items on the menu, Hei Yin offers an elegant and warm dining environment perfect for any occasion. Four private dining rooms add to the exclusivity, making Hei Yin a true haven for Cantonese food lovers. Popular dishes include lychee wood roasted Peking duck, honey-roasted Kurobuta black pork ribs, braised fish fins in abalone broth, Hei Yin-style boneless chicken stuffed with shark fin in gourmet broth and a range of fresh dim sum.
Read more: How to pair wines with French, Japanese and Chinese food, according to Singapore's best sommeliers
Above Chef Chan Kwok Hung, Executive Chinese Chef of Hei Yin
Above Hei Yin's elegant yet relaxed atmosphere is perfect for any meal or special celebration.
Chef Chan Kwok Hung, Executive Chinese Chef of Hei Yin
1 / 2
Chef Chan Kwok Hung first entered the kitchen to help ease the burden at home, and decided to choose cooking as a career at the age of 19. His experience and attitude towards cooking after working for decades may change over time, but one thing that has not changed is the heart that the chef puts into his food, especially the care he gives to his customers. If the chef receives a special request, he will try to find ingredients to create that menu. If the restaurant does not have the ingredients, the chef will find them and make a special Chinese meal. The chef told us about the day he rode a motorcycle to find fresh, large crabs to cook for his customers. He intended to find crabs that weighed at least 600 grams, which did not sound difficult, but the chef traveled to 2-3 markets before finding the ingredients he liked.
Read more: Sip on a lucky cocktail at the sassy Chinese-style bar in Asoke, Blessing Shophouse
Paul Kanjanapas, an executive at Impact who turned to the Chinese fine dining business, said that when he first started working with Chef Chan Kwok Hung, he saw the chef’s determination and clear direction from the beginning, but he did not think about changing it because the chef’s determination is an important factor that makes the food delicious, accessible, and of good quality.
Premium authentic dim sum and Cantonese menu
1 / 8
Paul told Tatler that the challenge for Hei Yin today is that, having won the Tatler Dining Awards 2024 ’s 20 Best Restaurants and the Tatler Best Thailand Restaurant 2025, which is like a recognition in the food industry, the challenge is how to sustain the quality and goodness.
“Hei Yin has no price ceiling. Customers know they are getting a quality Chinese meal, which allows Chef Chan Kwok Hung to invest heavily in ingredients and preparation methods. Paul whispered that his favorite dish is the fish head hot pot, which is not on the menu but he asks the chef to make it if the ingredients are available in the kitchen that day. The must-try is the Peking duck with lychee wood, which has crispy skin and a perfectly thin and chewy wrapper. The crocodile dish may sound strange, but it is one of the Chinese dishes that the chef tells Paul to have,” Paul said.
Chef Chan Kwok Hung himself recommends a menu for dim sum lovers, namely the Prawn Dumplings with Kang Pui, which are guaranteed to be full of deliciousness, and the Egg Tart, with a thin and light crispy dough and a slightly sweet custard filling, as well Cha Sui Beef, launched last year to phenomenal feedback. The chef simply explains that it is beef that has been processed in the same way as roast pork. The chef confirms that anyone who tries all of the aforementioned menus will definitely be hooked.
Credits
Images: Hei Yin
