Cover Executive Chinese chef Edden Yap (Photo: Hai Tien Lo)
Executive Chinese chef Edden Yap (Photo: Hai Tien Lo)
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Yap brings three decades of culinary expertise to Hai Tien Lo, Singapore’s iconic Cantonese restaurant where tradition meets innovation
Amidst Singapore’s ever-changing dining scene, where countless restaurants have come and gone over the past four decades, Hai Tien Lo at Pan Pacific Singapore has stood the test of time with its timeless Cantonese cuisine—preserved, refined and elevated by its skilled culinary team. Today, the kitchen is led by Malaysian-born executive Chinese chef Edden Yap, whose remarkable 30-year culinary journey is as storied as Hai Tien Lo’s own legacy since opening its doors in 1986.
Yap’s culinary roots can be traced back to his hometown of Jinjang in Kuala Lumpur, where he started working at humble hawker stalls at the age of 15. While most people would shy away from this industry, given the hard work and long hours, the experience instilled in Yap the grit and resilience that would become the backbone of his long and successful career.
While Yap’s character was moulded by waiting tables and cooking hawker food in his early years, his foundation and mastery of Cantonese cuisine began to take shape under Hong Kong master chef Zhang Qiang. Under his mentorship, Yap learnt the time-honoured techniques of Cantonese cooking: from the precise way fish is cut and prepared in dishes such as steamed soon hock fish with fungus, enoki mushrooms and superior soy sauce, to the delicate art of steaming ingredients such as abalone in making Cantonese classics.
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Above Dim sum available at the dim sum brunch
Above Dim sum available at the dim sum brunch
Dim sum available at the dim sum brunch
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Eager to refine his skills in his early twenties, Yap moved to Dubai, joining Jumeirah Beach Hotel to gain international experience in large-scale events and buffet operations before returning to his roots as assistant Chinese chef at Madinat Jumeirah’s acclaimed Chinese restaurant, Zheng He.
Since reigniting his passion for Chinese cuisine, Yap has never looked back. Rather, he built up an impressive portfolio with prestigious roles at Macau’s top tables. Among these are Lotus Palace at The Parisian Macao, which earned a one-diamond rating in the 2019 Black Pearl Restaurant Guide, as well as Diva at W Macau, which was recognised amongst the South China Morning Post’s 100 Top Tables for Best Cuisine in 2024.
Yap’s constant pursuit of new challenges has brought him to Singapore, where he assumed the role of Hai Tien Lo’s executive Chinese chef earlier this year. At Hai Tien Lo, Yap shares that he cooks with “the taste of home, so that guests feel a sense of comfort and connection each time they return.” In the refreshed menu—where dishes remain rooted in traditional flavours but are presented through a modern lens—Yap entices diners with creations such as crispy pomelo chicken, reimagined with the addition of egg white, taro and a hint of Tabasco. Yet in timeless dishes like Peking duck and double-boiled seafood soup, his mastery of classic Cantonese techniques and flavours shines through.
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Above Suckling pig, available on the refreshed menu
Suckling pig, available on the refreshed menu
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Working alongside assistant Chinese chef Yong Foh Shin, dim sum chef Ho Kam Fai, and restaurant manager Frankie Lean, the team painstakingly makes everything from scratch: from the fish broth used to flavour a variety of soups to the dim sum served on the menu. Moreover, they champion sustainability by sourcing produce and ingredients locally or as close to Singapore as possible and using excess vegetables and trimmings for sauces and marinades.
Now that Yap is at the helm, Hai Tien Lo embarks on its new chapter; and it’s a story that still honours Cantonese traditions while evolving with the times. With Singapore’s constantly changing landscape, loyal and new patrons can be sure that the restaurant will continue to be a beacon of the cuisine, guided by chefs whose skill and passion keeps its legacy alive.
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Images: Pan Pacific Singapore
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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.
