Formerly at Odeon Towers, Chef Chan closed last year with much "hooha" in the news. I wasn't too disappointed then because over the years food quality and standards have deteriorated greatly and I went back less and less.

Then not long ago again with some "hooha" we heard he is re-opening in National Museum. Was rather surprised because it was reported that Chef Chan wanted to take a break from the long hours of kitchen/restaurant work.

We arrived this day at Chef Chan at 830pm some what late but as I always figured it is best to spend money on Mondays since you fight less crowds and food/service usually better. Parking is in the museum itself, with entrance between YMCA and the museum "small" road.

There is no clear directions how to get to the restaurant and it is buried rather deep in but basically walk into the main door all the way to the end, make a left and walk out of the aircon area all the way till you see a small door with the restaurant sign.

Step into the restaurant is like stepping into the chinese antique collection of the museum. The furnishings heard all own by Chef Chan. He took the place because it has beautiful high ceilings and a classical space for his antiques. The restaurant only has 7 tables so it is VERY small. The ambience is like "palace" dinning with exquisite furnishings and cutlery. Space is very private and sparsely furnished with tables to provide a more personalized service and it shows every bit. There are 4 rooms with group seating and 3 tables of 4pax in the main hall. As I said very private.

Before I even go into the food, Let me just clarify that the restaurant is now operating more like a "Si Fang Cai Guan" - as in "private home dinning". The menu is fixed for the day depending on what is freshest and what the chef chooses. There is NO ala carte so be prepared to pay $88/pax (they say with min 4 to dine but served us anyway). That being said it is worth every penny you pay and if you want something else make a reservation and tell Chef Chan what you want he will prepare!

According to the manager, Chef Chan closed the old restaurant because he felt the standards could not be maintained and he wanted a break so the tough choice. This time round with a small restaurant and with Chef Chan cooking all the dishes himself, the the food quality and service standards shine through.

Menu is a 7 course dinner including dessert. Appetizer of the day was Bitter Melon with Squid. This is a cold dish. Something you don't normally see around restaurants so it is a refreshing change from your typical jellyfish and cold cuts stuff. Bitter Melon meshes well with the squid and the slightly spicy dressing.

The 2nd course is the Black Peppered US beef with Celery and Snow Peas. People familiar with the OLD Chef Chan restaurant will remember this dish as one of the 3 signature dishes. This time it is not tenderized beef but solid US beef cooked to exactly medium. Tender and juicy this is leaps and bound better than before. Portion is generous as well with enough to serve 3 rather than 2 persons. A delight if you love beef.

Third Course was the Braised Sharks Fin with Crab Meat and Winter Melon. Simply the best dish of the meal and one of the best sharks fin of this type I've had in a long time. Crab meat sweet and smooth (very clearly peeled fresh on the day not those refrigerated type). The stock is intensely rich and delightful. This is also one of the 3 signature dish but the last time I had it at the old place, it was a total disaster. Prepared by the chef himself, I can see why he closed the last restaurant already...

Next is the Steamed Pating Fruit Fish with garlic. Talk about perfect timing for steam fish this one is impeccable. Just right on the dot though people who hate garlic may need to ask chef to change this. Fish texture is smooth and very fresh with no hint of fishy smell - fish stomach no after taste or bitterness - general sign of freshness. It is 1/2 a fish for two pax which leaves me hoping to have the whole fish.

Crispy Chicken is next. This is the last of the trio of signature dish. Skin crisp and meat juicy. I can't say this is the best roast chicken i've ever had but it is nevertheless one of the better ones around. We got like 1/2 a chicken which is a little much so had to da pao.

Last dish a sauteed vegetable - didn't catch the veg name but it is a good finisher after a very substantial amount of meat. Nicely done dish but not something I will write home about since it is really just sauteed veg.

The dessert is boiled papaya with white fungus and red dates. A light dessert to end the meal but not something special or out of the world.

Overall food is impeccable and well worth the $88/pax as far as I am concern.

Service is where Chef Chan shines brightest getting the highest score I EVER given out period. Service staff typical of fine dinning Chinese restaurants so I won't write more. The highlight is Chef Chan himself came out twice during the meal to check on us and make sure everything is alright. It is something he didn't had to do but made a particular effort to do so even for two poorly dressed couple. Then when we were having desserts and all the cooking is done he came around talked to us for a good 30minutes till 10 plus almost 11pm. The restaurant closes at 10pm?We chat about food in general and he advised us what not to have in Chinese restaurants in general. My partner wanted to ask if he can do Conpoy fried rice with crab meat next time we come but he tells us not to waste money. He could charge us $20+ (what you normally pay in fine dine Chinese restaurant) for it but he says it is not worth our $$$ to do so we are not getting value for it though if we insist he can do. Wow talk about looking out for customers!

At the end of it all he even walked with us to the museum main door. When on earth do you find a chef at this level friendly or humble enough, whatever way you put it, to walk and chat with you to the door at first ever meeting? You can say it is a Monday not many customers so he can afford to do so but it is something he didn't have to do and chat with customer until after closing hours? I am not sure if he does this very often but this personalized touch is refreshing and well worth repeat visits often.