While Chef Chan Chen Hei has left the restaurant now helmed by his discipline, there was nothing I could fault on both the food and service. See full review and pictures at http://live2eatdottravel.blogspot.sg/2013/02/chef-chans-restaurant.html. Was recommended its set menus but decided to go for à la carte dishes instead. Appetiser was two pieces of deep-fried suckling pig, its thin skin crispy and not hard, stuffed with succulent shrimp paste. On the side of this dish was crunchy, sweet and tangy jelly fish with a tinge of spice on an orange slice. Next was another delicate balance of taste and texture. Loved how the minced ginger, neither too spicy nor overwhelming, accentuated the freshness and sweetness of steamed local lobster sitting atop vermicelli perfect for soaking everything up. Last but not least was Chef Chan’s famous crispy roast chicken, an exemplification of how something seemingly simple could taste so good. The paper-thin skin was crackling-crispy with moist and tender meat good enough on its own though I found the accompanying salt hard to resist. 

I had the opportunity to attend a biz lunch there and had the set lunch at $38++ per pax. The photos, by the way, are terrible as I had to sneakily snap them with my phone.

Steamed pork dumpling and deep fried prawn in pumpkin sauce - the pork dumpling is siew mai really which was okay but the prawn was fresh and crunchy and literally drowned in the rather tasty gooey pumpkin sauce. 

Braised minced fish in thick soup - nice but I couldnt taste the minced fish - a dash of vinegar made it better though.

Deep fried spare ribs in vinegar sauce - th vinegar sauce was quite unique but the ribs were too fatty for me.

Chef Chan's famous roasted chicken - I had this before years ago and I remembered not being wow-ed by it. This time, it felt the same.

Sauteed seasonal vegetables with minced garlic - disappointingly normal.

Chilled hawthorn jelly - good and a big portion too.

Service was very good but maybe because we had the semi partitioned hall and had 11pax. You also do feel the atas-ness within the  traditional Chinese settings which makes the experience a bit better.

That being said, I wouldnt return as the food is really average for a supposedly reputable restaurant. Maybe because Chef himself no longer runs the kitchen?

The very first time that we went to eat was during Dim Sum and when it was located at Odeon Tower. It went to shift to another place whereby I couldn't keep trace where did it settle at. Until it reappeared to my knowing, now it's at the national museum. However, the theme and the environment have changed to a very strange and unfamiliar to me. As I still can recalled that we were sitting at the Odeon Tower branch, eating our Dim Sum and watching people walking here and there. It was really a very enjoying moment with my sis.