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Chef Chan's Restaurant

AsianCantoneseChinese
This restaurant is named for its chef not only because he helms the kitchen, but also because it's his personal collection of antiques and artworks that decorates the sumptuous restaurant. The regularly changing menu features his classics like crispy roast chicken, as well as new and delicately prepared dishes.

Mon - Sat: 11:30 - 14:30

Mon - Sat: 18:30 - 22:30

Closed: Sun

+65 63330073
$90 based on 18 submissions
Dinner (5 votes), Quiet (5 votes), Fine Dining (4 votes)
chefquak

Nice Set Dinner @ Chef Chan’s Restaurant on 22Oct2014

See my full reviews & photos at =http://chefquak.com/2014/10/23/early-birthday-dinner-chef-chans-restaurant-on-22oct2014/

my 2 close buddies organised an early birthday dinner at chef chan's for me & for my wife on 22.10.2014. :-) i looked up the menu. & picked the S$80 for 2pax 5-course menu (above photo), which looked about alright. :-) chef chan’s restaurant was located at national museum. nice colonial building with nicely furnished & decorated interior. #1 deep fried belly pork with fermented bean curd was quite an excellent dish. deep fried pumpkin with pork floss was pretty good too. it’s a bit like variation of deep-fried egg plant with pork floss which i liked too. #2 braised compoy thick soup with 4 treasures was very average though, not tasty enough. i was expecting a much better soup at chef chain’s since 1 of his 3 signatures (三绝) was a soup. the ah yat abalone seafood soup was way better & most of tunglok & imperial treasures lie tong (例汤) would be better than this. the #3 steamed cod with preserved olive vegetables & black beans was good. the flavours were excellent. #4 the signature chef chain’s famous crispy roast chicken. the skin was crispy & chicken breast was moist & sweet (a test of whether chicken was good, quite a few restaurants turned out dry roast chicken). the #5 fried rice with seafood wrapped in lotus leaf was also a tasty dish & had a lot of diced prawns etc. my wife liked the #6 doubled boiled pear & aloe vera with red dates served chilled. it was light, refreshing, not too sweet. my friend brought an apple millecrepe from classic cakes. it was good. initially i felt it was not as smooth & creamy as the one at lady M. but actually with the apples, there was a bit more bulk & the combination tasted better, c/w with eating what felt like all cream. looked like there were only 2 tables for this evening. our neighbour was a well dressed couple about our age & they joined in singing happy birthday. the husband quipped that the children were away & no one reminded him to buy cake. so we offered to rent him our cake for the photos..haha just kidding! :-)anyway we got the restaurant to serve them 2 slices of the millecrepe. the restaurant followed up with a longevity bun (寿桃) with a candle & my friend took the photos for them.  very commendable service!:-) overall, it was an enjoyable evening with my wife & close friends over a nice quite dinner & nice ambience. food was mostly above average, maybe not so refine as majestic & tunglok, and cheap & tasty as imperial treasure.

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Based on 18 votes
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23 Oct 2014 • 224 reviews • 1 follower

Nice Set Dinner @ Chef Chan’s Restaurant on 22Oct2014

See my full reviews & photos at =http://chefquak.com/2014/10/23/early-birthday-dinner-chef-chans-restaurant-on-22oct2014/

my 2 close buddies organised an early birthday dinner at chef chan's for me & for my wife on 22.10.2014. :-) i looked up the menu. & picked the S$80 for 2pax 5-course menu (above photo), which looked about alright. :-) chef chan’s restaurant was located at national museum. nice colonial building with nicely furnished & decorated interior. #1 deep fried belly pork with fermented bean curd was quite an excellent dish. deep fried pumpkin with pork floss was pretty good too. it’s a bit like variation of deep-fried egg plant with pork floss which i liked too. #2 braised compoy thick soup with 4 treasures was very average though, not tasty enough. i was expecting a much better soup at chef chain’s since 1 of his 3 signatures (三绝) was a soup. the ah yat abalone seafood soup was way better & most of tunglok & imperial treasures lie tong (例汤) would be better than this. the #3 steamed cod with preserved olive vegetables & black beans was good. the flavours were excellent. #4 the signature chef chain’s famous crispy roast chicken. the skin was crispy & chicken breast was moist & sweet (a test of whether chicken was good, quite a few restaurants turned out dry roast chicken). the #5 fried rice with seafood wrapped in lotus leaf was also a tasty dish & had a lot of diced prawns etc. my wife liked the #6 doubled boiled pear & aloe vera with red dates served chilled. it was light, refreshing, not too sweet. my friend brought an apple millecrepe from classic cakes. it was good. initially i felt it was not as smooth & creamy as the one at lady M. but actually with the apples, there was a bit more bulk & the combination tasted better, c/w with eating what felt like all cream. looked like there were only 2 tables for this evening. our neighbour was a well dressed couple about our age & they joined in singing happy birthday. the husband quipped that the children were away & no one reminded him to buy cake. so we offered to rent him our cake for the photos..haha just kidding! :-)anyway we got the restaurant to serve them 2 slices of the millecrepe. the restaurant followed up with a longevity bun (寿桃) with a candle & my friend took the photos for them.  very commendable service!:-) overall, it was an enjoyable evening with my wife & close friends over a nice quite dinner & nice ambience. food was mostly above average, maybe not so refine as majestic & tunglok, and cheap & tasty as imperial treasure.
19 Feb 2013 • 87 reviews • 0 follower

Good food and impeccable service

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. 
Semi private hall
12 Jan 2013 • 219 reviews • 16 followers

Not wow

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?
17 Oct 2011 • 316 reviews • 86 followers

The Custard Feeling

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.

15 Jun 2010 • 1 review • 0 follower

Fantastic Experience

We threw a corporate function for about 25 people one evening. We really wanted our guests to attend and venue had to be a spot-on. True enough, other than 2 'genuinely unable', everyone came. The set-up was in the main hall, which is usually empty on a normal day. The ambience was already a wow-factor.

Given our budget, we ordered one of the lower priced set menus. Despite, every dish came out almost perfect, and this is not from me but from all our guests! All I can say is that everyone had a delightful time dining and anticipating the next dish.

I won't elaborate more cuz my words won't do Chef Chan any justice. Please go try the food soon as he will be on a 2 yrs sabbatical leave from this November. He plans to return 2 years later but who knows what will happen then so why not grab the chance now? We for sure are already planning next function there.