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1987 Wine&Dine | Chef's Favourite
1990 Vantage | Hai Tien Lo's New Heights
1997 Wine&Dine | Hong Kong Eating Adventure
1997 Asian Hospitality | Chef wins HK Award
1997 SG Accountant | A taste of East & West
1999 Sunday Times | Royal treats at $500 per diner
This is part of a special menu of 12 dishes by Chef Chan Chen Hei based on recipes from ancient China
1999 Wine & Dine |Ancient Pursuits
1999 Singapore Tatler | A taste for the Past
1999 Sunday Times | Culinary tigers share a kitchen
Chef Chan Chen Hei, has invited Chef Dai Loong for a joint promotion, two Chefs serve up 10 dishes for the adventurous.
1999 Business Times | Dynamic Canto Duo
Rather than collaborate over individual dishes, Chefs Chan and Dai have chosen to present five dishes each, allowing the diner to alternate between Chef Dai's more robust style and Chef Chan's more nuanced offerings.
The Pan Pacific Singapore Gourmet Trail
2001 Cuisine & Wine Asia | Chinese Mastery
2001 Firing up Chinese Flavours
2001 Prestige | Critic's Choice
2002 Today | Ultimate Dishes
2002 Business Times | Chef Executives
"Opening my own restaurant was a dream I've had for more than a decade," shares Chef Chan Hei of his namesake restaurant. He joins the trail where other chef-entrepreneurs have blazed and show that it's possible to make it on your own despite trials and tribulations.
2002 New Paper | Mid-life crisis? baaah
"I hope to have a breakthrough every year, and my objective is to improve a little every year" - Chef Chan
2002 NS Man | Master Chef & his new home
2002 Sunday Times | Singing Praises
Called simply Chef Chan's Cantonese Cuisine in ENglish, the Chinese name is a lot less modest, though. Shen Chu San Jue translates into something like "The Genius Chef's Three Supremes".
2002 New Paper | A Chef who dares to dream
Chef Chan's wild, ultimate dream is to have a restaurant in a three-storey shophouse housing one table and his antiques, with only a glass partition between him and his guest, whom he entertains with a running commentary as he cooks.
2002 The EDGE | Off the Eaten Track
2002 New Paper | Divine Delights
Despite his celebrity status, Chef Chan isn't averse to entertaining special requests if you call ahead. In short, The god of cookery's touch is truly, nothing short of divine.
2002 HER world | China Club
The two-storey interior carries the soft-spoken chef's special touches. The self-confessed antique fanatic has decked out the place with treasured pieces from his personal collection.
2003 Wine & Dine | Sign of Three
2003 Sunday Times | The Inn Place for Food
Chef Chan offers his patrons a taste of Southern Sung with this signature creation of steamed orange and crabmeat stuffing.
2003 8 Days | Chef Chan's Cantonese Cuisine
Chef Chan's cooking style is less about recipes than an instinctive feel for what's fresh and what goes with what. His meticulous approach shines through in every dish.
2003 Women's Weekly | The Realm of God Chef
Aiming to promote Chinese culture, Chef Chan combines his antique collection from China with hearty Cantonese food which he prepares using non-traditional ingredients like udon and lamb steak.
2003 Wine & Dine | of Meat Forest & Wine Lakes
2004 Straits Times | Chef Chan goes back to Town
Chef Chan's Cantonese Cuisine, which will move from Toa Payoh to Odeon Towers next month, will be twice as big
2004 Business Times | The Chef's New Clothes
Large pink-lit lanterns hang from the ceiling, and the room is thoughtfully decorated with Chinese antiques chosen from the chef's massive personal collection. Given its new location and new look, and assuming that the food quality prevails, Chef Chan's is in danger of becoming fasionable.
2004 Sunday Times | For Starters, There's More
Starters like fish ribbons with black beans will whet your appetite for chef Chan's signature dishes, including his crispy roast chicken.
2004 Straits Times | Chef Chan's a Man in Black
Master Chef Chan Chen Hei has $1 million worth of antiques generously displayed in his Cantonese restaurant''s new premises. he said, "It gives custoners an element of surprise and a talking point, even if they don't fully understand the Chinese culture."
2004 Today | Chef Chan's in Town
Try the stir-fried bergamot melon which is much neglected by other chefs. Under Chef Chan's expert hands, this rather bland melon blossoms into a taste sensation.
2004 Business Times | Triumph of the East
At Chef Chan, the novelty of its dark interior is starting to wear off, and focus is now back on his cooking, such as the comforting pumpkin soup.
2004 Wine & Dine | Bigger & Better
2004 Asian Wall Street Journal | Homesick Heart
2004 Sunday Times | Return of the Golden Chicken
Chef Chan lost $70,000 because he wouldn't use frozen chicken for his famous dish. Now his customers are back
2004 Straits Times | Simple Pleasures
Simple dishes become oral pleasures under the hands of Master Chef Chan Chen Hei, the roast chicken, for example, is raised to practically an artform under the hands of the master chef
2005 Asian Wall Street Journal | Cuisine's Forgotten Continent
2005 Maple Leaf Times | Food Beat
2005 IS Magazine | Happy Chicken Trail
2005 Business Times | Reunion Recipes
Braised abalone is a delicacy which Chef Chan prepares for his family every Chinese New Year. But for the health conscious, this dish has no added oil, which makes it relatively healthy.
2005 ELLE | Sunny Side Up
Chef Chan's dim sum rivals any top-notch restaurant in Hong Kong - and while it's pricier than most places in Singapore, the small difference is definitely worth it.
2005 Prestige | Time Tested
2005 The Star | Culture & Cuisine at Chef Chan's
2006 Sunday Times | A Taste of Tradition
Chef Chan's new book will feature 100 traditional Chinese recipes and cost between $350 and $500.
2006 Saveur | Top Singapore Chinese
2007 Straits Times | For the love of food
Chef Chan Chen Hei is not an easy man to please. That's why he gives only 30 points to his staffs, 70 marks for his famous roast chicken - and awards himself only 60 points.
2007 Cuisine & Wine Asia | Its about Taste...
2007 8 Days | One More Chan
Chan Chen Hei on his passport - is closing his famed Chef Chan's Restaurant soon. Dont cry too hard - you can still fork out $500 for his cookbook.
2008 Business Times | New Chinese Dining Options
Fans will find that Chef Chan's specialties are still being served, such as his crispy chicken with its paper-thin, crackly skin and plump flesh. He is also dishing up exotic fare such as spicy duck's tongue.
2008 Business Times | Culinary Retrospective
Superior creation: For 2002, the dish is prawn balls filled with pate liver and wine, deepfried with chunky breadcrumb-like coat - a balanced mix of flavours, tastily encased in a very crispy crunch.
2008 8 Days | Close Encounters of the Food Kind
Fiercly proud "Chinaman" chef Chan Chen Hei samples exotic fare like giant salamanders and hedgehogs.
2008 Appetite | Chef with Iron Hands
2008 Singapore Tatler | Love is in the Air
2008 Sunday Times | Chef to the discerning
Small and intimate, that is the way Chef Chan Chen Hei, likes his restaurant these days.
Miele Guide | 1 of Asia's Finest Restaurant
2009 DESIGNARE | A Chef's Story
2009 Appetite | A Tang Emperor's Repast
2010 Cuisine & Wine | Chef of Antiquity
2010 Business Times | The Taste of Tradition
'Tis the season to savour ancient Chinese recipes, extra-long noodles and the quirkily named Steamed Stuffed Buns that dogs are not interested in.
2010 Appetite | Renaissance Chef
2010 Straits Times | Chef Chan to close eatery
But he hopes to open two eateries after a two-year hiatus in China to study its cuisine for a wide-ranging cookbook
