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Born in 1973, Mr Chan Wai-keung has a consuming passion for history, politics, and philosophy that goes back to his school days. He obtained his BA from Hong Kong Baptist University and MPhil from The Chinese University of Hong Kong.
Oct 9, 2019 · Chan Wai-keung, a lecturer for 14 years and a newspaper columnist, was surrounded and heckled by more than 100 students But he refuses to be silenced or stop writing, saying ‘Everyone is ...
Oct 23, 2022 · The “World Chef God” meets fast food? That’s exactly the concept of Maison De Riz by renowned international cuisine master Chef Chan Wai Keung. Chef Chan previously helmed Mott 32 at Marina Bay Sands but is now bringing the exquisite taste and premium touch to affordable casual dining.
Prof. CHAN Timothy Wai Keung. Programme Director of Master of Arts in Chinese Literature, Language and Culture; Professor, Department of Chinese Language and Literature. Degree (s): B.A. (Ji’nan University, Guangzhou, PRC), M.A. (Peking University),, PhD (University of Colorado, Boulder) Research area (s):
- Appetisers
- Barbecue Pluma Iberico Pork
- Applewood-Roasted 42 Days Peking Duck – “Signature Mott 32 Cut”
- Scallops, Prawns, and Crispy Rice in Fish Soup
- Dessert
Each Mott 32 boasts exclusive dishes and the Signature Crispy Sugar Coated Peking Duck Bun is Singapore’s. Instead of the typical barbecue pork filling, luscious duck meat fills a plump, sweetened charcoal bun topped with powdered sugar. Sweet, savoury, and a touch starchy with every bite, it’s a luxurious upgrade from the humble po lo bao (a soft ...
The Barbecue Pluma Iberico Pork (S$48) is a must-try for any carnivore. The dish features the prized pluma cut from the pork neck, which is first marinated in a secret sauce and then glazed twice with piquant yellow mountain honey before being barbecued in a traditional fashion. Each glistening slice bears a touch of smoke and mellow sweetness as i...
The signature applewood roasted Peking duck (S$108) is simply unmissable. Each bird is aged for 42 days and its preparation time spans two whole days, during which it’s roasted with applewood inside a custom brick oven to deepen its flavour. Enjoy the fowl two ways. Dip slivers of crispy, glistening skin from the bird’s neck into aromatic cane suga...
This dish (S$42++) sees the addition of crispy rice grains to a large bowl of milky-white fish soup. The broth’s base consists of pan-fried fish bones and chicken meat that have been simmered for over two hours. The grains soak the soup up beautifully without ever getting too soggy and add texture to each spoonful while generous chunks of fresh sca...
Mott 32’s rendition of the classic mango sago dessert features a base of sweetened guava soup (S$9++). Juicy guava chunks and pomelo pulp lend a tartness to the baby pink-hued treat, which promises a refreshing end to any meal. The Bamboo Green Forest (S$16) will suit those who prefer more fanciful desserts. Featuring layers of tangy yuzu cream, yo...
Helming the kitchens of Mott 32 Singapore is Hong Kong-born Executive Chef Chan Wai Keung. With over 35 years of professional culinary experience, Chef Chan has worked in the kitchens of top hotels and restaurants across major cities such as Beijing, Hong Kong, Jakarta, Seoul, Singapore, and Taipei.
Jun 27, 2024 · Full Name Mr. CHAN Wai Keung, Peter. Post Title Regional Mgr/Health Sector/NTE. Office Tel 3505 2432. peterchan@emsd.gov.hk: Email peterchan@emsd.gov.hk.
