The woks are blazing again, and Alan Chan is home.

Fourteen years after he first transformed Jiang-Nan Chun at Four Seasons Hotel Singapore into one of Singapore’s most acclaimed Cantonese fine-dining destinations, the master chef has returned to where he made his mark on Singapore’s fine-dining scene. It’s a homecoming decades in the making.

“I am thrilled to return to Jiang-Nan Chun and reconnect with the talented team here,” says chef Chan, whose culinary journey began long before he first arrived in Singapore in 2001.

While some chefs spend their careers chasing the next big trend, chef Chan has spent 30 years perfecting the classics. Starting as a teenage apprentice in Hong Kong restaurants, he learnt traditional Cantonese techniques the hard way – through repetition, observation and countless hours polishing up his skills over blazing woks.

When he first arrived in Singapore in 2001 Mr Chan spent a decade at Crystal Jade Culinary Concepts honing his craft. In November 2011, he made the leap to

Jiang-Nan Chun, transforming the restaurant’s fine-dining credentials with menus that married sophistication with tradition