67 Pall Mall Singapore is set to emphasise local heritage and contemporary Singaporean cooking with its new Resident Chef Series, starting off with Keng Eng Kee (KEK) Seafood from 5 January to 31 March 2026.

For this instalment, third-generation brothers Chef Wayne Liew and Managing Director Paul Liew bring the flavours of KEK, a name that has held the Michelin Guide Singapore's The Plate distinction for ten consecutive years, a far cry from humble beginnings as a hawker stall in the early 1970s at Old Havelock Road.

KEK has also been patronised by international culinary legends, including the late Anthony Bourdain and acclaimed chefs Éric Ripert and José Andrés. It has also been featured in Netflix documentaries and recognised by Asia's 50 Best Discovery.

The Resident Chef Series allows 67 Pall Mall members to explore the relationship between global cuisines and fine wine. Each residency spotlights a distinctive culinary voice from Singapore’s vibrant food scene, inviting chefs to craft bespoke menus that both challenge and celebrate traditional pairing conventions.

Since its launch in 2023, the Series has showcased exceptional talent, ranging from Chef Jeremy Gillon of one-Michelin-starred Restaurant JAG to Chef Kenjiro 'Hatch' Hashida of IYASAKA by Hashida; and most recently Chef Mano Thevar of two-Michelin-starred Thevar.

Led by Head Sommelier Shirley Tan, there are also wines to complement these menus, drawing from one of Southeast Asia's most diverse wine collections. The club boasts a cellar of over 6,000 bottles, featuring an extraordinary range of more than 1,000 wines available by the glass.

The menu:

• Cai Xiang Tofu (v) ($26++)
  Paired with 2020 Matthiasson Vineyard, Ribolla Gialla ($22.50++)
  • Silken Chinese tofu is layered with Impossible meat and crispy kai lan, served alongside fragrant jasmine rice. This vegetarian dish balances delicate textures with savoury depth from preserved daikon radish, offering a refined take on homestyle beancurd preparations while showcasing the versatility of plant-based ingredients in local cuisine.
    
    A textured, mineral-driven Ribolla Gialla with brightness and subtle nuttiness lends lift to the dish’s silken tofu and adds depth. Its citrus and orchard fruit notes refresh the palate, while the wine’s structure harmonises with the preserved daikon.

• Prawn Paste Chicken with Homemade Chilli Sauce ($24++)
  Paired with 2019 Vilmart & Cie, Cuvée Grand Cellier d'Or, 1er Cru, Brut ($35++)
  • Chicken wings are coated in fragrant prawn paste and fried to a golden crisp. Topped with crispy sakura ebi and accompanied by KEK's homemade chilli sauce, each bite reveals layers of savoury complexity beneath the crisp exterior, highlighting the craftsmanship of hawker fare.
    
    Paired with an elegant Champagne, it cuts through the richness of the fried chicken with its fine mousse and vibrant acidity. Notes of citrus, orchard fruit, and brioche present an experience both indulgent and refreshing.

• Signature Dingley Dell Coffee Pork Loin ($32++)
  Paired with 2019 Concha y Toro, Carmin De Peumo ($47.50++)
  • Premium Dingley Dell pork loin is glazed with KEK's distinctive coffee sauce. The result layers sweet, bitter, and savoury notes into something that showcases the innovation and boldness at the heart of Singaporean classics.
    
    A bold Carménère brings ripe black fruit, earthy notes, and a touch of spice that pairs well with the coffee glaze’s bittersweet character. Its velvety tannins and balanced acidity complement the pork’s richness and highlight the dish’s depth.

• Moonlight Hor Fun with Sous Vide Egg ($32++)
  Paired with 2023 Maccario Dringenberg, Pini, Rossese di Dolceacqua ($22.50++)
  • Silky ribbons of hor fun are wok-fired over high heat with snapper, tiger prawn, squid and Chinese pork sausage, delivering depth of savour and a clean wok character. Crisp pork lard adds texture, while bean sprouts and Hong Kong Chye Sim bring balance and lift, completed with a softly set sous vide egg.
    
    A light Rossese with bright red fruit, floral hints, and gentle spice offers a fresh contrast to the dish’s wok-fired flavours. Its smooth structure and lively character keep the pairing balanced and elevate the dish’s smoky profile.
    

Kanpai!

88 Bamboo Editorial Team