Meet the Executive Chinese Chef of Hai Tien Lo

Chef Edden Yap

Originally from Jinjang in Kuala Lumpur, Malaysia, Chef Edden brings three decades of culinary experience and a career that has taken him from humble hawker stalls to key positions in acclaimed Chinese restaurants around the world, including DIVA in W Macau, Jin Kai Lou in Kempinski Hotel Nanjing, Lotus Palace in The Parisian Macao, and Zheng He’s in Madinat Jumeirah.

In his role at Hai Tien Lo, Chef Edden aims to honour his deep roots in traditional Cantonese cuisine while pushing boundaries with refined modern interpretations. His culinary philosophy centres on hands-on research and development, exploring wet markets first-hand and taking inspiration from acclaimed chefs in Hong Kong and China. Drawing from fond memories of home-cooked meals from his childhood, he infuses that same warmth and comfort into his dishes today. Chef Edden shares, “I cook with the taste of home, so that guests feel a sense of comfort and connection each time they return.”

With a commitment to sustainability, freshness, and innovation, Chef Edden and his Culinary Team at Hai Tien Lo prepare house-made fish stock and hand-crafted dim sum daily, butcher meats in-house rather than relying on pre-cut meats, and creatively use excess vegetables and meat trimmings for sauces and marinades. Hai Tien Lo also champions local sourcing by featuring ingredients, such as locally farmed Soon Hock (Marble Goby) on its menu.

Working alongside Assistant Chinese Chef Yong Foh Shin, Dim Sum Chef Ho Kam Fai, and Restaurant Manager Frankie Lean, Chef Edden strives to elevate Hai Tien Lo’s standing as a homegrown Singapore icon, reimagining the dining experience for guests with innovative dishes that stay true to authentic Cantonese flavours.