The flavor of The Flame, crafted by masters
At The Flame, every dish is born from the craftsmanship and passion of three culinary masters.
Each brings a distinct heritage — one refined in the art of Japanese teppanyaki, one rooted in the bold spirit of Sichuan, Hunan, and Guangxi flavors, and one devoted to the pure essence of Cantonese cuisine.
Together, they form the heart of The Flame’s kitchen — where heat, flavor, and the soul of ingredients meet in perfect harmony. In their hands, the teppan is more than a stage, and wok hei more than a skill — it is an art of time, fire, and heart.
Three chefs. One belief. Every meal becomes a performance of flavor and artistry.
Creative Development Head Chef | Specialist in Sichuan, Hunan & Guangxi Cuisines
Chef Yu Minggui
With over 18 years of culinary experience, Chef Liu is an expert in Sichuan, Hunan, and Guangxi regional flavors. He has served as Senior Kitchen Manager and R&D Director in leading restaurant groups, contributing to menu innovation and ready-to-eat product development for national chains.
Chef Liu is known for blending traditional craftsmanship with modern aesthetics, breathing new life into classic regional dishes. His creations — bold, balanced, and soulful — capture the essence of flavor and warmth.
Signature Dishes: Braised Beef Ribs with Fragrant Peppers · Baby Chicken with Perilla · Kung Fu Noodles · Pan-seared Glutinous Rice Duck.
Philosophy: “Good ingredients, good flavor, and the right heat — that’s how every dish comes alive.”
Cantonese Cuisine Head Chef | Master of Cantonese Banquets with 20 Years of Experience
Chef Wei Jianwen
With two decades of culinary experience, Chef Wei hails from the Dongjiang tradition of Guangzhou and is well-versed in Cantonese, Teochew, and Jiangsu–Zhejiang fine cuisines. He has served as Executive Chef and Head Chef in renowned private clubs and government institutions, specialising in bespoke banquets and corporate receptions.
Chef Wei is known for his mastery of heat control and flavor balance, expressing refined aesthetics and precision through every cut and detail.
Signature Dishes: Steamed Spotted Grouper with Huadiao Wine · Wok-baked Prawns in Soy Sauce · Fish Maw with Truffle & Porcini · Double-boiled Pigeon with Aged Tangerine Peel.
Philosophy: “Cooking is a form of cultivation — slow simmering refines not only ingredients, but also the heart.”
Executive Chef | Teppanyaki & Japanese Cuisine Master
Chef Lee Chung Jen
Originally from Taiwan, Chef Lee brings over 20 years of expertise in premium teppanyaki and Japanese cuisine. He has served as Executive Chef in renowned teppanyaki restaurants and starred hotels across Asia.
Trained under a celebrated Japanese master, Chef Lee is known for his precision in both heat and knife skills — showcasing the pure essence of every ingredient with artistry and balance.
Whether it’s A5 wagyu, sea urchin, or seasonal produce, he transforms the teppan into a stage of sight and taste.
Signature Dishes: Teppan Lobster with Sea Urchin · Miso Foie Gras · Pan-seared Abalone with Yuzu Sauce.
Philosophy: “On the teppan, not a second of fire is wasted — every turn carries the warmth of art.”
The Flame Prestige Club | Membership Overview
The Flame Prestige Club is an exclusive membership program created for our distinguished guests. It is more than a collection of dining privileges — it is a reflection of culture, taste, and lifestyle. Rooted in the charm of vintage Nanyang and infused with modern Chinese artistry, our space embodies both aesthetics and hospitality. Every return to The Flame feels like attending an elegant gathering — where fine food meets refined living.
The Flame Prestige Club | Rewards & Membership Tiers
Reward Points
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Earn 1 point for every $1 spent. Example: Spend $500 to receive 500 points
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100 points = $5 dining credit.
— Points can be directly redeemed for food and beverages.
— A maximum of 50% of each bill can be paid using points.
Top-up Membership Plans
🔴 The Flame Supreme “Crimson Star” Card
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Top up $100,000 → Receive 120,000 points (Includes 20,000 bonus points)
— 1 annual private chef experience
— 1 annual curated dining showcase
— Unlimited chauffeured transfers
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Top up $80,000 → Receive 90,000 points (Includes 10,000 bonus points)
— 1 annual private chef experience
— 1 annual curated dining showcase
— Unlimited chauffeured transfers
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Top up $50,000 → Receive 58,000 points (Includes 8,000 bonus points)
— 1 annual private chef experience
— 1 annual curated dining showcase
— Unlimited chauffeured transfers
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Top up $20,000 → Receive 22,860 points (Includes 2,860 bonus points)
— 1 annual private chef experience
— 1 annual curated dining showcase
— Unlimited chauffeured transfers
⚫ The Flame “Black Gold” Prestige Card
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Top up $10,000 → Receive 11,450 points (Includes 1,450 bonus points)
— One exclusive Private Chef Dinner for Two
— One Limited Art Collector’s Gift Box
— 12 chauffeured transfers per year
⚪ The Flame “Platinum” Privilege Card
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Top up $5,000 → Receive 5,700 points (Includes 700 bonus points)
— One Handcrafted Rose Blanket
— One Private Dining Experience Voucher
— 4 chauffeured transfers per year
❤️ The Flame “Classic Member” Card
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Top up $3,000 → Receive 3,500 points (Includes 500 bonus points)
— Priority Private Room Reservation
— 2 invitations to Cultural Salon Gatherings
— One Custom Tea Set Gift Box
— One Birthday Gift Box
— One Exclusive Birthday Dessert