Four masters, a vibrant banquet
At The Flame, four master chefs bring together diverse culinary traditions to create a distinctive expression of modern Chinese cuisine. Guided by precision, creativity, and respect for exceptional ingredients, they balance fire, flavour, and texture in every dish. Here, teppanyaki, wok hei, and contemporary technique come together as one—transforming each meal into a refined culinary experience.
Executive Chef of Chinese Culinary Innovation
Chef Yu Minggui
With more than eighteen years of expertise in Chinese culinary innovation, Chef Yu Minggui specialises in Sichuan, Hunan, and contemporary Chinese cuisine. Drawing inspiration from the richness of regional culinary heritage, he combines traditional techniques with modern research and creative expression to redefine Chinese flavours. His work reflects a harmonious balance between authenticity, innovation, and contemporary sophistication.
Representative dishes: Sichuan-style crispy fish maw, state banquet chicken tofu, signature spicy blood curd, unique-flavor snowflake beef, and homemade tea-scented pork.
Culinary philosophy: "Good ingredients, good taste, and the right temperature give every dish vitality."
Executive Chef of Cantonese Cuisine
Chef Wei Jianwen
With nearly twenty years of experience in refined Chinese cuisine, Chef Wei Jianwen specialises in Cantonese, Teochew, and Jiangsu–Zhejiang culinary traditions. His philosophy balances classical craftsmanship with contemporary elegance, preserving the integrity of traditional flavours while embracing modern refinement. Every creation reflects precision, restraint, and sophistication, celebrating the timeless beauty of Chinese gastronomy.
Representative dishes: Da Hong Pao duck tongue, crispy glass chicken, radish stewed beef short ribs, Australian lobster sashimi, braised sea snail, and braised abalone with abalone sauce.
Culinary Philosophy: "Cooking is a form of spiritual practice; slow cooking over a low flame is not just about the ingredients, but also about the heart."
Executive Chef of Teppanyaki
Chef Lee Chung Jen
Originally from Taiwan, Chef Lee Chung Jen brings more than twenty years of experience in premium teppanyaki and Japanese cuisine. Inspired by the philosophy of Japanese craftsmanship, he transforms the teppan into a stage where precision, timing, and artistry converge. Through meticulous technique and masterful control of heat, he reveals the finest character of every ingredient, delivering an elegant dining experience that captivates both the eye and the palate.
Representative dishes: Pan-Seared French Foie Gras, Teppanyaki Australian Lobster, Pan-Seared Black Cod, Teppanyaki Snowflake Beef Steak
Culinary Philosophy: " Precision defines every degree of heat. Every movement on the teppan is a celebration of craftsmanship, artistry, and respect for the ingredient. "
Group Executive Chef
Alex Tee
With over two decades of international culinary experience across the United States, Singapore, and Malaysia, Chef Alex Tee is recognised for his expertise in Japanese cuisine, teppanyaki, and contemporary fusion dining. Guided by a global perspective and an unwavering respect for exceptional ingredients, he reimagines Asian flavours through refined technique and modern artistry, creating immersive culinary experiences where craftsmanship, culture, and innovation exist in perfect harmony.
Representative dishes: Japanese sashimi platter, sesame ice cream, tiramisu, Wagyu beef fried rice
Culinary Philosophy: "Great cuisine is not only about technique, but also about respecting every ingredient and perfecting every detail."
The Flame Society
The Flame's Society is a membership system created for its distinguished guests. It's not just a collection of culinary benefits, but also a resonance of culture and lifestyle. Our space is based on a retro Nanyang style, incorporating modern Chinese art, aesthetics, and hospitality, making every visit feel like attending an elegant gathering.
Rebate points for purchases:
— Earn 1 point for every $1 spent, and 500 points for every $500 spent. 100 points can be redeemed for $5.
— Can be used directly to deduct the cost of dishes
— Maximum discount of 50% per order
Recharge Event:
— The Flame Supreme Card: Top up 100,000 and get 120,000 Business Points (plus 20,000 bonus Business Points and 1 Chef's Private Visit).
— The Flame Supreme Card: Top up 80,000 and get 90,000 Business Points (plus 10,000 bonus Business Points and 1 Chef's Private Visit).
— The Flame Supreme Card: Top up 50,000 and get 58,000 Business Points (plus 8,000 bonus Business Points and 1 Chef's Private Visit).
— The Flame Supreme Card: Top up 20,000 and get 22,860 Business Points (includes 2,860 bonus Business Points and 1 Chef's Private Visit).
— The Flame Black Gold Card: Top up 10,000 and get 11,450 business points (includes 1,450 business points and one private chef dinner for two).
— The Flame Platinum Card: Top up 5,000 and get 5,700 business points (includes 700 business points, a rose handmade rug, and a private chef dinner experience voucher).
— The Flame Premium Membership Card: Top up 3,000 and get 3,500 business points (including 500 bonus business points, priority booking for private rooms, a customized tea set gift box, a customized birthday gift box, and a birthday exclusive limited-edition dessert).
Contact Us
Our Location：
#01-01, 72 Club Street Street, 069471, Singapore
+65 8622 6888