Oversees the kitchen with a focus on preserving the restaurant's legacy of authentic Cantonese cuisine, drawing from founder Chui Fook Chuen's innovative recipes that blend tradition with personal twists, such as the signature crispy chicken and baked stuffed crab shell; with decades of experience, Chan ensures meticulous preparation using premium ingredients and techniques passed down through generations, maintaining the restaurant's Michelin star through consistent excellence and attention to detail in dishes like double-boiled soups and live seafood.